Baking Soda: to Tenderize Meat

How to use baking soda to tenderize meat. [Subtitles]
It can be difficult to find a tasty yet soft cut of meat which will melt in your mouth. The good news is that with this simple baking soda hack, you can tenderize beef, pork, chicken and other meats very easily and cheaply at home. Not only this, but it will add flavour and depth to every dish.
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[@Apollo_Blaze]

I have read that you use like 1/2 teaspoon baking soda to a pint of water per pound of meat and leave it only 15 minutes in that marinade....then rinse the meat and pat it dry....Not 4 hours...and you must rinse off the meat afterwards.

[@drastic209562]

4 hours for the dry method. 15 min is with water I’m guessing.

[@TrishCanyon8]

THIS REALLY WORKS! THANKS. I can definitely tell where I missed a couple of spots on the edges of the meat. So be aware of that.

[@aceventura8527]

I find soaking it in warm after, helps especially game meat. Each to their taste.

[@canaan_perry]

Works great -- don't exceed 1/2 teaspoon per 1kg of meat. Works great in Chinese food as the other seasonings obscure the taste.

[@MsB.PauseT.V.]

Great hack for stir fry recipe. Just make sure the meat is rinsed throughly, then check by bringing unseason meat to a boil. When broth is clear of foam add seasonings. I found that A1 steak sauce brings out the classic steak taste along with garlic & onions. Plus topping over a baked potato is heaven. ♡ (No need to add table salt if using A1. )

[@harryasstruman3101]

I had a really mean dog that would try and bite everyone. I sprinkled some baking soda on him while he was sleeping 1 night. The next morning he was gentle as a lamb

[@terrim.602]

😂😂😂😂

[@MsBiz888]

The chinese chef that I watched said to marinade any meat it in baking soda only for 10-15 minutes NOT 4 hours. That will destroy the flavor of the meat.

[@JL-yq9xn]

@@itzdermott depends where you get it, go to chinatown to get the best chinese food, not those takeout places

[@jincjin8700]

Chinese restaurants use baking soda mainly on beef dishes, and reason why they use it is to disguise cheap cuts, am not complaining because it does taste better. Chefs are aware though to use baking soda sparingly or it will taste to soft like biting through jelly.

[@Apollo_Blaze]

I agree, I have read that it only takes 15 minutes in a weak baking soda marinade to make the meat tender.

[@fiorahaynesmack]

I agree 4 hrs is to long ..15 minutes is good.

[@michaeltoddgeorgia7950]

I was taught this also

[@MariaPerez-hl4js]

Marinade the meat in pineaple juice for 2 hours, then rinse well and season it.

[@yh2059376]

I also wish you great health, wealth, happiness, & love 😌

[@realdealtruthseeker975]

It definitely works

[@philop2843]

Thank you very much. God bless

[@Suchapill]

Awesome. Thank you!

[@dineshyadagudde9207]

what is the mesar meant baking soda

[@DavidCooper-dm9cz]

And I thought all that baking soda was good for was making crack..

[@lyndiaj6038]

😂

[@samantha7142]

OMGGG 🤣🤣🤣

[@starseyes2696]

🤣😂🤣🤣🤣

[@everivera8766]

Yeap! 🤭

[@kuriouslya122]

I’m dead 😂

[@e39hacks51]

Where can i find a banking soda tree?

[@powerhouse1462]

When we cook white beans without washing baking soda in it what should we do .. Becoz my meal is. Destroy after this

[@rehana4864]

YOUR ACCENT IS SUPER

[@IamBrendaMarie]

Thank you

[@jasbirsingh1298]

Very usefull information sir thanks

[@Tashay-vh8jw]

Dammit. I didn't rinse the baking soda off, before seasoning the beef! Thank u for this video. I should have watched BEFORE!😅

[@lightageii6372]

hey , how can i use baking soda for 50lb beef thin sliced ?

[@petefernandes2564]

Thank you so much man

[@jimmyarmoogum2075]

how to use sodium bicarbonate in lamb

[@johnmartinez8799]

I use a Sprite or coca-cola with a little banking soda for heartburn.

[@arthurgomez2940]

Better way to tenderize any meat. Take a small green papaya. Take off the skin and seeds.Cut into small pieces and grind it to a paste. Apply on the meat and rest the meat for 1 to 2 hrs. The meat will become at once soft. (2) Ajinomoto can allso be used to tenderize meat. Chinese cuisines use Ajinomoto. Wash ff the Ajintmoto before cooking. Do not use ajinomoto on a regular basis as it can cause bone cancer.

[@frankienorbertsteiner8167]

sulfuric acid works also

[@blairdalziel1447]

it worked well..but i found the meat to be quite salty to eat

[@Allenmassageguy]

I assume this works well on chicken gizzards?

[@tinacreekmore6959]

What kind of beef are you using?

[@popoko1987]

After that should we rinse the baking soda? or directly cook does not matter?

[@michb8460]

You must rinse it! Do not leave baking soda on meat for more than 15 minutes.

[@fiorahaynesmack]

Rinse Well

[@leahd1434]

Thanx 👍

[@entidade1000]

the turn a text into a video trick, never fails huh

[@RyanTaylorNaturalRemedies]

Well I wrote the text before I recorded the video 😁👍

[@Barneyrubble241]

I'm going to try this to see if I can pre-tenderize some meat I"m using for beef jerky. (tenderized Jerky=Oxymoron?? Maybe, I don't know. LOL) I'm going to try it. I'll cut the meat and do this step first before putting it in the jerky marinade. Maybe it will help. Of course I'll cut the meet across the grain as well & I won't boil it. LOL. We'll see.

[@RyanTaylorNaturalRemedies]

Interesting experiment! Let us know how it goes 😁

[@kathyrussell2604]

Tried this. Left meat virtually flavorless. Would not get a good brown on outside

[@dbz739921]

Why would you ever need to tenderize meat with great marbling?

[@Alien-Porridge]

You're obviously meant to do it with meat like chuck not Wagyu.

[@chavacanoyosaicus10]

I tried it before put baking soda.. I damaged it 😄😄😄😄.. It became soda and bitter taste

[@wes7706]

restaurants often just buy a really cheap cut of beef, soak it in baking soda but it destroys flavour so they add a heck ton of salt and msg, usually the beef will be like a rubbery texture, not tough, still a bit soft but just rubbery and often very tasteless.

[@MsB.PauseT.V.]

Exactly 💯 I tried it on a cheap cut of roast and after allowing it to soak for a hour then rinsing four times throughly, I brought the meat to a boil to see if water foamed up from the soda. Once the broth was free of foam I added some A1 sauce to season the meat along with fresh garlic and onions. The meat was very tender almost to tender. Great texture for stir fry recipes. I

[@jeriroseagangaya9348]

But beef 🥩 steak cannot wash isn’t it 😅😅😅😅

[@viennacalling85]

I tried this. This spoiled the meat. The whole steak was tasting like soda and became bitter

[@RyanTaylorNaturalRemedies]

You may have either used too much baking soda or marinated it too long 😀

[@wes7706]

baking soda soaking just tenders the meat but it destroys taste completely, usually restaurants just do this and add a ton of msg and salt to try and recover the flavour, its really best to just buy a fattier piece of beef or use a meat mallet.

[@viennacalling85]

@@wes7706 you nailed it. Thank you.

[@RyanTaylorNaturalRemedies]

I agree, using a mallet works great on a good cut, but the baking soda method or salting works on tougher cheaper cuts.

[@ricklehtonen7523]

Just use a SMALL amount of soda, and ZERO salt. He said “lightly coat”. Which your average person would take to mean “lightly coat”. You DONT want to see the soda on the meat. For a pound, or half a kilo, of thin sliced beef, do not use more than 3/8’s teaspoon baking soda. And let it sit for no more than 30 minutes. I do this with a nice cheap beefy tasting cut. Like chuck or round.

[@pamfuller7444]

N

[@Othermails08]

Don’t use baking soda unless you want to throw it away! Nasty stuff! My steak turned out bitter and weird taste!

[@oswaldowy]

You need to rinse it haha

[@freshevans]

Just use a lil baking soda and let sit for like 15 mins then take the steak out and rinse thoroughly

[@johnfenton9455]

@@freshevans 99

[@cagataydoluner8893]

.

[@nondisclosure2848]

Tried baking soda for the first time today. Tasted like sh*t. Id rather chew and taste good

[@moses777exodus]

🌟😄 Thanks for sharing. Wishing you a Happy New Year Lord-Jesus-Christ dot 😄🌟

[@isikeliukauka3971]

A big no no😒😔😁

[@El-Dub]

Nope! Baking soda (bi-carb of soda) is Terrible for tenderizing meat. Awful, foul flavor. Ruined a chuck eye when I tried the advice put forth here.

[@TheSteveo2626]

Cold you talk any slower?

[@RyanTaylorNaturalRemedies]

If you ask really nicely

[@MadMaxx63]

This is complete and udder, lol, BS. The salt is doing the work to tenderize... the baking soda is doing nothing. You use acidity to tenderize meat, not alkalinity! Baking soda is supposed to “help” stop the protein strands from tightening up... but that’s accomplished by slower cooking. Try searing the outside and then set your cooking temp to the doneness you want, measure internal temp and remove when it reaches that temp. And don’t believe the tale of letting it sit for 10 minutes to redistribute fluids.

[@robbyd2281]

Do you do much cooking. The resting of the meat is a must. So much juicier to say the least