How to Tenderize Meat — 5 Easy Ways to go From Tough to Tender
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How to Tenderize Meat — 5 Easy Ways to go From Tough to Tender
Take any cut of meat from tough to melt-in-your-mouth tender with our 5 easy methods on how to tenderize meat.
2017年11月8日
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One of the most powerful techniques for keeping thinly sliced and ground meat moist and tender is applying baking soda before cooking. Raising the meat’s PH results in a significant increase in tenderness AND a boost in the browning department. Here’s how to do it: Ratio: .33% baking soda by weight Formula: 15 grams (1 tbsp) water 1.5 grams (1/4 tsp) baking soda 450 grams (1 lb.) thinly sliced or ground meat Stir together water and baking soda. Mix baking soda mixture into meat. Let sit at least
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27K views · 252 reactions | Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked. Learn more about the uses of baking soda: https://cooks.io/3ZcBI80 | Cook's Illustrated | Facebook
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