✅ Quick version (for sautéed meats or small pieces):
Cut the meat into strips or cubes.
Sprinkle ½ teaspoon of baking soda per 500g of meat.
Mix well to cover it all.
Let it rest for 15–20 minutes .
Rinse with cold water.
Dry with kitchen paper.
Ready to cook! (Sauté, bake, or grill.)
🔥 More intense version (for steaks or large cuts):
Make a mixture of:
1 teaspoon of baking soda
2 tablespoons of water
Spread the meat with the mixture.
Leave in the refrigerator for 2 to 4 hours .
Rinse well and dry before cooking.
🍽️Result: meat that cuts itself
Works great with:
Beef tenderloin
Chicken
Pig
Even tougher meats like skirt or chuck
⚠️Important!
Don’t use too much baking soda (the taste may become strange).
Always rinse well before cooking.
You don’t need salt in the marinade! Add it later if you like.
😋In summary
With just a little baking soda, you can transform any inexpensive cut into tender, juicy meat worthy of a five-star restaurant. Try it once and you won’t want to cook meat any other way!
Would you like me to prepare a social media version with a step-by-step video? Or a list of other “secret” tricks for buttery-soft meats.
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