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The Oriental Trick to Soften the Toughest Meat – I Don’t Cook Meat Any Other Way Anymore! 
Tired of tough, chewy meat ruining your dinner plans? Whether you’re working with budget-friendly cuts like flank steak, brisket, or pork shoulder, there’s one game-changing technique that has stood the test of time across generations in many Asian kitchens. It’s simple, natural, and works like magic to transform even the toughest meat into melt-in-your-mouth perfection.
And no, it doesn’t require fancy gadgets or expensive marinades. It all comes down to this one underrated Oriental trick: using baking soda (aka meat velveting).
What Is This Trick?
The method, commonly referred to as “velveting”, has been used in Chinese and other Asian cuisines for ages. It’s the secret behind that unbelievably tender meat you get in your favorite stir-fry or takeout dish. The core of the technique involves coating thin slices of meat with a small amount of baking soda to tenderize the fibers, then rinsing it off before cooking.
It’s quick, cheap, and shockingly effective.
Why Baking Soda Works
Baking soda, or sodium bicarbonate, raises the pH level on the meat’s surface, making it harder for the proteins to bond excessively when cooking. This keeps the meat fibers loose and ultra-tender, instead of seizing up and turning tough.
How to Use the Baking Soda Method
Here’s a simple step-by-step to velvet your meat like a pro:
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