✅ 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.