Wash and Pat Dry
Rinse your meat and pat it completely dry with paper towels. Moisture on the surface can affect how well the baking soda works.
Sprinkle Baking Soda Generously
Use a fork to lightly poke holes in the meat (optional but helpful), then sprinkle a light layer of baking soda over both sides.
Pro Tip: Transfer baking soda to a spice shaker for easier, more even distribution.
Let It Rest
Allow the meat to sit at room temperature for 10–15 minutes. Do not exceed 15 minutes, or the texture may become overly soft or mushy.
Rinse Thoroughly
Before cooking, rinse off the baking soda under cold water. Make sure to remove all traces to avoid a metallic taste.
Pat Dry and Cook
Dry the meat thoroughly with paper towels, then cook as usual — whether grilling, sautéing, baking, or stir-frying.
The result? Noticeably tender, juicy meat — every time.
Why This Method Works Better Than Traditional Marinades
Traditional marinades often rely on acids (like citrus or vinegar) to break down muscle fibers — but they mostly affect the outer layer, leading to uneven texture.
Baking soda, however, changes the meat’s pH level, preventing protein tightening during cooking and keeping the meat moist and tender even over high heat.
This technique is especially popular in Chinese stir-fries, where thin slices of beef or chicken are treated with baking soda before hitting the wok.
How Baking Soda Affects Different Meats
Chicken Breasts: Prevents dryness and improves texture.
Pork Chops: Keeps them juicy and avoids toughness.
Steak (Flank, Skirt): Makes lean cuts more tender and flavorful.
Salmon or White Fish: Helps maintain flaky texture without falling apart.
Ground Meat: Keeps burgers and meatballs moist and tender.
Tips for Best Results
✅ Don’t Overdo the Time: Keep it around 10–15 minutes to avoid over-tenderizing.
✅ Use Cold Water for Rinsing: Removes excess baking soda without shocking the meat.
✅ Pair With a Light Marinade: Adds flavor without compromising texture.
✅ Try It Before Stir-Fries or Grilling: Great for quick-cooking methods.
✅ Avoid Salting Too Early: Salt can draw moisture out; season after rinsing.
Creative Ways to Use This Hack
🍗 Baking Soda Chicken Stir Fry
Marinate chicken strips with baking soda, rinse, then toss in soy sauce and sesame oil before searing.
🥩 Tender Steak Fajitas
Use baking soda to soften flank steak before slicing and cooking with peppers and onions.
🐷 Pork Stir Fry or Lettuce Wraps
Apply the baking soda method to pork strips for a silky bite in Asian-inspired dishes.
🐟 Restaurant-Quality Salmon
Lightly dust salmon fillets with baking soda before rinsing and pan-searing for a delicate crust and buttery interior.
Frequently Asked Questions (FAQs)
Q: Does baking soda really tenderize meat?
A: Yes! It changes the meat’s surface structure, helping it retain moisture and stay tender during cooking.
Q: Is baking soda safe to use on meat?
A: Absolutely — just be sure to rinse it off thoroughly before cooking.
Q: Can I use baking powder instead of baking soda?
A: No — baking powder contains acid and won’t have the same effect.
Q: Should I salt the meat before or after using baking soda?
A: After — salting too early can cause the meat to release moisture and become dry.
Q: Does this work for slow-cooked meats?
A: It can — though it’s less necessary since long cooking already softens the meat.
Final Thoughts
Baking soda is a kitchen staple with superpowers. Once you see the results — especially in quick-cooking methods like stir-fries, grilling, or pan-searing — you’ll wonder how you ever cooked meat without it.
So next time you’re prepping dinner, reach for that box of baking soda and unlock a new level of tenderness and flavor.
Your taste buds — and your guests — will thank you.
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