Tenderize Meat with a Baking Soda Dry Brineĭry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn’t time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.
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How to Tenderize Steaks and Chickens with Baking Sodaīaking soda acts as a meat tenderizer by changing the physical composition of meat fibers. You can also add ¼ tsp baking soda per pound of ground meat before browning or shaping into patties or meatballs. You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness. Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking.
Seems like a no-brainer, right? The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger. The process also adds flavor and juiciness. Tenderizing your cuts of meat makes them easier to cut and chew. However, you may be sacrificing quality for the sake of ease. It’s a valid question! After all, isn’t it more convenient to simply defrost your meat and immediately throw it on the grill or frying pan? Probably. Wet Brining with Baking Soda to Tenderize Meat Hey, Why Tenderize Your Meat at All?
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