How do you tenderize meat with baking soda?
11/24/25 4:49pm
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To tenderize meat with baking soda, use thinner cuts of meat that are about 1/2 inch (1.3 cm) thick for the best results. Mix about 1 teaspoon (5 g) of baking soda with 1/2 cup (118 mL) of water for every 12 oz (340 g) of meat. Let the meat soak in the mixture at room temperature for at least 15 minutes, and then rinse it off and pat it dry. After that, season and cook the meat.
Tenderizing with baking soda is also known as "velveting" the meat, and it's a common technique in Chinese dishes such as Mongolian Beef and stir fry. Baking soda also works as a good tenderizer for ground beef patties to make them extra juicy.
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Tenderizing with baking soda is also known as "velveting" the meat, and it's a common technique in Chinese dishes such as Mongolian Beef and stir fry. Baking soda also works as a good tenderizer for ground beef patties to make them extra juicy.
When tenderizing meat with baking soda, you can use it on pretty much any type of meat. You’ll want to use a quarter of a teaspoon of baking soda per pound of meat. And I typically let it sit for 2 hours, but really, 15-30 minutes is all you need.
What the baking soda is doing is making the alkaline level of the meat higher and increasing the pH level. With higher alkaline levels, the pores in the meat are going to contract and better contain its moisture. When cooking meat at a high heat, every bit of moisture and flavor is going to be locked in, while the outside gets a nice, crusty sear. The longer you let the baking soda sit on the meat, the deeper it will penetrate and the more it’ll retain the moisture and other flavors.
This really is best for high-heat applications, and doesn’t make as much sense to do when grilling or using a high-quality cut of meat. One thing to note is that you may have a metallic taste from the baking soda if you leave it on longer than 30 minutes or if you don’t wash the baking soda solution off the meat well. This may be desirable based on the dish you’re making, but often you won’t want that change in flavor. If you want to prevent a metallic taste, you should make sure to rinse the meat thoroughly with water and then pat it so it’s extremely dry. Again, with cooking meat on high heat, you want it to be very dry so it gets a nice sear on it.
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What the baking soda is doing is making the alkaline level of the meat higher and increasing the pH level. With higher alkaline levels, the pores in the meat are going to contract and better contain its moisture. When cooking meat at a high heat, every bit of moisture and flavor is going to be locked in, while the outside gets a nice, crusty sear. The longer you let the baking soda sit on the meat, the deeper it will penetrate and the more it’ll retain the moisture and other flavors.
This really is best for high-heat applications, and doesn’t make as much sense to do when grilling or using a high-quality cut of meat. One thing to note is that you may have a metallic taste from the baking soda if you leave it on longer than 30 minutes or if you don’t wash the baking soda solution off the meat well. This may be desirable based on the dish you’re making, but often you won’t want that change in flavor. If you want to prevent a metallic taste, you should make sure to rinse the meat thoroughly with water and then pat it so it’s extremely dry. Again, with cooking meat on high heat, you want it to be very dry so it gets a nice sear on it.
Baking soda works really well for tenderizing! Just toss the meat with a light coating (about ½ tsp per pound), let it rest for 15–20 minutes, then rinse it off and pat dry before cooking. It helps raise the meat’s pH so the fibers stay soft and juicy. Super quick and great for stir-fries!
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How to tenderize meat with baking soda:
1. Use thin cuts of meat (~½ inch thick).
2. Mix 1 tsp baking soda + ½ cup water for every 12 oz (340 g) of meat.
3. Soak the meat in the mixture at room temperature for 15+ minutes.
4. Rinse and pat dry, then season and cook.
This method, called velveting, makes meat tender and juicy, commonly used in stir-fries and ground beef.
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1. Use thin cuts of meat (~½ inch thick).
2. Mix 1 tsp baking soda + ½ cup water for every 12 oz (340 g) of meat.
3. Soak the meat in the mixture at room temperature for 15+ minutes.
4. Rinse and pat dry, then season and cook.
This method, called velveting, makes meat tender and juicy, commonly used in stir-fries and ground beef.
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