Baking Soda Meat Tenderizer

[facetious]

I saw this in a magazine and gave it a try. I have tryed it on meat and chicken for stews and chili and on some cube steaks. It worked better then the tenderizer then you get at the store. If you Google it you will find alot of stuff about it. Jusy wondering if any one has used it .I had never heard of it before so maybe I'm just late to the party.

[daloper]

I have not heard of this. I will have to give it a try.

[NyFirefighter357]

I've know about this but never tried it, it's the way Chinese restaurants tenderize meat. It's cheap and effective but can taste salty if not rinsed well.
http://naturalhealthezine.com/how-to...h-baking-soda/

[WebMonkey]

I have used it quite a bit on older chickens.

Absolutely works.
Soda and water soak. Rinse and cook.

[swheeler]

I've never tried it but will be trying it this summer on the BBQ

[Smoke4320]

Most interesting for sure .. thanks for posting

[gbrown]

Papain, an enzyme from the papaya, is the most common ingredient in meat tenderizers. It's used in Lawrey's, IIRC. You can buy it on line or a lot of stores have it on the spice aisle. Sprinkle some on meat and use a tenderizer--hammer style or blade style, then let it sit for a while in the fridge. I've never heard of baking soda used this way, but seems it would work like brining. I'll have to give it a try. Here's a blurb from Amazon about Papain.

"Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins down into smaller protein fragments called peptides and amino acids. This is why papain is a popular ingredient in meat tenderizer. You can get papain from eating raw papaya."

[mzlldr]

Hi there . We ( wife and I ) cook a stir-fry at least once a week , beef chicken or prawns( shrimp ) . We tenderise the beef ( approx. 12ozs or so of skirt steak or rump steak ) using a marinade of :
1 rounded teaspoon of cornflour ( corn starch )
1/2 to 3/4 teaspoon of bicarbonate of soda ---- NOT baking soda
1 tablespoon of chinese cooking wine
1 tablespoon of soy sauce

Slice meat approx. 1/16 to 1/8 inch thickness , combine thoroughly with above ingredients , add 1 tablespoon of tap water , stir to combine , then add 1 teaspoon of sesame oil , and stir through the meat . l let stand in fridge for 1 to 3 hours , then start cooking

We often refer to a New York based Asian cooking site called the Omnivores Cookbook for recipes and hints , as well as half a dozen or so local websites . As with most suggestions , or hints , be prepared to make adjustments to suit your dietary or taste requirements I would seriously recommend that you use the internet to locate Asian recipes , or any recipes / methods , for that matter . Good Luck .
Mzzldr

[JoeG52]

1/2 to 3/4 teaspoon of bicarbonate of soda ---- NOT baking soda

Bicarbonate of soda and baking soda are the same thing. Baking powder is different.

[Hickory]

Deleted

[NyFirefighter357]

I used baking soda on a $17 London broil I paid $6 for on Sunday. I though it left a slight taste of baking soda. I let it sit for 3hrs covered all around. Rinsed well and seasoned with pepper, garlic powder & onion powder. One of my daughters loved it, the other said it was OK. I thought it was OK but I'm not in love with it!

[abunaitoo]

I have to try this.
Got some game birds in the freezer.

[Dieter]

That’s a new one to me, very cool! Thanks for sharing.

[facetious]

I tryed it again today. I cut up some boneless chicken thighs and soaked in soda and water. I used them to make a pot of green chili. After soaking about 20 min. I drained and rinsed well and browned in flower and added the rest of the stuff and cooked till finished. The chicken came out super tender almost melt in your mouth.

I wonder if it may help cut some of the acid from the canned chili's and tomatos.

[T-Bird]

It absolutely DOES cut the acidity in canned tomato product dishes, I use it all the time. Makes a huge difference. Doesn't take much, 1/2 tsp or so per 28 oz can tomato sauce etc. It will foam up , just stir it down.

[T-Bird]

The article in post #3 said rub the soda in, then rinse it off. Are y'all mixing it with water and soaking the meat in it? If so, how much, how long, etc?

[40-82 hiker]

It absolutely DOES cut the acidity in canned tomato product dishes, I use it all the time. Makes a huge difference. Doesn't take much, 1/2 tsp or so per 28 oz can tomato sauce etc. It will foam up , just stir it down.

^^^^^^ I agree! Cutting the acidity of the tomato canned sauce/tomatoes really changes the taste of the dish for the better to a great extent. A huge difference, IMHO.

[T-Bird]

I can tomatos in the summer and all the recipes call for added citric acid for safety if you water bath can. Well, this acid needs to be neutralized in any dish they are invited into when you open them to restore the flavor. I'm sure it's the same for commercial canned.

[MaryB]

citric acid or lemon juice... or I use my PH tester on the packed jar to decide. Brewing beer i have some handy tools!

[NyFirefighter357]

The article in post #3 said rub the soda in, then rinse it off. Are y'all mixing it with water and soaking the meat in it? If so, how much, how long, etc?

"Flour" it with the baking soda. Rinse very well!