How does baking soda make meat tender?
Baking soda, also known as sodium bicarbonate, is a commonly used household ingredient that is often employed in baking and cooking due to its leavening and deodorizing properties. However, baking soda can also be utilized to make meat tender. This is because baking soda neutralizes acid in meat, which helps to break down the muscle fibers and connective tissues that contribute to toughness. The process is called chemically tenderizing, and it works by altering the pH level of the meat, making it less acidic and more alkaline. As a result, the meat becomes more pliable and tender, which can be especially useful when preparing tougher cuts of meat that would otherwise be difficult to eat. When using baking soda to tenderize meat, it is recommended to use it sparingly and to rinse the meat thoroughly after marinating it to avoid any unwanted flavors or overly salty tastes.
