I just made this with regular pork meat and chicken and am eating it rn, shit is amazing son. Tenderized 2 lbs of meat with 1 tsp of baking soda for 20 min before, fried it, and then added all that shit + 1 blended onion + 1 tbsp szechuan peppercorn + 1tbsp bullhead sha cha with broccoli and carrots and 20 min in a pressure cooker, shit is bananas and the meat is unbelievably tender. Literally falling apart into muscle fibers after I boiled it to reduce the liquid.
Baking soda raises the ph which denatures the proteins and tenderizes the meat. I took the absolute cheapest dogshit stew cut of beef and used baking soda on it, was like an expensive cut of meat and something you'd get at a nice restaurant. I wasn't paying attention and I made that same meat without tenderizing it and that same cut of meat almost hurt my teeth to chew just searing it. Pineapple and papaya also work, I'm assuming this is what "meat tenderizer" in the spice aisle is because I've never bothered to check.
I also partially velveted which is standard for Chinese stir fry, this is the best possible texture you can get out of stir frying which is why the beef and broccoli from the restaurant will be better than yours if you don't do it, which is using cornstarch to retain the moisture in the meat during the frying process. The optimal method uses an egg white in the coating and passing it through boiling water or oil then stir frying, but that's a lot of work.
I used .5 tsp per lb, I've seen results for that while researching, a few were people use more and a few where people use less. If you use too much it will taste like soap or something, I guess some people are more sensitive to it for whatever reason. My sense of taste and smell is not great but I've never had anyone complain about the soap taste using this ratio using this food. I just throw the powder onto the meat with the rest of the velveting ingredients and then cook it, but another technique is to make a solution of baking soda to soak the meat in, and then rinse it off afterwards.
I don't give a fuck how much you call your flimsy delusions "enlightenment." There is no amount of ceaseless self-deception that will make you accept the charred hellscape of being a miserable useless destitute fucking junkie piece of shit. You know what you are, and it is deeply ugly on every level.
25 comments
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3 CroatianSAMCrew 2020-01-30
I just made this with regular pork meat and chicken and am eating it rn, shit is amazing son. Tenderized 2 lbs of meat with 1 tsp of baking soda for 20 min before, fried it, and then added all that shit + 1 blended onion + 1 tbsp szechuan peppercorn + 1tbsp bullhead sha cha with broccoli and carrots and 20 min in a pressure cooker, shit is bananas and the meat is unbelievably tender. Literally falling apart into muscle fibers after I boiled it to reduce the liquid.
1 MzCherryBlossom 2020-01-30
Why baking soda? I use that shit to clean my fridge!!!
3 CroatianSAMCrew 2020-01-30
Baking soda raises the ph which denatures the proteins and tenderizes the meat. I took the absolute cheapest dogshit stew cut of beef and used baking soda on it, was like an expensive cut of meat and something you'd get at a nice restaurant. I wasn't paying attention and I made that same meat without tenderizing it and that same cut of meat almost hurt my teeth to chew just searing it. Pineapple and papaya also work, I'm assuming this is what "meat tenderizer" in the spice aisle is because I've never bothered to check.
I also partially velveted which is standard for Chinese stir fry, this is the best possible texture you can get out of stir frying which is why the beef and broccoli from the restaurant will be better than yours if you don't do it, which is using cornstarch to retain the moisture in the meat during the frying process. The optimal method uses an egg white in the coating and passing it through boiling water or oil then stir frying, but that's a lot of work.
2 MzCherryBlossom 2020-01-30
How much baking soda do you use and do you mix it with something before going at it?
2 CroatianSAMCrew 2020-01-30
I used .5 tsp per lb, I've seen results for that while researching, a few were people use more and a few where people use less. If you use too much it will taste like soap or something, I guess some people are more sensitive to it for whatever reason. My sense of taste and smell is not great but I've never had anyone complain about the soap taste using this ratio using this food. I just throw the powder onto the meat with the rest of the velveting ingredients and then cook it, but another technique is to make a solution of baking soda to soak the meat in, and then rinse it off afterwards.
3 MzCherryBlossom 2020-01-30
I’ll attempt the sprinkler method then. If I fuckup my dinner..it’s on you! Just so you know.
2 acidoverbasic 2020-01-30
So do kiwi and Asian pear just fyi
1 Shitposting_Skeleton 2020-01-30
Meat tenderizers are generally fine starch.
2 MasterLawlzFan 2020-01-30
I don't eat pork 😀
3 CroatianSAMCrew 2020-01-30
ok
3 AutoModerator 2020-01-30
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1 MasterLawlzFan 2020-01-30
I'm brown but not that kinda brown 😂. Just can't eat it 😀🙆♂️
2 sh1tpo5ta 2020-01-30
insallah
2 acidoverbasic 2020-01-30
Shit looks bomb 🤤
1 SnapshillBot 2020-01-30
I don't give a fuck how much you call your flimsy delusions "enlightenment." There is no amount of ceaseless self-deception that will make you accept the charred hellscape of being a miserable useless destitute fucking junkie piece of shit. You know what you are, and it is deeply ugly on every level.
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1 MzCherryBlossom 2020-01-30
Looks delicious btw
1 DeweaponizedAutism 2020-01-30
Damn son
1 inceltiers2 2020-01-30
Il cook this tommorow cheers
1 SendWhiskey 2020-01-30
Wait, where is the live bat?
1 MediatedByImage 2020-01-30
I think I will make this meal for my family sometime soon.