A Great Way to Tenderize Meat
How to make the softest meat every time? This is a common question among meat lovers. The easiest solution is to buy the right cut of meat, for example, tenderloin. But what to do if you have already bought a tough cut? Many of you have probably heard of such tips as slicing the meat against the grain, tenderizing it mechanically, and cooking it for a long time over low heat. Well, today we would like to tell you about one more technique that will help you tenderize meat.
Your meat will turn out juicy and soft every time if you use a simple ingredient. At first, it might seem weird, but the results will leave you pleasantly surprised.
Baking Soda for Meat Tenderizing
Baking soda breaks down proteins on the surface of the meat. It’s really good at making tough meat more tender. It’s also convenient to use it to get rid of the sharp smell in certain meats. Baking soda tenderizer works best with chicken, beef, and pork. Many Chinese restaurants use this product to make the softest and most succulent meat dishes. Read on to find out how to use a baking soda tenderizer.
Boiling and Stewing
This method makes your meat cook much faster. The ratio is crucial here. Use no more than ½ teaspoon of baking soda per 4 ¼ cups (1 l) of water.
Cut the meat into ¾-inch (2 cm) thick pieces, rub them with baking soda and place in the fridge for a couple of hours. Thoroughly rinse the meat and pat it dry using paper towels. Then cook it in a skillet as usual. The dish turns out juicy and has a delicious golden crust.
Cut a chicken breast into thin strips, season it with ground black pepper, add in some soy sauce, and a little baking soda. Set the poultry aside for at least 15 minutes. Dredge the chicken in starch and stir fry it with veggies and noodles.
Marinating the meat before making kebabs or skewers is very important. But sometimes we don’t have enough time for that. Use the following marinade recipe to speed up the process. Into a mixing bowl add 6 ½ lb (3 kg) of meat, 2 tbsp of vinegar, 2 tbsp of baking soda, salt, and spices to taste. Cover everything with water, mix, and put under a weight. It takes only 20 minutes to marinate the meat this way.
Soak the meat in the solution of 1 tsp of baking soda in 4 ¼ cups (1 l) of water. Leave it to marinate in the fridge overnight. Pat the meat dry with paper towels before cooking.
Now you know how to simply tenderize meat. If you’re skeptical about using this product in cooking, you need to know that it mostly affects your health in a positive way. Baking soda relieves symptoms of acid reflux and fights bad breath. But avoid using baking soda if you have kidney disease or high blood pressure, as sodium bicarbonate might further increase blood pressure.