Some cuts of steak are so tender they practically melt in your mouth while others are so tough that chewing them becomes a jaw workout. To level the playing field so that every cut of beef has a chance to shine chefs have developed a variety of methods to tenderize meat. One of the quickest and easiest solutions by far is baking soda. Not only does it work in minutes but it’s also a common ingredient in most home kitchens.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Elias Family Kitchen | 2023-08-12 16:00:25 |  612,182 Views |
DON'T Put Baking Soda in Beef Marinade – The RIGHT Way to Tenderize Beef with Baking Soda
To tenderize steak with fresh baking soda you can use either a wet or dry technique. For the wet method start by mixing baking soda with water. For every 12 ounces of meat you will need one teaspoon of baking soda and ½ cup of water. Once everything is mixed pour this solution over your steak in a glass bowl and mix it until all of the meat is covered with the solution. Then let it soak for 15 to 30 minutes. For the dry technique simply sprinkle the baking soda over the surface of the steak and rub it in. Place it in an airtight container and place it in the refrigerator to let it sit for at least three hours or overnight.
Whichever method you use you’ll want to thoroughly rinse your steak before patting it dry seasoning it and cooking it as usual. While the results will be magical this simple yet incredibly useful hack for more tender steak is no illusion—and the chemistry behind how it works is fascinating.
Baking soda the fine white powder also known as sodium bicarbonate is more popular among bakers because it’s often used as a leavening agent in baked goods. So how does it work to tenderize steak and other meats? The science lies in how this natural chemical alters the protein structures in meat.
