Idea/method has apparently been around for years but just learned of it today. Guessing it might work with any ground meat.
Baking Soda Makes Browned Ground Beef Extra Tasty
Baking Soda Makes Browned Ground Beef Extra Tasty
The article's take, not mine since I've never tried putting baking soda in ground meat.If by extra tasty you mean that metallic taste, then sure.
Jokes aside, i use a very tiny bit to tenderize thinly sliced beef for stir fry's, but it definitely doesnt improve taste, lol.
Not going there. Perfectly fine with my favorite sea salt.I've used it on pork belly skin.
Let us know if you give it a try Erik! :grin:
Not going there. Perfectly fine with my favorite sea salt.
Beside saltiness, what does it add to the skin?
Did that and the first thing that came up was cornstarch.Never tried it with ground meat, but baking soda is what Chinese restaurants use to tenderize thin cut chicken & beef. Google velveting meat.
Did that and the first thing that came up was cornstarch.
Thanks, Boob.
Baking soda will lower the pH of food which promotes browning (carmelization of meat sugars aka the myard reaction). It is a pretty common trick used in modernist cuisine.
Never tried it with ground meat, but baking soda is what Chinese restaurants use to tenderize thin cut chicken & beef. Google velveting meat.
Baking soda will raise the pH of food. :wink: