Discovering the Chinese secret to tenderizing meat: an ancient technique (Page 2 ) | April 30, 2025

Let the meat rest with the baking soda for 15 to 20 minutes. During this time, baking soda works to raise the pH level of the meat, which makes the protein bonds less harsh and more easily undone during cooking.

Rinse:

Rinse the meat thoroughly with cold water to remove all traces of baking soda. This step is critical to ensure that no residual baking soda flavor remains in the meat.

Cooking:

After rinsing, pat the meat dry with paper towels and cook it according to your preferred method. Whether sautéed, grilled, or baked, you’ll notice that the meat is much more tender.

Why it works:
Baking soda is an alkaline compound that tenderizes meat by breaking down proteins. This method is particularly effective for sautéing, as quick cooking times often leave less expensive cuts of meat tough.

Bottom Line:
Using baking soda to tenderize beef is not only effective, but also inexpensive. It allows you to enjoy exquisite tenderness even with inexpensive cuts of meat, making it a perfect strategy for everyday cooking. Try this method the next time you make a beef dish, and prepare to be amazed at the difference: your dishes will turn out incredibly tender, like those found in authentic Chinese cuisine.

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