Comments on: Your Stir Fry is Missing Baking Soda (Tenderizing & “Velveting” Beef – 2 ways!) | The Woks of Life

By: @certainstrength

@certainstrength — Sat, 04 Jan 2025 10:20:45 +0000

Exceptional video guys! I always wondered whether I needed the egg whites and this video helped answer that question. I agree about the eggy taste and it is kind of a deal breaker for me so I’ll use baking soda only from now on. Thanks for the run down!

By: @dennis1954

@dennis1954 — Sat, 04 Jan 2025 10:20:45 +0000

Thank you for the side by side comparison test.

By: @az8theist977

@az8theist977 — Sat, 04 Jan 2025 10:20:45 +0000

Great video! I can't wait to try this out!!

By: @馬伕

@馬伕 — Sat, 04 Jan 2025 10:20:45 +0000

Sirloin is also a lower cost cut which is good for stir fry.

By: @weeyee60

@weeyee60 — Sat, 04 Jan 2025 10:20:45 +0000

Nice video. I use the shortcut method. I will definitely give the water method a try. Thank you for sharing! 🥢

By: @kam7056

@kam7056 — Sat, 04 Jan 2025 10:20:45 +0000

❤

By: @mommylou2417

@mommylou2417 — Sat, 04 Jan 2025 10:20:45 +0000

How may I ask you made the sauce? Thanks

By: @SanJacintoArtGuild

@SanJacintoArtGuild — Sat, 04 Jan 2025 10:20:45 +0000

Thank you so very much for your explanation and demonstration. It was thorough and concise. Obviously, both methods have their place, depending on your cut of meat

By: @stevenlawrence5733

@stevenlawrence5733 — Sat, 04 Jan 2025 10:20:45 +0000

Which method of the two is your personal favorite?

By: @liquidlace9291

@liquidlace9291 — Sat, 04 Jan 2025 10:20:45 +0000

Bill, I Love this video … I normally use the short cut method for the flavor retention but I use Bi-carb of soda, should i be using baking soda instead ?

Thank you for posting 🙂