Keep a box handy for one of our favorite recent culinary discoveries: using baking soda to tenderize meat.
Ahead, well explain how to velvet meat with baking soda for a fast fix.
it’s possible for you to velvet with a mix of egg whites, cornstarch, and oil.
Credit:Jason Donnelly
Before your next stir-fry, sizzlingplatter of fajitas, orskillet dinner, go through this to velvet sliced meat.
For every 12 ounces of meat, use 1 teaspoon of baking soda and 12 cup of water.
In fact, over-soaking can yield mushy meat.
Credit:Jason Donnelly
Salt brines work by denaturing the meat, which causes it to bond to and retain more water.
After roasting, it still weighs about 12 pound morethats all water weight.)
When grilling, use a grill thermometer.
Credit:Jason Donnelly
Rinsing the baking soda off the meat before cooking will prevent this.
