Tips on how to tenderize tough cuts of meat

1. Hot water
• I use to help in a Chinese kitchen and marinate the meat with all ,first and second method/ingredients ALL together for next day beef and broccoli , it works fine... a 5 gallon bucket of meat would use around a teaspoon of baking soda ,no after taste...
• if you want to tenderize but not to break all the fibers and proteins of the meat, too much baking soda will make the meat have no texture and can turn in to a jelly texture when cooked and chewed and is also bad for the consumers stomach... the mixture in the 5 gal bucket, as I stated, had already eggs and corn starch and a tea spoon soda to accelerate the process ( and I was working in the kitchen, inside a chinese restaurant in charge of the mixture,so I understand the why of all this as a food prep and cook too) ...in the video shows extremely amount of soda/water and like he said ...is the cheap method and only marinate for 30min.... but in a restaurant you can`t do that and is marinated till the next day or few business days , so it takes longer to brake down but this is all cooked in small amounts during the whole day (s) so is safer, yes is a short cut to tenderize ,but that does not mean any one would use a full cup of soda for a bucket of meat,unless you want people to get sick
• usually baking soda is only used for tenderizing cheap meat (very tough beef), and the previous one is for not bad quality meat. For very good meat (like tenderloin), you dont need to do it this way. Just soak the meat slices into warm oil for about 40-1 mins, then the meat is done. Also first cooking in the water most time is only for saving time for bulk cooking like in a restaurant. The tenderized meat can be used directly fried in a wok. You put it out when its just cooked

Thawing

Marinating

Rubs

Cooking

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