Let’s talk about the universal struggle of cooking meat:
You want it tender .
You want it juicy .
You want it to melt in your mouth .
But too often, what you get is:
Dry chicken breast
Chewy pork chops
Tough steak
Or salmon that feels like overcooked rubber
You follow the recipe.
You season it right.
You cook it to the right temperature.
So what’s the missing piece?
Baking soda .
Yes — that humble box from your pantry, usually reserved for cookies and fridge odor control, is also one of the most powerful meat tenderizers in the kitchen.
And no, it’s not a myth.
It’s not a kitchen fad.
It’s food science — and once you try it, you’ll wonder how you ever cooked meat without it.
🧪 How Baking Soda Works Its Magic on Meat
Baking soda (sodium bicarbonate) is alkaline — and that’s the key.
When you sprinkle it on meat:
