Tender meat is a piece of cake!
When you’re serving a piece of meat, you want it to be nice and tender, of course. Unfortunately, this isn’t always easy to achieve. But there is a way to make sure your meat is always tender!
You probably already own the product in question.
It’s a miracle product you can use for practically anything, both when it comes to cleaning and to cooking: baking soda. By letting your meat soak in a mix of water and baking soda for a little bit, the pH value will increase. This way, the proteins within the meat won’t lose their structure, which ensures that the meat stays tender.
How it works
Half a teaspoon of baking soda per 1200 g beef and 1 teaspoon of baking soda per 1200 g chicken meat or pork is enough. Let the meat soak for about 15 minutes. Cooking a steak? For steak the trick works a little differently. Some people swear by the method of rubbing some baking soda directly onto the meat. Next, they let the steak sit in the fridge for a little while and then rinse it carefully. After this, you can just cook it as you normally would.
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Source: How to | Image: Pixabay