📌 Great for busy weeknights when you want restaurant-style results at home.
❌ Common Mistakes to Avoid
❌ Using too much baking soda
Stick to ¾ tsp per pound — more isn’t better
❌ Skipping the rinse
Leaves bitter, soapy taste
❌ Leaving it on too long
Can make meat mushy or overly soft
❌ Using on already tender cuts (like filet mignon)
Unnecessary — may degrade texture
🚫 Not recommended for slow-cooked meats (e.g., pot roast), where natural collagen breakdown does the job.
❓ FAQs
❓ Is baking soda safe for meat?
Yes — when used correctly and rinsed off. The small amount used breaks down during cooking and poses no health risk.
❓ Can I use baking powder instead?
No — baking powder contains acid and won’t raise pH effectively. Use baking soda only.
❓ Does it change the flavor?
Only if not rinsed well. Properly rinsed meat tastes normal — just juicier and more tender.
❓ Can I combine it with a marinade?
Yes! But apply baking soda first, then rinse and marinate — don’t mix them directly.
Final Thoughts
You don’t need fancy equipment or expensive cuts to cook tender, juicy meat.
Sometimes, the best tool in your kitchen isn’t a knife or thermometer —
it’s a $2 box of baking soda.
Used wisely, it transforms ordinary meals into something extraordinary — with less effort and better results.
So next time you’re prepping chicken or steak…
give it a sprinkle.
Wait 15 minutes.
Rinse.
Cook.
And take one bite —
you’ll taste the difference.
Because real flavor doesn’t come from secrets.
It comes from knowing the science behind the sizzle.
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