How To Tenderize Beef With Baking Soda
How To Tenderize Beef With Baking Soda
March 30, 2010
Ads by Google Canadian Shiatsu Society www.shiatsupractor.org
Professional Shiatsu Association 2000houres standard for Shiatsuprac
The Perfect Golf Swing? PerfectConnectionGolfSwing.com
Rebel PGA Instructor Claims He Can Add 20-30 Yards to Anyone's Swing! email Have you ever noticed that when you eat at a Chinese restaurant, the meat is always so soft and tender? It seems like your knife just slides through it without any effort at all. A lot of Chinese recipes recommend tenderizing beef and other meat with Baking Soda. Salt can help tenderize meat, and since baking soda is made mostly from sodium, it makes sense that it can be used as a meat tenderizer. If you’ve got a particularly tough cut of meat or beef, and you’re looking to make it more tender, but don’t want it to turn out as dry as a bone, try baking soda. Here’s how to tenderize beef with baking soda.
This method is for raw beef.
If you use this method on precooked beef, it will leave the meat with a baking soda taste. It’s most effective on small cuts of beef that you use in stir-fry dishes or stews. You may want to slice the beef into the desired size before tenderizing. After the meat has been tenderized, it may just fall apart as you’re cutting it later. First, take your beef and determine how much you have. You want to use one teaspoon of baking soda per pound. It doesn’t matter if it’s an exact teaspoon, just make a rough estimate. It will all be washed off in the end. Once you determine how much beef you have, use the correct amount of baking soda to sprinkle over the meat. Use your fingers to work it into the beef, making sure you cover the entire piece.
Next, you’ll want to let the beef sit for a while.
Ads by Google Light teeth whitening www.Bleachbright.com
Open a light teeth whitening business. call 1-866-700-3772
You want to let it marinate in the baking soda for 15 to 20 minutes. You can put the tenderized beef in a bowl, cover it
March 30, 2010
Ads by Google Canadian Shiatsu Society www.shiatsupractor.org
Professional Shiatsu Association 2000houres standard for Shiatsuprac
The Perfect Golf Swing? PerfectConnectionGolfSwing.com
Rebel PGA Instructor Claims He Can Add 20-30 Yards to Anyone's Swing! email Have you ever noticed that when you eat at a Chinese restaurant, the meat is always so soft and tender? It seems like your knife just slides through it without any effort at all. A lot of Chinese recipes recommend tenderizing beef and other meat with Baking Soda. Salt can help tenderize meat, and since baking soda is made mostly from sodium, it makes sense that it can be used as a meat tenderizer. If you’ve got a particularly tough cut of meat or beef, and you’re looking to make it more tender, but don’t want it to turn out as dry as a bone, try baking soda. Here’s how to tenderize beef with baking soda.
This method is for raw beef.
If you use this method on precooked beef, it will leave the meat with a baking soda taste. It’s most effective on small cuts of beef that you use in stir-fry dishes or stews. You may want to slice the beef into the desired size before tenderizing. After the meat has been tenderized, it may just fall apart as you’re cutting it later. First, take your beef and determine how much you have. You want to use one teaspoon of baking soda per pound. It doesn’t matter if it’s an exact teaspoon, just make a rough estimate. It will all be washed off in the end. Once you determine how much beef you have, use the correct amount of baking soda to sprinkle over the meat. Use your fingers to work it into the beef, making sure you cover the entire piece.
Next, you’ll want to let the beef sit for a while.
Ads by Google Light teeth whitening www.Bleachbright.com
Open a light teeth whitening business. call 1-866-700-3772
You want to let it marinate in the baking soda for 15 to 20 minutes. You can put the tenderized beef in a bowl, cover it