If you've had chop suey, royal beef or pepper steak from a Chinese carryout, you've probably tasted baking soda's effect on meat. A 15-minute soak in a baking-soda solution causes a discernible change in meat's tenderness and, less desirably, its taste and color. This technique ...

A salt brine and meat mallet aren’t your only options for the most succulent and juicy meat dishes. Learn how to use baking soda to tenderize meat quickly.

I’ve had people ask me how I get some of the meats I cook so tender. i.e. Chicken Breast, Pork Chops, Steaks, Salmon… just about anything. The BEST way ever is. BAKING SODA!!!! (maybe some know this already) if you don’t you’re missing out.

The ultimate goal of tenderizing meat is to get better texture, and one of the best ways to do it involves something unexpected: baking soda.

Tenderizing meat is a great trick to improve every meat dish you prepare. And there’s a simple trick that can help! You just need to know how to tenderize meat using baking soda.

Dan Souza on Instagram: "As baking soda week (month? LIFE!?) continues, I want to talk about one of sodium bicarbonate’s most impressive skills. Making meat very tender. Here’s the science and a quick formula so you can put this practical science to work tonight in your cooking. ❤️BS @cooksillustrated"

In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for?

One of the main aims of cooking is to make meat tender. However, this is easier said than done. One way to ach

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond... | meat, sodium bicarbonate, water