The image suggests sprinkling baking soda on the steak before cooking. This is a real cooking technique, but it’s important to use it correctly.
Chef’s Secret: Tenderize Meat with Baking Soda
Baking soda raises the surface pH of the meat, making it harder for the proteins to bond too tightly during cooking. The result is meat that stays more tender and juicy.
How to Do It
Ingredients
- 1 pound (450 g) beef (steak, strips, or cubes)
- 1 teaspoon baking soda
- Water (for rinsing)
Instructions
- Pat the meat dry with paper towels.
- Sprinkle 1 teaspoon of baking soda per pound of meat evenly over all sides.
- Gently rub it into the surface.
- Let the meat rest:
- 15–20 minutes for thin slices or strips.
- 30 minutes for steaks up to 1 inch thick.
- Rinse the meat thoroughly under cold water to remove the baking soda.
- Pat completely dry before seasoning.
- Season with salt, pepper, garlic, herbs, or your favorite spices, then cook as desired.
Best For
- Beef stir-fries
- Steaks
- Beef cubes for stews
- Pork slices
- Chicken breast strips
Tips
- Don’t leave the baking soda on for much longer than recommended, or the texture can become mushy.
- Always rinse it off before cooking to avoid any lingering alkaline taste.
- This technique works best with lean or tougher cuts of meat.
Used properly, this simple trick can help produce noticeably more tender meat without changing its flavor.
