Chef Fatty
Region: US
Wednesday 14 October 2026 20:00:05 GMT
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Brau :
So, do you remember Peter Parker?
2026-10-14 23:32:57
1345
Johnny G :
I left when he added the corn starch 😩😩
2026-10-15 17:07:58
6
Kacie Morgan :
Close enough - welcome back Good Eats with Alton Brown!!!!! 🥰
2026-10-16 01:41:24
123
Steph Watkins :
Velveting literally changed my life. No joke.
2026-10-14 22:06:51
192
Besar Bajraktari :
The washing is unnecessary and it’s even very risky! And the ammount you used it’s not gonna affect the taste at all!
2026-10-15 08:08:45
81
🕊 𝑴𝒚𝒏𝒂 ᥫ᭡🍁⚜ :
Have you tried sparkling water instead of baking soda? It works on beef and elite chefs use that
2026-10-14 22:39:10
90
inconvenientlycurious🍉 :
I need to express this. TINY bit of baking soda. TIIIIINY. do not think more baking soda means more tender. it's so hard to fix.
2026-10-16 02:15:27
41
Crumb Circuit :
上浆 (shàng jiāng) magic: turning regular chicken into silk! The baking soda science actually locks in all the moisture so it stays tender.
2026-10-14 22:09:29
270
DaveO1337🌱 :
All this to make dead bird more palatable
2026-10-15 01:46:07
4
onefingersalute :
if i need to do chemistry, Im not doing it😒
2026-10-15 20:19:46
4
Kurtis is really angry :
Could I do this but in a buttermilk chicken recipe?
2026-10-16 02:52:59
0
DOA1980 :
I’m not sure if this is healthy
2026-10-14 22:51:29
8
[FPK]_Ramon d-_-b :
what i do is i let it sit in salty water for like 10 to 15 minutes, that works too
2026-10-14 22:23:59
0
AAAAA :
This is really helpful to know. I've just been roasting my chicken pieces and hoping for the best but this sounds like an actual game changer 🫣
2026-10-14 21:19:58
38
dradioT :
Zero need for all this bs steps, just go straight to the corn starch or an onion powder, or any flour at all and grill it, it keeps the water in the same...
2026-10-15 11:25:32
1
wafflehatjoe :
I totally forgot the rinse step my first time and boy did it fuck things up lol beef smelled like ammonia, totally ruined dinner and ha pizza instead 😂
2026-10-15 04:25:56
6
Peter Jordanson :
how do you massage a quarter teaspoon baking soda into a pound of meat? does it not just absorb into the moist top layer and then the rest of the chicken gets nothing?
2026-10-15 07:50:44
9
🧢🥷 :
no i didn't wonder
2026-10-15 05:22:49
11
bcpresto :
velveting is baking soda and water massaged into the meat, the meat will absorb the water making it tender. if you just put baking soda, there is nothing to absorb. this works with marinade too
2026-10-15 08:49:04
8
vgfdxblabz4 :
Masuka!!
2026-10-16 02:09:48
1
Jeronimo B. :
i put it on apple cider vinegar and lemon juice for 15 minutes before cooking, it works as well but ofc it adds flavors so it's not a neutral method
2026-10-16 02:02:11
1
bomboclaat :
Doing this tomorrow with some pork im planning to stir fry! Thanks
2026-10-14 22:51:25
3
🖤K🖤 :
how do you get your knife so sharp king?
2026-10-16 02:07:46
3
Ignjs :
I usually put a toon of bicarbonate on the milk with some seasoning and salt. Gets pretty juicy and delicious
2026-10-15 18:38:21
0
The Cookbook Nook :
Please tell me you have a cookbook.
2026-10-15 23:24:53
2
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