Using baking soda as a meat tenderizer is a total game-changer and can seriously upgrade your cooking! This simple technique ensures that your meats—whether it’s chicken breast, pork chops, steaks, or even salmon—turn out tender and juicy every single time.
Baking soda works by breaking down the proteins in the meat, giving it a softer, melt-in-your-mouth texture. It’s an easy addition to your kitchen routine, and after you try it, you’ll wonder how you ever cooked meat without it!
Here’s a quick guide on how to use baking soda to tenderize your meats:
How to Tenderize Meat with Baking Soda
- Prepare the Meat: Rinse the meat under cold water and pat it dry with paper towels.
- Apply Baking Soda: Sprinkle baking soda evenly on both sides of the meat. You can poke holes in the baking soda box with a fork to make it easy to shake out, or transfer it to a shaker for better control.
- Let it Rest: Let the baking soda sit on the meat for about 10 minutes—no longer, as overdoing it can make the meat too mushy.
- Rinse and Dry: After the time is up, rinse the baking soda off under cold water, making sure it’s all removed. Pat the meat dry with paper towels.
- Cook as Usual: Your meat is now perfectly tenderized and ready to be cooked. Whether you’re grilling, frying, or baking, you’ll notice how much more tender and juicy your meat is.
This method works wonders, especially for recipes like sweet and sour chicken, where tender, flavorful meat makes all the difference. The baking soda helps lock in that softness, so each bite is a treat.
Next time you’re cooking any meat, give the baking soda trick a shot. You’ll be amazed at how much more tender your dishes turn out—and so will anyone lucky enough to enjoy your cooking!