The Science Behind Using Baking Soda to Tenderize Meat
Baking soda, or sodium bicarbonate, works its magic by altering the surface pH of the meat, making it more alkaline. This change prevents the proteins in the meat from tightening up as they cook, which results in a more tender texture. Not only does it make the meat tender, but baking soda also helps it retain more moisture, making the final product juicier. However, if you don’t use baking soda properly, it can leave an aftertaste.
If you’ve read my blog posts or watched videos on how to tenderize steaks and sliced beef with baking soda or how to velvet chicken for tender, juicy stir-fries, you know I love exploring these techniques. If not, I highly recommend checking them out - here are the links to blog posts and Youtube videos:
Here are the top 5 frequently asked questions from viewers:
1. Is tenderizing meat with baking soda the same as velveting?
No, they are not the same.Tenderizing with baking soda involves applying it directly to meat to break down tough fibers, making it more tender. You can use this technique on its own for dishes like steaks or pork chops. Here's an easy way to tenderize steaks with baking soda: How to tenderize steaks (https://youtu.be/1vVqwbTYJJM).
Velveting, on the other hand, is a traditional Chinese cooking technique. It involves marinating sliced or chopped meat in a mixture of cornstarch, oil, and seasonings. This process locks in moisture and gives the meat that signature tenderness and juiciness, especially in stir-fries.
Baking soda is only required in the velveting process when dealing with very tough and chewy cuts of meat.
2. Can the same velveting method be used for both beef and chicken in stir-fries?
Yes and no - it depends on the cut of beef.
For tougher cuts of beef, start by tenderizing with baking soda. Rinse off the baking soda, then marinate the beef with a cornstarch mixture to velvet it. Here's the post on how to tenderize sliced beef (https://youtu.be/lgQcJURiN6M).
For more tender cuts of beef and chicken, baking soda isn’t necessary. Simply marinate the meat with the cornstarch mixture, and it’ll be ready to use. Here's the blog post on how to velvet chicken (https://youtu.be/M1pXvzRZcT0).
3. Why not just buy high-quality steaks or beef that don’t need tenderizing?
This is a great point, but as many of my viewers have shared, affordability is a key factor. Here’s one quote that sums it up:“Affordability of meat has become a bigger obstacle for a growing percentage of the population. This is a good method to make cheaper cuts better.”
4. Can vinegar help eliminate the aftertaste of baking soda?
Yes, it can.Baking soda is alkaline, and vinegar helps neutralize any leftover residue. While rinsing does most of the job, adding a small amount of vinegar to the final rinse or marinade can further reduce any aftertaste. This step is optional.
5. Why do some recipes add baking soda directly to the marinade instead of rinsing it off first?
Adding baking soda to the marinade is a technique often used in Chinese restaurants, where bold seasonings and sauces can mask the aftertaste. It is rarely used in authentic Chinese home cooking, even at the homes of my friends who are chefs at Chinese restaurants. Some people find the baking soda flavor unpleasant, especially those with sensitive taste buds.
My recommendation: Rinse off the baking soda before marinating. This eliminates the aftertaste, and while it requires a bit more effort, the results are worth it.
Do you notice the aftertaste of baking soda in your cooking? Does it bother you? I’d love to hear your experiences and tips in the comments below!
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