The Secret to Perfectly Tender Meat: Baking Soda
Do you love indulging in a delicious ribeye steak? If so, you’re not alone. Many people have asked me how I achieve such tenderness in the meats I cook, whether it’s chicken breast, pork chops, steaks, or salmon. The secret? Baking soda! If you’re not familiar with this trick, you’re missing out on a game-changer.
Here’s how to use baking soda to tenderize your meat:
- Prepare the Meat: After washing your meat, lightly sprinkle baking soda on both sides. To make this easier, you can either poke holes in the baking soda box with a fork or transfer the baking soda to a shaker.
- Let It Sit: Allow the meat to sit for 10 minutes. Be careful not to exceed this time.
- Rinse Thoroughly: Rinse off the baking soda completely.
- Dry the Meat: Pat the meat dry with paper towels.
- Cook as Usual: Proceed to season and cook the meat as you normally would.
This method transforms the texture of the meat, making it exceptionally tender. The first time I made sweet and sour chicken using this technique, the chicken melted in my mouth, unlike before when it sometimes felt not tender enough.
Enjoy this tip and elevate your cooking to a new level!