The Secret Ingredient for Tender Meat: Baking Soda

A science-backed method using baking soda to tenderize tough cuts of meat like beef, chicken, and pork, transforming them into silky, restaurant-quality results in under 30 minutes.

Equipment

• Bowl
• Spoon

Ingredients

• 1 lb thinly sliced meat (beef, chicken, pork)
• ¾ tsp baking soda (for every 12 oz / 340g of meat)
• 1–2 tbsp water or marinade liquid (soy sauce, rice wine, etc.)
• 1 tsp cornstarch (optional, for stir-fries)
• Splash of oil (optional, for stir-fries)

Instructions

1. Slice the meat thinly against the grain into ¼-inch strips.
2. In a bowl, combine the meat with ¾ tsp baking soda and 1–2 tbsp water or marinade liquid.
3. Toss gently until evenly coated. Optionally add 1 tsp cornstarch and a splash of oil for stir-fries.
4. Let sit at room temperature for 15–20 minutes. Do not exceed 20 minutes.
5. Rinse the meat under cold water to remove excess baking soda and pat dry (optional but recommended).
6. Cook as usual by stir-frying, grilling, or searing.

Notes

Use sparingly to avoid bitter taste or slimy texture. Do not use on already tender cuts like ribeye or tenderloin. Always slice against the grain. Add acidic marinades after the baking soda step to avoid neutralizing the effect. Never use baking powder.