Baking Soda: Meat Tenderizer Hack
A simple and effective method to tenderize various cuts of meat using baking soda, resulting in incredibly tender and juicy results, often referred to as 'velveting'.
Ingredients
- Varies g Meat (e.g. sliced chicken breast
- 1 tsp Baking Soda (per 500g/1lb of meat)
- Varies ml Water (optional for slurry method)
Instructions
- 1. Pat your chosen meat dry with paper towels.
- 2. For a dry rub: Sprinkle 1 teaspoon of baking soda per 500g (1lb) of meat evenly over the surface. Massage it gently to ensure full coverage.
- 3. For a slurry (optional, for marinades or larger cuts): Dissolve 1 teaspoon of baking soda in 1/4 cup of water per 500g (1lb) of meat. Mix this slurry into the meat.
- 4. Let the meat rest for 15-30 minutes at room temperature, or up to an hour in the refrigerator. Do not exceed an hour, especially at room temperature.
- 5. This is critical: Rinse the meat thoroughly under cold running water for several minutes to remove all baking soda residue. Taste a tiny piece if unsure; it should not taste salty or soapy.
- 6. Pat the rinsed meat completely dry with paper towels. Excess moisture will hinder browning during cooking.
- 7. Proceed to cook the tenderized meat according to your desired recipe. Enjoy the remarkably tender results!
Notes
Best for thinly sliced chicken, beef strips, or ground meat. Always rinse thoroughly under cold water before cooking to remove baking soda residue. Adjust resting time based on meat thickness and desired tenderness.