🧪 How Baking Soda Tenderizes Meat (The Science)
When raw meat is exposed to an alkaline environment (like that created by baking soda), two things happen:
Proteins unravel slightly, making them less likely to contract and toughen when heated.
Water retention increases, so the meat stays plump and juicy — even over high flame.
This is especially effective for:
Thinly sliced beef (flank, sirloin, skirt steak)
Chicken breast
Pork loin
👉 Think of it as a shortcut to the tenderness usually achieved through long brining or aging — but in 15–20 minutes.
🍴 How to Use Baking Soda to Tenderize Meat (Step-by-Step)
✅ What You’ll Need
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.)
Bowl & spoon
Time: 15–20 minutes (no longer!)
👩🍳 Step-by-Step Instructions
1️⃣ Slice the Meat Thinly
Cut against the grain into ¼-inch strips.
Thinner = more surface area = better tenderizing.
2️⃣ Mix with Baking Soda
In a bowl, combine meat with ¾ tsp baking soda and 1–2 tbsp water or marinade (like soy sauce or rice wine).
Toss gently until evenly coated.
💡 Pro Tip: Add cornstarch (1 tsp) and a splash of oil to the mix for even better texture in stir-fries.
3️⃣ Rest 15–20 Minutes
Let sit at room temperature.
Do not exceed 20 minutes — over-tenderizing can give meat a mushy or soapy texture.
4️⃣ Rinse (Optional but Recommended)
Rinse the meat under cold water to remove excess baking soda — especially if you’re sensitive to off-flavors.
Pat dry before cooking.
🚫 Skip rinsing only if using very small amounts and cooking immediately in seasoned dishes (e.g., stir-fry with strong sauces).
5️⃣ Cook as Usual
Stir-fry, grill, or sear — your meat will stay incredibly tender, even at high heat.
🔥 Example: Try it in Beef & Broccoli, Chicken Stir-Fry, or Korean BBQ Bowls — the difference is jaw-dropping.
🌶️ Pro Tips & Common Mistakes
✔️ Use sparingly: Too much baking soda = bitter taste or slimy texture
✔️ Don’t use on already tender cuts (like ribeye or tenderloin) — save it for lean, tough meats
✔️ Always slice against the grain — doubles down on tenderness
✔️ Pair with acidic marinades? Yes! But add acid after baking soda step to avoid neutralizing it
❌ Never use baking powder — it contains baking soda and acid, which cancels out the tenderizing effect
🍲 Real-Life Results You Can Taste
Try this test:
Cook half a pound of flank steak with baking soda treatment.
Cook the other half without.
Serve them side by side.
Chances are, no one will believe they came from the same cut.
❤️ Final Thought: A Tiny Spoonful, A Giant Leap in Flavor
Baking soda may seem like the most unlikely kitchen hero — but sometimes, the best secrets come in unassuming packages.
This simple trick bridges cultures, elevates everyday meals, and proves that great cooking isn’t about fancy tools… it’s about understanding how ingredients work together.
So next time you’re prepping meat for stir-fry night, reach past the salt and pepper — grab that box of baking soda.
Your taste buds (and dinner guests) will thank you. 😋