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I tried this last night for the first time. Total game changer.
Thanks
Also good when you get heart burn, mix a little baking soda with water and drink
The baking soda wont change the taste too much?
I also add a ½ teaspoon of Pink Himalayan salt!
I tried this and it was disgusting. I wouldn’t recommend it. It ruined the beef taste/texture.
Some people combine vinegar and baking soda to pork skin when making crispy pork belly. Does adding the vinegar make the baking soda less effective as a tenderizer?
Sorry I'm not familiar with the measuring units exclusively used by 1 of the circa 200 countries on the planet, can you help me out
Thank you!
wow this is awesome thank you
Is a meat tenderizer essentially just baking soda then? 🤔
Absolutely not recommended for ground meat.
Worked great in 2-lbs crumbled Italian sausage I just cooked for multiple recipes. Moist, plump nuggets without the usual juices left in the pot, only a small amount of fat. It does add some saltiness so adjust your added salt. Loving baking soda even more after watching Dan's complete video on the most useful kitchen ingredient. Thanks, Dan!
Does it make the meat salty 🤔 😂
I just tried this for my ground beef tacos and it made the flavor horrible. Definitely use the lesser amount. 1/4 tsp max
Eww, you have to rinse the meat first, otherwise it's going to taste like, well, baking soda. And you'd want to use this on tougher cuts of meats, not ground. See a Chinese recipe blog for better details.
I've tried this using small amounts, and I must be really super sensitive. I couldn't get rid of that soda taste, it was absolutely awful!
🤮
Good looking out, ATK
Dan I am trying this tonight. I am going to make smash burgers on my griddle with ground beef I made at home. Thanks for the tip
That's great 👍🏻
I get good results by using vinegar + water. It helps my ground meat break up much more easily than without.
What about ground turkey/chicken?
Thanks 👍
No thanks. I like to render out all the fat from my meat.
I did this with the ATK chili recipe and I really do not prefer the texture of the meat at all. I went back to browning the meat on high heat without baking soda.
Does this include ground turkey??
Doesn’t this potentially add a bad aftertaste, though 😕
Just put you effing hands inside that ground beef and mix it like a man!!!
So many questions such as what other cuts can this help, how much soda & water if you increase the amount of meat, will this work with pork or poultry too, will it work if adding other ingredients to the meat like in a meatloaf or meatballs, how about to tenderize a roast…?
Does the effect still happen if you add soda solution/mix/then freeze to brown later?