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Step 1
Prepare the meat.
This tenderizer is most effective with smaller cuts of meat, of course. Use it to tenderize meats sliced for stir-fry or stews or carnitas ahead of time, or on a chop or steak. If you're making shrimp, peel and devein the shrimp as usual.
(Note, this is a treatment for raw meats only. Pre-cooked meats will only take on a soda flavor and not be tenderized at all.) -
Step 2
Sprinkle on baking soda tenderizer.
Use about a teaspoon for a pound or so of meat. It doesn't have to be exact, because you will rinse it off later. Work the baking soda into the meat a little with your hands. -
Step 3
Leave to marinate for 15-20 minutes.
Some people recommend using less soda and leaving it over night, however, if you marinate for too long, you may end up with a soda taste to your food. -
Step 4
Rinse thoroughly.
You want to get all the baking soda off the surface of the meat. It's a tenderizer, not a condiment. Squeeze or wipe the excess water off the meat. Pat the meats dry with paper towels. (Or a clean cloth, if you prefer, but remember that these will have to be properly washed.) -
Step 5
Continue with your recipe.
If your recipe calls for the meat to be marinated in spices or sauce, you start with that step now. For instance, many stir-fry recipes will call for the meat to be coated in corn-starch (which will not only soak up the extra moisture, but also give the meat a more velvety texture) and soy sauce.
Cook as usual, and enjoy a tender, moist meat.
Comments
Dawnella66 said
on 10/25/2009 wow, this is a unique approach to meat tenderizing, but I'd love to try it. Thank you for sharing how to tenderize meat with baking soda. *****