When you sprinkle it on meat:


It raises the pH on the surface of the meat

This alkaline environment weakens protein bonds

The muscle fibers relax and soften

And the meat holds onto moisture instead of squeezing it out during cooking

The result?


Softer, juicier, more tender meat — even with lean or naturally tough cuts. 


And the best part?


It takes just 10 minutes — and only a tiny amount. 


🍗 Step-by-Step: How to Tenderize Meat with Baking Soda

What You’ll Need:

Baking soda

¾ tsp per pound of meat

Meat (chicken, pork, beef, salmon, etc.)

Any cut (best for thin or lean cuts)

Water

For rinsing

Paper towels

For drying


Step 1: Prep the Meat

Pat your meat dry with paper towels

Place it on a plate or tray

Step 2: Apply the Baking Soda

Sprinkle ¾ teaspoon of baking soda per pound of meat evenly over both sides

Use a shaker for even distribution (or your fingers)

Gently rub it in if needed

✅ Pro Tip: Works best on thin cuts — chicken breasts, pork chops, flank steak, salmon fillets.


Step 3: Let It Rest

Let the meat sit at room temperature for 10–15 minutes

Do not exceed 20 minutes — overuse can give meat a soapy taste

During this time, the baking soda begins to work its tenderizing magic.


Step 4: Rinse and Dry

Rinse the meat thoroughly under cold water to remove all traces of baking soda

Pat dry with paper towels

Now it’s ready to cook

This step is crucial — it removes any residual soda while keeping the tenderized texture.


Step 5: Cook as Usual

Season with salt, pepper, or your favorite rub

Grill, pan-sear, bake, or stir-fry — however you like

Watch how the meat stays juicy , tender , and never tough

🥩 Why This Trick Works on So Many Meats

Chicken breast

No more dry, stringy texture — stays moist and tender

Pork chops

Prevents chewiness, especially in lean cuts

Steak (flank, skirt, hanger)

Softens tough fibers for stir-fries or fajitas

Salmon

Keeps it tender without overcooking

Ground meat

Makes meatballs or burgers more tender


Even better — this method is used in Chinese stir-fry cuisine for decades — where it’s called “velveting” when combined with cornstarch and egg white.


🧂 Tips for Best Results

Use

per-pound measurements

¾ tsp baking soda per pound of meat

Don’t skip the rinse

Prevents chemical aftertaste

Cook immediately after drying

For best texture

Avoid thick cuts

Baking soda works on the surface — won’t penetrate deep

Pair with marinades

After rinsing, marinate as usual — it absorbs flavor better


Also, never use baking powder — it contains extra ingredients that won’t work the same way.


🍽️ Final Thoughts: Sometimes the Best Cooking Secrets Come from the Least Likely Place

We spend so much time searching for gourmet ingredients, expensive tools, and complex techniques…


But the truth is:


The best kitchen hacks are often the simplest. 


Baking soda isn’t flashy.

It’s not Instagram-worthy.

But it transforms tough meat into tender perfection — with just a sprinkle and a short wait.


So next time you’re about to cook chicken or pork and worry it’ll turn out dry…


Don’t reach for the brine or the slow cooker.


Reach for the baking soda .


Because sometimes, the difference between “meh” and “amazing”…


Isn’t in the seasoning.


It’s in the sprinkle .


And once you try it?


You’ll never go back to tough, dry meat again.