Have you ever bitten into a piece of chicken, steak, or pork that was so tender it practically melted in your mouth?
You might assume it came from expensive cuts or hours of slow cooking.
But there’s a surprisingly simple trick used in both Chinese cuisine and professional kitchens:
👉 Baking soda.
Yes — the same box you use for baking or fridge odor control can also help make tough meats incredibly tender — fast.
It’s not magic.
It’s chemistry.
Let’s explore how baking soda tenderizes meat, which cuts benefit most, and how to use it without ruining flavor or texture.
Because real culinary skill isn’t about secret ingredients.
It’s about understanding how they work — and using them wisely.
🔬 How Baking Soda Tenderizes Meat
Baking soda (sodium bicarbonate) is alkaline — meaning it raises the pH on the surface of the meat.
Here’s what happens when you apply it:
1. Raises surface pH
Creates a more alkaline environment
2. Denatures proteins
Loosens muscle fibers, preventing them from tightening during cooking
3. Retains moisture
Helps meat hold onto water, staying juicy even when cooked quickly
✅ Result: More tender, moist meat — especially helpful for lean, quick-cooked cuts like stir-fries or grilled chicken breasts.
This technique is widely used in Chinese stir-fry recipes, where it’s part of a “velveting” process that keeps meat soft and silky.
✅ Best Meats to Tenderize with Baking Soda
Not all meats need this treatment — but these benefit the most:
Chicken breast
Lean and prone to drying out — baking soda helps retain moisture
Pork chops (thin-cut)
Prevents toughness in high-heat cooking
Flank steak or skirt steak
Makes naturally chewy cuts more tender
Salmon fillets
Keeps delicate fish moist under high heat
Ground meat (for stir-fries)
Improves texture and juiciness
🍳 Ideal for dishes that cook quickly at high heat, like stir-fries, grilling, or sautéing.
🧑🍳 How to Use Baking Soda to Tenderize Meat (Step-by-Step)
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