Have you ever wondered how Chinese cuisine presents incredibly tender meat even when using cuts that are normally tough?
The answer lies in a traditional tenderizing method that transforms even the toughest meat into succulent, melt-in-your-mouth treats.
This secret, which Chinese cooks have long maintained, involves using simple, natural ingredients to break down the proteins in beef, making it tender and flavorful. Let’s dive into this cooking technique that could change the way beef is cooked forever.
The secret ingredient: baking soda
Baking soda is the magic ingredient in this Chinese culinary trick. As a kitchen staple, beyond its usual uses, baking soda serves as a fantastic meat tenderizer.
How to tenderize beef with baking soda:
Preparation: Start with the beef of your choice, ideally a harder, leaner cut like the shoulder, leg, or flank. These cuts usually benefit the most from softening them.
Mixing the softener:
For every pound of meat, use about 1 teaspoon of baking soda.
Sprinkle the baking soda over the meat and use your hands or a fork to gently massage it into the meat. Make sure it’s evenly distributed over the entire surface.
Rest time:
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