I’ve had people ask me how I get some of the meats I cook so tender.
i.e. Chicken Breast , Pork Chops, Steaks, Salmon… just about anything. BEST way ever is..
BAKING SODA!!!! (maybe some know this already) if you don’t you’re missing out.
Once you’ve washed your meat , lightly sprinkle baking soda on both sides. (I either poke the box with a fork to shake or transfer to a shaker to make easier)
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Wish I knew about this earlier
Why does my whole body hurt and I feel tired?
