Baking Soda Meat Tenderizer Americas Test Kitchen
Heres what to do with smaller cuts or slices you might stir fry.
Baking soda meat tenderizer americas test kitchen. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Baking soda is also used a lot on meat and poultry for stir frys. Use baking powder to help crisp poultry skin. To find out if a soak longer than 15 to 20 minutes would do more harm than good we treated 12 ounces each of ground beef sliced chicken breast and sliced pork with baking soda teaspoon for the beef and 1 teaspoon for the sliced meatsfor different lengths of time before cooking them.
Tenderizing meat with a baking soda solution. Dissolve baking soda in water for every 12 ounces of meat use 1 teaspoon of baking soda and cup of water. A rise in ph alters the electrical charges on the beefs proteins. They used it to marinate country style pork ribs for szechuan stir fried pork.
We are the authority on food and cooking with science to back it all up. The solution to searing meat. Its a great technique but its a bit messy and difficult to pull off in the home kitchen. Tenderizing with a baking soda solution is faster than using a saltwater brine.
When cooking meat including recipes like our roasted rack of lamb with roasted red pepper relish see related content weve found that the best way to achieve a rosy pink interior and nicely browned exterior is to roast the meat in a low oven until nearly done and then sear it on a very hot stove. These enzymes papain from papaya and bromelain from pineapple are the active ingredients in bottles of meat tenderizer. Both papaya and pineapple contain enzymes that break down collagenthe connective tissue that makes meat tough. Rinse the meat thoroughly to remove all the baking soda.
Our magazine editors and test cooks explain exactly how and why our recipes work. Ask the test kitchen. Meat only has to sit in a baking soda solution for 15 to 20 minutes but a brine solution can take at least 30 minutes to start working. The test kitchen cooks claim that the alkaline baking soda raises meats ph the meat enzymes become more active and cut its muscle fibers making it more tender and giving it a softer texture.
The baking soda tenderizes the beef by raising its ph. Plus letting the meat sit longer in baking soda will not do any harm whereas over brining meat can make it stringy and mushy. For individual tender steaks like a rib eye stick to a marinade or a commercial meat tenderizer. Toss the beef in a solution of baking soda and water.
Published november 1 2015. Baking soda solution works faster.