🥩Tenderizing beef with baking soda is a technique to achieve restaurant-quality results at home.
🧪Baking soda helps break down the meat's proteins, resulting in a more tender texture.
💦Rinsing the beef thoroughly after tenderizing removes any residual baking soda taste.
🧂Do not add baking soda to the marinade; it's best to tenderize the beef separately.
👨🍳After tenderizing, the beef can be used in various stir-fry recipes for delicious and tender slices.
Can I use baking powder instead of baking soda?
—No, baking powder cannot be used as a substitute for baking soda in this tenderizing method.
How long can I store the tenderized beef in the fridge?
—You can store the tenderized beef in the fridge for up to two days before using it in your recipe.
Can I tenderize other types of meat using this method?
—The baking soda tenderizing method works best for beef cuts, but you can experiment with other meats.
Why is it important to rinse off the baking soda?
—Rinsing off the baking soda removes any residual taste and prevents a metallic aftertaste in the beef.
Can I slice the beef thinner than a quarter inch?
—It is best to slice the beef into a quarter-inch thickness to prevent the meat from falling apart when cooked.
00:00Introduction and overview of the tenderizing method using baking soda.
00:33Preparation of the beef by cutting it into the appropriate thickness.
01:10Mixing the baking soda with water to create a tenderizing solution.
01:30Adding the tenderizing solution to the beef and ensuring even distribution.
02:16Waiting for the beef to absorb the tenderizing solution for 30 minutes.
02:51Rinsing the beef in cold water to remove the baking soda and metallic aftertaste.
03:26Drying the beef to remove excess moisture before using it in any recipe.
04:01Additional tips and suggestions for using the tenderized beef in various recipes.
