Food - Drink
How To Use Baking Soda To Tenderize Meat
Whether you're grilling meat or stir-frying it, a tender, mouthwatering texture is ideal, and one easy way to tenderize meat is by using baking soda. It may sound weird, but baking soda alkalizes the meat's surface, making it harder for proteins to bond when exposed to heat, keeping it more tender when cooked.
To try this trick using a large piece of meat for grilling or pan-searing, rub the meat with baking soda and let it rest in the refrigerator for 3 to 5 hours. Then, rinse the meat thoroughly to remove all the baking soda, and cook it however you like.
For smaller cuts or slices for stir-frying, dissolve baking soda in water (for every 12 ounces of meat, use one teaspoon of baking soda and a ½ cup of water), then soak the meat in the solution for at least 15 minutes, remove, rinse, and cook. This technique works well with chicken, pork, and beef.