I tried “velveting” some beef the other day (basically marinating the meat in baking soda) and the result was absolutely disgusting, both in terms of texture and flavor. I wonder if maybe I didn’t wash off the baking soda sufficiently and got soap, although that wouldn’t explain the texture issue. The texture was similar to Chinese takeout beef but somehow not as palatable.
Use cornstarch for velveting, and not much, and don’t rinse. I wouldn’t use baking soda to tenderize either, acids are the way to go, or just cooking it for the time it needs.
I’ve never had it break them down too much, nor create anything remotely soapy in flavor. Perhaps it chemically does create soap, I don’t know. But the end result is delicious and I’m a fifth the time.
That breaks down the onions too much and then reacts with the fats in the pan to make soap.
3/10 do not recommend.
I tried “velveting” some beef the other day (basically marinating the meat in baking soda) and the result was absolutely disgusting, both in terms of texture and flavor. I wonder if maybe I didn’t wash off the baking soda sufficiently and got soap, although that wouldn’t explain the texture issue. The texture was similar to Chinese takeout beef but somehow not as palatable.
Use cornstarch for velveting, and not much, and don’t rinse. I wouldn’t use baking soda to tenderize either, acids are the way to go, or just cooking it for the time it needs.
What were you making that called for baking soda?
I’ve never had it break them down too much, nor create anything remotely soapy in flavor. Perhaps it chemically does create soap, I don’t know. But the end result is delicious and I’m a fifth the time.