Many people who hear about the keto diet think it’s a costly diet because you mainly eat meat. Well, it sure can be – if you eat steaks every day.
But – actually, there are plenty of cuts of meat that are delicious, and very cheap. In most cases – these cuts require slow cooking for hours to become tender.
But did you know that you can use baking soda to tenderize meat? It’s a very simple process and it works really well!
Using baking soda to tenderize meat will save you money, and make the meat you eat daily – delicious and tender.
What Is Baking Soda?
Sodium bicarbonate, commonly known as “baking soda”, is a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−).
It is sold as a fine powder. It can be bought at any supermarket – and it’s very cheap.
Do not confuse it with baking powder. They are commonly placed near each other at supermarkets.
When added to food it is marked as E500. In cooking, it is mainly used in baking as a leavening agent.
But it’s also a well-known fact one can use baking soda to tenderize meat.
The vast majority of Chinese restaurants use baking soda to tenderize meat – it’s a very well-known fact.
How To Use Baking Soda To Tenderize Meat?
Baking soda can be used to make chicken, beef, and even lamb – more tender.
You only have to use one teaspoon of baking soda per 2 pounds of meat. Do not use more than that – it will add an unpleasant taste to your meat otherwise.
You can put the powder on the meat and then mix everything well.
Or, a better method – is to mix it in a little bit of water, and then pour it on the meat, mixing afterward.
Baking soda can make tough cuts like beef ribs – super tender, even if you cook them for just 30 minutes. Check this recipe on our website and see it for yourself.
Try it with other traditionally slow-cooked cuts like beef brisket and beef neck. It works well with all cuts of meat!
Recommended Baking Soda For Tenderizes Meat
Any baking soda will work to tenderize meat. However, I found that the freshness and quality of the baking soda can make a difference. I use this baking soda (Amazon link) and it works really well.
How Baking Soda Tenderizes Meat
When soaking the meat in a solution of baking soda – the pH level is raised on the meat’s surface.
That makes it difficult for the proteins to bond excessively.
As a result – the meat is more tender and moist when cooked.
Baking Soda On Steak
Not all steaks are created equal. Sometimes, even expensive cuts can be “chewy”. Especially steaks that were not dry-aged long enough.
In these cases, you can also use baking soda. Some use baking soda on steak to make it more tender.
The key here is to not overdo it – don’t use too much baking soda so you won’t ruin your steak!
Potential Dangers Of Baking Soda
Using small amounts of baking soda is not usually dangerous. However, drinking or using large amounts of it can be dangerous, due to the powder’s high sodium content.
So don’t overuse it. A teaspoon per 2 pounds of meat is more than enough.