How to Tenderize Meat with Baking Soda

Instructions

1. Prepare the meat.
   
   This tenderizer is most effective with smaller cuts of meat, of course. Use it to tenderize meats sliced for stir-fry or stews or carnitas ahead of time, or on a chop or steak. If you're making shrimp, peel and devein the shrimp as usual.
   
   (Note, this is a treatment for raw meats only. Pre-cooked meats will only take on a soda flavor and not be tenderized at all.)
   
   
2. Sprinkle on baking soda tenderizer.
   
   Use about a teaspoon for a pound or so of meat. It doesn't have to be exact, because you will rinse it off later. Work the baking soda into the meat a little with your hands.
   
   
3. Leave to marinate for 15-20 minutes.
   
   Some people recommend using less soda and leaving it over night, however, if you marinate for too long, you may end up with a soda taste to your food.
   
   
4. Rinse thoroughly.
   
   You want to get all the baking soda off the surface of the meat. It's a tenderizer, not a condiment. Squeeze or wipe the excess water off the meat. Pat the meats dry with paper towels. (Or a clean cloth, if you prefer, but remember that these will have to be properly washed.)
   
   
5. Continue with your recipe.
   
   If your recipe calls for the meat to be marinated in spices or sauce, you start with that step now. For instance, many stir-fry recipes will call for the meat to be coated in corn-starch (which will not only soak up the extra moisture, but also give the meat a more velvety texture) and soy sauce.
   
   Cook as usual, and enjoy a tender, moist meat.

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