I've been using a small amount of baking soda in my non-acidic rubs and marinades for a bit - cheap browning and some tenderizing. Usually neutralized with vinegar, citrus or tomato in whatever sauce or a second or third step to the tenderizing depending on what shit cut of service animal I'm using. Apparently it's a thing.Why did nobody tell me it's a thing?
grow up dipshit
>>22148239Roll around in this pile of salt, sugar, and baking soda for a bit, will you?
>>22148242say please
>>22148245I offer you the greatest time a human being can have this side of a harem in heaven, and you ask me to beg?More for me.
>>22148227This is me but mescaline
>>22148227It's definitely a thing for meat in stir fry. It's how restaurant chicken and pork in stir fry has that more rubbery texture.
>>22148247Oh idk, I can think of some fun things that don't involve baking soda.
>>22148283Because you're a cop.Give us a doughnut recipe, officer.
>>22148227I put a pinch of baking soda into my coffee grounds. It lowers the acidity and makes it smoother
>>22148313I give my beans a 15 min soak in some baking soda water before I roast them, partially for the same reason, partially because free browning with less char.
>>22148227Could you rephrase? I don't understand at what point you're "neutralizing" the baking soda, or what you mean by second or third steps when tenderizing. Doesn't it neutralize itself by performing the chemical reaction that tenderizes the meat?
>>22148844>neutralizingadding an acidic component, in a marinade or braising liquid, which turns the basic sodium bicarbonate to a salty and slightly sour sodium acetate or sodium citrate.>Second/Third step tenderizingI have access to mutton, venison and moose - I enjoy all three, but everything but the loin needs to be beaten to death and stewed back to life to be edible.>Doesn't it neutralize itselfI'm sure if you left it long enough it would. When I put lemon or vinegar in the bag after 15 mins or so, it definitely foams up.
This is just another fad that will be around for only a couple years before everyone moves on.A little baking soda helps brown meat, you can see a visible difference but it's not really worth it and adding even more only ruins the meat.Everyone who has actually tried it does it a few times and then stops.I tried it once and won't do it again.
baking soda certainly works for tenderizing meat. it's called velveting. other than that it seems like a bit of a meme
>>22148239fuck off moron
>>22148959Pretty sure Asian places are always going to do this to their meat. Pretty sure I'm regularly going to do this to meat I want to brown but not risk scorching (Skin on chicken tits? Yes ma'am!), and I'll probably always snag my robusta green and give it a baking soda soak and damp roast before mixing 50/50 with dry roasted full-city/medium-well arabica
