Oriental Trick to Soften the Toughest Meat. I don’t cook meat any other way

Have you ever come across a piece of meat that, instead of being tender and juicy, is hard and difficult to chew? We’ve all been there, and the good news is that there’s a foolproof trick to transform any cut into a smooth, succulent treat.

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The secret is in an ingredient that you probably already have in your pantry: baking soda. This oriental trick, used in Asian cuisine for years, is not only easy to apply, but also noticeably improves the texture of the meat, making it more tender and tasty.

Trick 1 for tenderizing a large cut of meat
For each kilo of meat, 10 grams of baking soda should be added. If you don’t have a scale, one teaspoon is equivalent to 6 grams.
Distribute over the entire surface of the meat and place in a plastic or glass container.
Cover and let sit in the refrigerator for 3 to 12 hours or overnight.
Wash the meat to remove the baking soda flavor and pat dry with a piece of kitchen paper.
The piece of meat will be ready to cook as you prefer.

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