Baking Soda Meat Tenderizer

Simply soaking the meat in a solution of water and baking soda and increases the pH on the meat. That makes it more difficult for the proteins to bond greatly, that keeps it’s moist and tender when it’s cooked. There are different meat recipes that take typically the preparation time of 15- to 20-minutes, but what if your dinner preparation takes double time then the required? Well, no one wants to late their dinner. So here have a look at the short experiment and the method of tenderizing the meat in baking soda solution.

How to Tenderize Meat in Baking Soda?

If you are planning to soak the meat longer than 20 to 25 minutes, it will more harm it than good. Here an experiment was done as we treated 12 ounces each sliced chicken breast, ground beef, and sliced pork with baking soda.  We used 1 teaspoon of baking soda for sliced meat and the ¼ teaspoon for the beef.  It was surprising to find that meat samples that were soaked for 45 minutes were the same as the meat treated for only 15 minutes.

The basic reason behind the fact is that the acid/base reaction quickly happens and does not take much time for it. In fact, when we weighed the meat samples were checked, it is found that meat sample treated for 45 minutes, the weight ground beef before and after cooking, retained a mere 4 percent more moisture when cooked as compared to the meat slices that were treated for only 15 minutes.

So the conclusion is that it is enough to soak the meat for f15 minutes in the baking soda solution. There will be the same results, no matters that you have soaked the meat for 15 minutes or for the next 40 minutes. But don’t get worried, if there is a little bit increase in the preparation of the dinner. It will be done soon and you will definitely enjoy a healthy, delicious meal every time.