captndan
Quintessential Chatty Farker
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Baking soda used to tenderize a steak. Discussed many moons ago but not conclusive. New comments?
Baking soda used to tenderize a steak. Discussed many moons ago but not conclusive. New comments?
Common in Asian cuisine, especially when stir frying thin sliced beef etc, extremely fast.
Word of caution: do not increase the amount of Bicarb thinking you might get a better effect. It will taint the food making it bitter. Learned that from experience.
Baking soda also aid in changing the PH value of the meat and improves browning. That is why I also use it on chicken skin, lightly dust it on, rub it in, let sit for about 15 minutes, and then apply your rub. I also use mayo as a rub binder, the oils also increase browning and help to insure "Bite Through" skin.
Baking soda can also act as a catalyst in two important food reactions. A tiny pinch of baking soda to vegetables or meats while roasting or sautéing accelerates the rate of sugar caramelization, and supercharges the Maillard reaction, the rate at which the amino acids in proteins react with sugar.
https://www.atlasobscura.com/articles/baking-soda-history
Madman - how “bite through” does the chicken skin become with the baking soda. My great downfall is skin, and if this works, I need to try it.