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These are what I like to call one dollar steaks. As you can see sometimes you get lucky and you get
nice marbling between them. I'm just joking! Because these steaks come from the cheapest roast there is,
and I'm talking about the eye round. Me and this cut of meat are not friends. I've done so many experiments
with it and for good reason you see the problem with this cut right here is that it is very tough,
however it's also extremely flavorful. So my goal is always to get it as tender as possible
and I have done some crazy experiments with it. Make sure you check that out on the description
down below later on. But once I removed all of the silver skin and cleaned it up you can see
I ended up with some beautiful steaks. That is perfect for today's experiment because we're
going to try to tenderize this with baking soda. Now if that sounds weird for you let me explain,
Chinese restaurants all over the world have been using this technique for decades. If you ever had
beef and broccoli, most likely you had baking soda too, that's because they claimed that it makes
the steak a lot more tender. Well today we're gonna put that to the test a hundred percent.
And my goal by the end of this video is to really find out if baking soda is a true
tenderizer for steaks. This is the baking soda tenderizing experiment. So let's do it!
And here we have the star of the show, baking soda, to be more specific sodium bicarbonate.
The most interesting thing about this is that people use it for many different reasons.
I mean did you know that if you mix this in water it is great for plants? Yes it can be plant
food that is something I was not expecting. And believe it or not it can also be a great deodorant
yes some people use it for that reason that's crazy. But most of the people I know use it in the
refrigerator, it keeps the bad odor out and trust me I have quite a few experiments I do. So that one
I know it works. With all that being said now that I have my beautiful steak it's time to start this
experiment. And since I have quite a few of steaks I started by separating them in steak plates, and
most importantly so I do not confuse which steak is which I also labelled every single one of them,
this way we will make our experiment much easier and you will be able to follow every step.
The very first one is gonna be the control, this one will have nothing but salt on it. You see this
is something I like to do that it's called dry brine and even though it has a fancy name it's
very simple, you basically season your steak with salt, put it in the refrigerator overnight so that
the salt can penetrate nicely and deeply into the meat. This also tenderizes the steak a little bit
and at least to me it is the best method to have steaks. Now for the baking soda steak I did the
same exact thing but instead of using salt I only used baking soda. I also ensured that the steak
was nicely covered but at the same time without overdoing it. We don't want to put 15 pounds of
baking soda on it. And like I always said I did add it to both sides. As you can see a nice thin
layer is the way to go. Now the only thing left to do is to leave this one in the refrigerator
for four hours. Now the very next one we're gonna combine both things. And basically this is how it
works; I first added the baking soda, then I threw in some salt, you know if you leave the steak for
a while moisture will come out because of the salt. However now that moisture is gonna mixed up
with the baking soda and once that's done it will penetrate back into the steak, that is basically
what osmosis is. Now is this gonna have a much better penetration than the baking soda by itself?
Well we're gonna find out real soon because now the only thing left to do is to let this rest on
my refrigerator for four hours. Once the time was up I took out the control and take a look at this.
This red color is a sign that the salt penetrated in the meat and you can still see the osmosis
processed underneath. We know this works and that's why this one is the control. Here's the
baking soda by itself, as you can clearly see there's almost no sign of baking soda anymore.
It also gave a nice red color to the steak but most importantly when I hold it in my hand
it feels soft. Yes a little bit more tender, and it seems like the fibers of the steak is separating
that is a wonderful thing. The only thing I have concern is the taste. I don't know about you but
I've tasted baking soda before and it does not taste that great, but that is to be determined
real shortly. As you know we still have this one left; the baking soda and salt. And as you can see
the salt did its job however you can clearly see a little bit of baking soda left. So it seems like
it did not penetrate as much as the baking soda by itself. But surprisingly this one feels even
more tender if I had to give a scale from 1 to 10 control would be zero. The previous one with baking
soda only I would give it a five, But this one I would give it an eight, it seems like this thing
is working. Actually it's working quite a bit. But now the next thing to do is to make sure I wash it
all off, hopefully this will take out that weird flavor from the baking soda. If you don't wash
it off I already know it's going to be terrible because when I tell you baking soda tastes bad
it does. I made sure to rinse every single steak and of course also pat it dry. As i'm doing this I
am totally aware that I'm also removing a little bit of the salt and that's all good because the
salt did its job. So I went ahead and re-seasoned both experimental steaks, the control one however
there was no need for salt. To season them I added in all of them a good amount of black pepper and
garlic powder, because as you already know that is my favorite seasoning. But now that we got
them perfectly seasoned the only thing left to do is to go ahead and cook them and for that
I'll be first putting a beautiful sear on them using butter. Once that's done I'll be cooking
them in indirect heat until I reach an internal temperature of 135 degrees fahrenheit. Once that's
done it's time to taste. So now i say it is enough talking and it is time to cook them. So let's do it!
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All right everybody here we have our beautiful steaks Maumau. You hungry? -I'm starving, this thing smells
amazing. -It does smell fantastic. We obviously have an experiment when you see three steaks like this.
-That goes without saying. -You already used to it, I don't need to tell that we have an experiment everybody.
That's what I love to do everybody, I love to learn new things and I'll tell you one thing
every single experiment I do even if it's a fail I learned something new. You agree Maumau? -I agree. -Okay
so here's the deal, today we are testing tenderness that's all I care about, and if there's an off
flavor because well I'm not gonna say anything. -Of course there's gonna be enough flavor!
-Maumau is already sweating bullets and I like it. Okay let's go for the very first one okay.
Oh I even got a hiccup on that one wow. -Wow -Huh that one felt like a shoe leather Maumau. -Yes.
-I see you even went for a small piece. Ah Maumau?
-I don't want to be here chewing gum for an hour. -Very first one. Cheers everybody!
Even though it was hard when I poke it it's not that bad. -No it's not that bad, the taste is amazing.
-But, you still chewing? -It feels soft when you chew but it doesn't break apart so you have
to keep chewing it, and chewing it, and chewing it. -Yes! And then a little bit more after that. The flavor
is phenomenal everybody. I would say that this is a very tasty steak, it's just, it's just tough. -When you
bite it, it has a nice give. -Yeah. -It's just the fibers are not breaking apart. -I agree
that's what you get when you eat an eye round Maumau, that's an eye round. It's softer than the regular
than the usual eye round. -It is a little bit softer than the regular eye round and that's probably
because I dry brined it. You know what I mean? Every time you dry brine it it gives a little extra
and makes your steak better everybody. I'm telling you, if you're not using the dry brine technique
do it. Let's go for the second one Maumau. So, you probably can tell that that one is our control
already and you're still chewing. Look at Maumau you're still chewing. So that's our control if
any other ones is more tender than that I want to know. But most importantly if there's a weird
flavor yeah. -Okay. -Cheers everybody!
Huh!
What do you think Maumau?
-Where these three from the same piece of meat? -Same piece of meat, same roast. That one is weird because this one was
soft when you chew but the fibers didn't break it. -Mm-hmm. -That one is tough when you but the fibers break easier.
-So you would say that it is more tender? -It is more tender. -I agree 100% it is more tender but, I will
say this, it has a different flavor. Can you tell? -Yeah. -I'm not happy with this flavor. -That's why
I asked you for the same because it didn't taste like. -It didn't taste like, yeah I'm not happy with
this uh a little bit uh different flavor. How do you like it? -It's not the best. -It's not, I know.
I would say this is a much more tender steak but overall I prefer to eat that one because the
taste is better. -I prefer chew a little bit more than uh that flavor. -You prefer chewing a tastier
steak than a softer steak right Maumau? So that's what happened with this one and if you ask if it is more tender
absolutely. -It is more tender. -It is more tender, yes it is. -Okay this one here, you ready?
-All right let's see. -I mean it's just it feels weird right? When you stabbing
they're just so, so, so not tender everybody. It's crazy. Very last one, cheers everybody.
More tender. But I can, do you feel that flavor is it just me? -I feel the flavor. -You feel the flavor right?
yeah that flavor is weird everybody. That's a weird flavor man. -Wow. -I don't enjoy that flavor
whatsoever. -No it takes the beefiness from the from the steak. -Yeah, absolutely, that's what it is
everybody if you ask me does it work is it more tender Maumau. -It is more tender. -Absolutely it is more tender
but I am going for the first one because the flavor of the first one is amazing. -I was going to
say this one feels like a mix of this two, because this one is soft but it doesn't break apart that
one breaks apart but it's not that soft. That one is soft and breaks apart and he has a weird
taste. Maumau give me five Maumau you are becoming a space I mean a steak expert everybody
because you're right on the money. Here's the deal this is the baking soda experiment for tenderizing.
I added a little bit of baking soda Maumau I know it sounds weird, but hey don't be alarmed because
you know when you go to chinese restaurant and they make that um you know chopped up beef, beef
with broccoli and stuff. -Yeah. -They always put a little bit so it's not like out of the ordinary. -No, no, no, no.
-You know what I mean? -We eat stuff with baking soda all the time. -Yeah but hey guys it puts an off
flavor to the steak man. I'm telling you right now I do not enjoy that steak but in regards to does
it work, does it work? -It works. -It works, it makes the steak more tender at the same time I will be
going back for the first one. -Oh that first one is the best. -That first one oh my God it's chewy though.
-It's like a chewing gum. -It's just a little bit more. -You're probably losing like 10 more calories just
by chewing it with your mouth. -There you go! -Hey you got to make up some way somehow. -It's a work out.
Maybe if you're going to put a sauce on it. -That's probably why they do it in the chinese restaurant.
yeah. -Yeah. -Then it can cover the flavor of the steak. -You cover the flavor. And you cover that too.
-If you cover the flavor it would be good but if you're doing it as a steak for a tasting steak
an amazing grilled steak, it just doesn't work. It doesn't work whatsoever, but it does make the steak
more tender let's be clear let's give it up where the credit is due. Yea Maumau? -Yeah. -There you go it does work.
Anyway guys these are the results I hope you guys enjoyed this video. If you do enjoy make sure give -
it a thumbs up, if you're not a subscriber be sure to subscribe for future videos. Remember if you are
interested in anything I use everything is always in the description down below. Thank you so much
for watching and as you guys can see Maumau enjoyed this one, it tastes better. Guys I much rather
have a much more wonderful tasting steak than a you know a softer steak that tastes off. -Hmm. -Look at Maumau, he's still chewing!
Guys thank you for watching and we'll see you on the next one. Take care everybody. Bye bye.