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.