How to use baking soda to make your meat more tender

[dadsr4]

It's always nice to find a way to afford more meat.
"Here’s what to do with a large piece of meat you might grill or pan-sear.
① Rub the meat with baking soda.
② Let it rest in the refrigerator for 3 to 5 hours.
③ Rinse the meat thoroughly to remove all the baking soda.
④ Cook as desired, then bite into a seriously tender piece of meat."
http://www.tastingtable.com/cook/na...e=TT&utm_campaign=Daily&utm_content=Editorial

 

[pjtexas1]

anyone willing to try this with a brisket???

 

[Jason TQ]

anyone willing to try this with a brisket???

Hell ya. I love messing around with things that can either go completely wrong or there is no noticeable difference :becky:

I'll do it if I remember.

 

[Big Andy]

I wonder if this would penetrate very far in a thick cut or just make the outside really soft? I don't think I would want to spend a lot of money to find out.

 

[northeast bbqer]

Yes I read that article in Cooks Illustrated and tried it with stir fry beef and it works. Juice stays in the meat, keeping it very tender and moist.

 

[mjl]

Have tried it on ribs with no noticeable change. Google "silking" or "velveting", tons of info out there.