Tough Meat That We Can’t Tenderize? This is a Perfect Trick for Every Cooking Lover!

Have you ever been excited about a hearty meat dish, only to bite into a tough, chewy piece of meat that just won’t break down, no matter how much you tenderize it? If you’re a cooking lover, you’ve likely encountered the challenge of tough cuts of meat. But here’s some good news: there’s a simple trick that can completely change the game when it comes to tenderizing even the toughest meats. Whether you’re making stew, steak, or a slow-cooked roast, this method will ensure that your meat becomes melt-in-your-mouth tender every time!

Read on to discover the secret technique that chefs swear by for transforming even the toughest cuts of meat into juicy, tender perfection.

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The Secret Trick: Using Baking Soda to Tenderize Meat

One of the most effective and underrated tricks for tenderizing meat is baking soda. Yes, you read that right! This kitchen staple can work wonders on tougher cuts of meat, making them incredibly tender. The magic lies in its ability to break down the proteins in the meat, softening the fibers and allowing them to retain moisture.

Let’s break it down:

How Does It Work?

Baking soda is an alkaline substance, and when applied to meat, it raises the pH level on the surface. This change in pH makes the proteins in the meat less able to bond, effectively softening them. The result? Tender, juicy meat that’s easy to cook and eat!

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Step-by-Step Guide to Using Baking Soda to Tenderize Meat

1. Choose Your Meat

This trick works wonders on tough cuts of meat, like flank steak, sirloin, brisket, or even ground meat. If you’re working with cuts that are known for being a bit chewy or tough, this method will be perfect.

2. Coat the Meat with Baking Soda

For every 1 pound of meat, you’ll need about 1 teaspoon of baking soda. Sprinkle the baking soda evenly over the meat. For steaks or chunks of meat, rub the baking soda in to make sure it covers the surface. If you’re using ground meat, mix it in thoroughly.

3. Let It Rest

After coating the meat, let it sit for about 15 to 20 minutes. Don’t let it sit for too long, as the baking soda can start breaking down the meat too much, leading to a mushy texture. For larger cuts of meat, you can refrigerate it during this resting time.

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