Tenderize With Something That You Already Have In Your Pantry!

[@AnnieH-1]

I have a lot of sodium bicarbonate to use as 🐀 poison. This is a great idea as cheap cuts often end up in my dogs dishes.

[@JoeBlows-ow2su]

You mentioned that you wouldn't recommend this method on a thick roast? How come?

[@WalnutPoundCake]

Because the baking soda solution is working on the area that it can touch. It would end up still being tough in the middle. Or if it sat too long, the outside would become mushy. Usually with a tough roast, like a chuck roast, just a longer roasting time will make it fork tender. But, if you do decide to experiment with the baking soda solution and a roast, let me know what you discover! 😁

[@JoeBlows-ow2su]

@@WalnutPoundCake Thank you.

[@boxerblvd3514]

Would this work on pork chops? Thanks 😊

[@WalnutPoundCake]

I've never tried it on pork chops, but I would think so. Probably a thinner pork chop would come out better than a really thick one, if I had to guess.

[@a2ndopynyn]

@@WalnutPoundCake - Butterfly a pork loin, apply this technique, then wrap it around some stuffing and bake. 👍

[@edolinaoconnor4365]

Brine the pork chops in salt for at least 4 hrs, then rinse and marinate for as long you want to.

[@boxerblvd3514]

@@edolinaoconnor4365 thanks 😊