The Secret Behind Tenderizing Meat

Did you know that you can have both tender and lean meat at the same time? For me, it has always been a quest to make a piece of tender and succulent meat that will melt in your mouth. A lot of tenderizing methods as we all know exist now, but little that we know is that the sodium bicarbonate can work wonders on your piece of protein. Stay with me to learn how to do that with just a few easy steps that will change your cooking habits.

The science behind tenderizing meat with baking soda

Sodium bicarbonate or commonly known as baking soda is a crystalline white powder that changes the structure of the meat on a molecular level. The magic happens when you dissolve it in water, and it dissociates into sodium ions and bicarbonate ions. That way, the bicarbonate ions make the levels of the meat more alkaline by raising the Ph level.

The alkaline process changes the protein structures of the meat, mainly collagen and myosin, and makes the meat more tender and juicier.

How to tenderize with baking soda

Be aware that this method is only recommended for leaner pieces of meat because it can cause over-tenderization on already tender protein and can mess with its texture.

Step 1: Use one teaspoon of baking soda in 120 milliliters water for every 350 grams of meat.

Step 2: Soak the meat into the water mixture and let it there for at least 20 minutes.

Step 3: Remove the meat from the solution and rinse it, then pat it with a kitchen towel.

Step 4: Cook as you prefer and enjoy your mouth full of tenderness.

You can make a lot of tasty recipes using this method such as beef stir-fry, grilled chicken breast and even braised lean pork. Not only it will make your meat more tender, but the flavor will be enhanced on another level.

Conclusion

Cooking has become a very important part of our lives. By learning new methods and steps we are enhancing our culinary experience and enjoy food more. If we strive to understand the science of it, we learn how to achieve better results texture wise and flavor wise.

Tenderizing meat with sodium bicarbonate or baking soda is something that not a lot of people know nowadays. It can completely change your cooking level and satisfy your taste buds to their maximum. With only one teaspoon you can change the whole structure of the protein which is so impressive and incredible.

So, grab a piece of lean meat and make a meal that your family will enjoy. I can guarantee you will be proud of yourself.