Have you ever wondered how Chinese cuisine features remarkably tender beef even when using cuts that are typically tough?
The answer lies in a traditional tenderizing method that transforms even the toughest beef into succulent, melt-in-your-mouth delights.
Long held by Chinese cooks, this secret involves using simple, natural ingredients to break down the proteins in beef, making it tender and flavorful. Let’s dive into this culinary technique that might just change the way you cook beef forever.
The Secret Ingredient: Baking Soda
Baking soda (sodium bicarbonate) is the magic ingredient in this Chinese culinary trick. As a common kitchen staple, beyond its usual uses, baking soda serves as a fantastic meat tenderizer.
How to Tenderize Beef with Baking Soda:
Preparation: Start with your choice of beef, ideally a tougher, leaner cut like chuck, round, or flank. These cuts typically benefit most from tenderizing.
Mixing the Tenderizer:
For every pound of meat, use about 1 teaspoon of baking soda.
Sprinkle the baking soda over your beef and use your hands or a fork to gently massage it into the meat. Ensure it’s evenly distributed across the surface.
Resting Time:
Allow the beef to sit with the baking soda on it for 15 to 20 minutes. During this time, the baking soda works to raise the pH level of the meat, making the protein bonds less tough and more easily broken down during cooking.
Rinsing:
