The Secret of Baking Soda for Tender and Juicy Meat

The ordinary - looking kitchen staple that has the secret ability to make meat super tender and juicy is baking soda.

Baking soda, also known as sodium bicarbonate, is a common household item found in almost every kitchen. Its magic lies in its chemical properties. When you sprinkle a small amount of baking soda on meat and let it sit for a short period, usually about 15 - 20 minutes, it starts to work on the meat fibers. Baking soda is alkaline. The alkaline environment it creates helps to break down the tough muscle fibers in the meat. These fibers are made up of proteins, and the alkaline conditions cause the proteins to denature and unwind. This process makes the meat more porous, allowing it to absorb and retain more moisture during the cooking process. As a result, the meat becomes tender and juicy.

Another advantage of using baking soda is that it is a natural and inexpensive alternative to commercial meat tenderizers. Unlike some commercial products that may contain additives or preservatives, baking soda is a simple and safe option. However, it's important not to over - use it. Too much baking soda can leave an unpleasant soapy taste on the meat. A general rule of thumb is to use about 1/4 to 1/2 teaspoon of baking soda per pound of meat. After the resting period, you should rinse the meat thoroughly under cold water to remove any excess baking soda before cooking. This simple step can transform an ordinary piece of tough meat into a delicious, tender, and juicy meal.