Thanks Keeps for sponsoring this video. 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! Before moving forward I want to thank today's
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50% of your first order of hair loss treatment. 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.
