How to make it

  • 1. Slice the meat fairly thin.
  • 2. Marinate for about 30 minutes.
  • 3. Cook or add to a recipe.
  • I wouldn’t add baking soda to any marinade that has vinegar or wine in it. Big time foam. See Photo

Reviews & Comments 2

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  • souponaut 3 years ago
    Was going to add a note about "velveting" but Ladybug beat me to it. Typically, it's done with cornstarch instead of baking soda, although a pinch of soda usually helps. Something about changing the surface from acid to alkaline. Works great with pork, esp in stir fry with fast/high heat. As little as 10 min makes a big difference.
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  • Ladybug_MrsJ 3 years ago
    Hi Elgourmand! Thanks for posting! Since I last spoke with you, I learned in one of my discussion groups that techniques in Chinese cooking for making meat tender are called "velveting." If you do a web search on it (velveting) you will get some more tricks (as well as the one you posted). I personally can't recommend any of them yet though since I personally have yet to try them. I look forward to hearing about any of your experiments!

    I myself marinate the meat in plain baking soda for 30 minutes, and then rinse it off. 1 teaspoon baking soda for 1 pound of meat, 30 minutes marinating after working into meat. Rinse meat 3 times, and pat dry. I learned from experience that too much baking soda leaves a baking-soda taste, and I have heard marinating too long ruins the meat.

    I will have to try adding the baking soda directly to the marinade. Thanks for the insight. :)
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