Many chefs use a simple “secret ingredient” trick to make meat much more tender before cooking. The ingredient is baking soda. 🥩✨
Why Baking Soda Works
Baking soda raises the pH level on the surface of the meat.
This prevents the proteins from tightening too much during cooking, which keeps the meat softer and juicier.
How to Use It
Method 1: For sliced meat (best for stir-fries)
- Slice the meat thinly.
- Sprinkle ½ teaspoon baking soda per 250 g (½ lb) of meat.
- Mix well and let sit 15–20 minutes.
- Rinse the meat thoroughly and pat dry.
- Cook as usual.
This technique is often used in Chinese restaurant cooking, known as “velveting.”
Method 2: For larger cuts
- Lightly rub a small amount of baking soda on the surface.
- Let sit 30–60 minutes in the refrigerator.
- Rinse well and cook.
Tips
- Don’t use too much baking soda or leave it too long—it can affect flavor.
- Works especially well for beef, chicken, and pork.
- After rinsing, you can marinate the meat with spices or sauce.
✅ Other chef tricks for tender meat:
- Marinate with yogurt or buttermilk (natural enzymes soften meat).
- Use acidic ingredients like lemon juice or vinegar.
- Cook low and slow for tough cuts.
If you want, I can also show you 3 powerful marinades chefs use that make even the toughest meat incredibly tender. 🍖🔥
