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Tenderize Beef With Baking Soda
The best part about going out to any restaurant and especially a Chinese one would be because you get to taste the most delicious soft meat. The meat is so soft that it can easily dissolve after just one bite. Well, even you can cook in this same way. You might be guessing how that is possible. Right! Well the answer is simple -- baking soda. |
Most of your recipes would mention about baking soda. It helps in tenderizing any kind of meat be it beefs, pork or turkey. The reason for the meat getting so tender is that, when you add baking soda to it the sodium present in the soda acts as a tenderizing agent. However, do avoid excessive use of it as it also has health effects.
Basically start with the raw meat. Most of you might have added baking soda on cooked beef on the pretext of tenderizing it and might have had to bear the taste of soda too. Firstly decide on the quantity of meat and cut it into pieces depending on the size. Do not cut it into too many small pieces. Secondly take a teaspoon of soda and rub it on all the pieces. Ensure that you mix it with your hands ensuring that all the pieces are covered with it. Now comes the most important part of the whole process. Resting the beef or marinating it for a minimum of twenty minutes. Make sure you cover the plate with a plastic foil and place it either in a refrigerator or just at the kitchen counter. The next step would be washing the beef completely under running water. Drain excess water and dry it. Smell it to make sure that the soda has been washed completely. Once it is dry set the kitchen for your recipe.
Your family will love your cooking even more. After all humans are so lazy, we prefer swallowing rather than chewing. Beef cooked in this way would easily relax your oral system and you can feel every bit. Maybe the next time you eat at a restaurant you would not be shocked with the meat offered after all the secrets has been revealed. Go relish!
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