Tenderize Meat with Baking Soda
An essential kitchen technique utilizing baking soda to break down meat fibers, resulting in exceptionally tender and succulent cuts, perfect for stir-fries, roasts, and ground meat dishes.
Ingredients
- 1 tsp baking soda
- 1 lb sliced meat such as chicken
Instructions
- Pat your chosen meat dry with paper towels.
- For dry tenderizing: Sprinkle 1 teaspoon of baking soda per pound of meat over the meat, ensuring an even coating. Massage it into the meat thoroughly.
- For wet tenderizing (slurry): Dissolve 1 teaspoon of baking soda in 1/4 cup of water per pound of meat. Pour the slurry over the meat and mix well.
- Let the meat sit for at least 15-20 minutes, or up to 2-3 hours in the refrigerator for tougher cuts.
- Before cooking, rinse the meat very thoroughly under cold running water to remove all baking soda. Pat dry again before cooking as desired.
Notes
Always rinse the meat thoroughly after tenderizing to remove any baking soda residue, which can impart an unpleasant flavor. This method is especially effective for thin slices of meat (e.g., for stir-fries) or ground meats. Avoid over-tenderizing, as it can make meat mushy.