Here's my 2 cents: Baking soda is a great tenderizer, but...Usually, meats can be tenderized with a small amount (~1 tsp) for about 15 minutes, then rinsed off. I would not recommend using baking soda to tenderize meat that is going to be slow cooked. Slow cooking, at low temperatures, is itself a good way to tenderize meat. Adding baking soda or a quick marinate with baking soda (in addition to slow cooking) can be overkill. You want tender meat, not mush.
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Here's my 2 cents: Baking soda is a great tenderizer, but...Usually, meats can be tenderized with a small amount (~1 tsp) for about 15 minutes, then rinsed off. I would not recommend using baking soda to tenderize meat that is going to be slow cooked. Slow cooking, at low temperatures, is itself a good way to tenderize meat. Adding baking soda or a quick marinate with baking soda (in addition to slow cooking) can be overkill. You want tender meat, not mush.