Saltwater brine denatures meats by encouraging the proteins to bond to more water. You can use a handy tenderizer like a meat mallet (wooden or metallic instrument) for pounding the meat. If you have ever volunteered to cook the Thanksgiving turkey, you are probably familiar with the concept of briningsoaking the bird in a mixture of salt water and spices to make it tender and flavorful. Only keep this marinade on for two hours because too much time can make the meat too mushy. TikTok Wants You to Add Baking Soda to Your Ground Beef Heres the tip: For every pound of ground beef, a good rule of thumb is to add about 1/4 teaspoon baking soda and to let the meat sit for about 15 minutes before cooking. Sodium bicarbonate. Shan Meat Tenderizer Powder can be used to make Mutton, Beef, Prawn, Lamb or Chicken more delicious. Be sure to use baking powder specifically designed for meat cooking if you want the best results. u2460 Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). For 2 to 3 pounds of venison meat, use a tablespoon of baking soda and a quart of water. What happens when you put baking soda on meat? Coffee adds flavour and acts as a natural tenderiser. .how-to-content-section.photo-style p { Reserve a few tablespoons on the side. Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. Proceed with stir fry recipe. Briefly soaking meat in a solution of baking soda and water raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when its cooked. ANSWER: I found several sources that recommend using baking soda as a tenderizer for tougher cuts of beef, but not baking powder. [] Marinades for Meats Recipes that include acidy liquids, such as lemon juice, wine, vinegar or tomatoes help to soften and break down the tough meat fibers. . Baking soda can be used to make chicken, beef, and even lamb - more tender. How do you tenderize beef with baking soda? The Food Scientist answers vexing food questions This is one of those things that seems too good to be true, but it totally works. However, by gently tossing a baking soda solution with the meat (about teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better. Location steaks on a rack over a flat pan. Pricking your steak all over with a fork, an important step, allows the marinade to really sink inwhich is just what we want when the marinade tastes this good. With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner. Remove the meat and rinse it with plenty of water until no more traces baking soda solution is left on the surfaces. If youre on a time crunch and hoping to tenderize your chicken cutlets or other thinly sliced meats in a hurry, go with wet brining. All materials are posted on the site strictly for informational and educational purposes! Proceed with stir fry recipe. This makes meats more tender and less likely to be tough or chewy. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Use baking soda if you want your friends to give their compliments to the chef. The beef will be really tender and soft, "velvet' like. Or season simply with a generous amount of salt and some black pepper. Best Blade-Style Meat Tenderizer: JY COOKMENT Meat Tenderizer. Save my name, email, and website in this browser for the next time I comment. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for? It just needs a liquid to become activated. 6) Baking Soda. This helps explain how cuts of meat tenderized by brine typically weigh between 6 and 8 percent more before cooking. The physical action is essentially pre-chewing the meat for you. ANSWER : There are many sources who recommend baking soda for tenderizing tougher cuts of beef. 3 Take out and wash. After cooking as desired, cut into a piece of beef that is incredibly tender. Although the two are often seen as synonymous, London broil is in fact a preparation of meat, rather than a specific cut. As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. 16 . Adding things like baking soda and water creates a chemical reaction that guarantees a juicy burger and succulent chicken. Mixing the . Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. You can blend fruit to create a marinade. You can also use baking soda to tenderize chicken and pork. Simply soak your beef cuts in these natural tenderisers before cooking, and we guarantee the beef will be fall-apart tender! According to this article in Cooks Illustrated, the baking soda raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, and allows the meat to remain tender even as it cooks. You can add baking soda to cuts of meat as well. Because it already contains an acid, all it needs is moisture and heat added to activate it. Baking powder helps to reduce the bonding of proteins in meat, making it easier to cook and serve. Using a dry brine, or rubbing the meat down with salt and dry spices and letting it air dry in the refrigerator, is also a popular method to gain the same results. Dry Brine Vs. You can also use baking soda to tenderize chicken and pork. They recommended a slurry of baking soda and water and a minimum of 15 minutes soaking before cooking. (More on this below). 10 Natural Beef Tenderisers You Already Have at House. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Place in the refrigerator for about 30 minutes. Best answer: Can you cook Ginsters pasties from frozen? Before you fire up the grill this weekend or brown your ground beef for a pot of chili, read on for a quick science lesson on tenderizing any cut of meat you may cook. Does baking soda or baking powder tenderize meat? But, with a little planning and a sprinkle of ingenuity, London broil can become the luxuriously tender, bracingly savory centerpiece of any dinner. For one, its more affordable than some of its more well known siblingsIm looking at you prime rib. . Achieve a perfectly juicy marinated London broil thanks to one secret ingredient you likely already have in your pantry. Baking powder is a combination of sodium bicarbonate and powdered acid (like cream of tartar). It can be marinated with damp or dry spices, or cooked plain. The brining process generally takes at least 30 minutes before the meat is tenderized. . Briefly soaking meat in a solution of baking soda and water raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when its cooked. Sodium bicarbonate is sodium bicarbonate, which needs an acid and a liquid to become triggered and help baked goods rise. For individual tender steaks, like a rib-eye, adhere to a marinade or a business meat tenderizer. Baking soda neutralizes acid and raises the pH level on the surface of the meat, triggering the outside of the meat to end up being more alkaline. Youre probably tempted to use baking powder and baking soda interchangeably, but baking soda and baking powder are not the same. 2023 America's Test Kitchen. Best Value Meat Tenderizer: Amco 4-in-1 Stainless Steel Meat Tenderizer. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working. 2. News FlashSugar Is the Natural Tenderizer Your Meat Has Been Missing. Does baking soda tenderize ground beef? This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Simply replace the regular flour in. According to this graphic from Americas Test Cooking area, all a bunch of ground beef needs is a scattering of baking soda and a brief sit. Your question: How do you cook a turkey breast wrapped in foil? Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). Can you use baking powder to velvet beef? Soak the gizzards in a bowl for about an hour, then rinse them off before deep frying or air frying. The baking soda assists lock in the moisture and prevent the beef from getting soggy, a la Emily. of steak = 1.6 ounces or about 3 tablespoons of baking soda Step 2: Place meat in a container and store in the refrigerator Can I Substitute Baking Soda For Baking Powder? Conversely, baking powder includes sodium bicarbonate, as well as an acid. But baking powder has an effect on poultry skin (more on this later). The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Sprinkle 3\/4 tsp baking soda (bi-carbonate soda) on 250g\/ 8oz sliced cost-effective beef cuts. 2) Coffee. The basic guideline is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Hi, Im Anna. However, they don't suggest baking powder. Pound: Pounding your steak is an easy way to break down the fibers and soften the meat. Using saltwater brining is another method you might choose to tenderize your meat. How do I use baking soda to tenderize ground beef? While both products appear similar, theyre certainly not the same. Typically, meat only has to sit in a baking soda solution for 15 to 20 minutes, whereas brine usually takes a minimum of 30 minutes to do its work. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Typically, meat only has to sit in a baking soda solution for 15 to 20 minutes, whereas brine usually takes a minimum of 30 minutes to do its work. The action you just performed triggered the security solution. 5) Ginger. But game meats may require slightly more time than beef or chicken. Does baking soda really absorb odors in the refrigerator? Plus OxiClean Dirt Fighters Carpet Odor Eliminator, Pet Fresh. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Prepare to feast. How baking soda works as a meat tenderizer. How to tenderise beef- quickly! Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. -To tenderize pork with baking soda, dissolve 1/2 teaspoon of baking soda in 1/2 cup of water. 2017 . There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. How long can you tenderize beef with baking soda? What size turkey do I need to feed 10 adults? Or season simply with a generous amount of salt and some black pepper. Cooking tough cuts of meat with low-temperature heat over a long period of time is a great way to tenderize it. The marinade itself is simple but incredibly effective: soy sauce, Worcestershire sauce, balsamic vinegar, and fresh garlic build into a wave of savoriness, tempered by a flash of acid. While both products appear similar, they're certainly not the same. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Along with it, sprinkle or tap some liquid on the surface of the meat to help the powder reach inside the meat. Heres a trick for tenderizing meat that you may never have heard before: Use baking soda to tenderize meat. This makes it so the proteins have a harder time bonding to each other when its time to cook the meat. margin-bottom: 20px; What happens if you use baking soda instead of baking powder? Baking Soda is a Meat Tenderizer Baking soda, or sodium bicarbonate, is an alkaline agent at pH8. For specific tender steaks, like a rib-eye, adhere to a marinade or a business meat tenderizer. The answer is yesto an extent. Just soak your beef cuts in these natural tenderisers prior to cooking, and we guarantee the beef will be fall-apart tender! This then velvets your cuts of steak and chicken before theyre thrown on the grill, in the oven or your favorite stir fry. Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. As Cook's Illustrated explains, baking soda alkalizes the meat's surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. Examples include: Bowls (glass, stainless steel or ceramic), Do NOT use aluminum, copper or cast-iron bowls or pans, Rub the baking soda on your meat, making sure to cover all sides, Use about 1 percent of the meats weight in baking soda ounces (e.g., 10 lbs. All materials posted on the site are strictly for informational and educational purposes! As little as a 1/4 teaspoon of baking soda for a pot of coffee can smooth the harsh flavor of inexpensive coffee and make it easier to digest. 2014 . Here you can find many new recipes that are not published on other sites. From there, you can throw the ground beef in a hot, dry pan and cook it up. Put a quart of water in a bowl and mix in a teaspoon of ARM & HAMMER Baking Soda. . After all, isnt it more convenient to simply defrost your meat and immediately throw it on the grill or frying pan? Throw your tenderized slab of beef on the grill or bake your bird in the oven! Achieving said texture isn't always so easy. Tea consists of tannins, which are a natural tenderiser. As Cooks Illustrated explains, baking soda alkalizes the meats surface area, making it harder for the proteins to bond and thus keeping the meat tenderer when cooked. does baking soda tenderize meat? All rights reserved. Conversely, baking powder includes sodium bicarbonate, as well as an acid. Olive oil does not actually tenderize meat, but it does provide an excellent base for marinades containing protein-dissolving enzymes that do. 8 Simple Ways to Make Difficult Meat Tender. They recommended a slurry of baking soda and water and a 15-minute minimum soak before cooking. Whether you're grilling or stir-frying, ending up with tender, mouthwatering meat is always the goal. Heres why: The acid/base reaction happens very quickly and does not build much over time. Theres a multitude of choices. From there, you can throw the ground beef in a hot, dry pan and cook it up. Or season merely with a generous quantity of salt and some black pepper. Or season merely with a generous amount of salt and some black pepper. Baking powder is very abrasive to the tooth surface and acts by breaking and abrading down the outside layer of the tooth surface rather than actually brightening the tooth.. Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). Briefly soaking meat in a service of baking soda and water raises the pH on the meats surface area, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when its cooked. Best answer: What happens if you drink baking powder and water? 3) Cola. There is no specific answer to whether dry brining or wet brining is most optimal. This chemical reaction makes it more difficult for the proteins inside the meat to tighten up, and when proteins can't bond, the meat stays tender when cooked instead of constricting and toughening up. .how-to-content-section.photo-style.text-style .content-section .right-sec { Everyone loves a great marinade to add flavor to chicken, steak, or fish, but did you know it can also help tenderize the meat? Hello everyone! ol{padding-left: 35px !important;} Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. How long does it take to deep fry frozen egg rolls? Salt: Salting your steak is a simple tenderization method that breaks down the protein cells in the meat. . , Hit the ideal internal temperature level. In fact, baking soda can actually make meat tougher and less susceptible to damage. Remove and rinse.. How To Store Veggies, Fruits, Cereals And Meats. Spread the mustard all over the top and the sides of the corned beef brisket. Use the rest for the next step. ATTENTION TO RIGHT HOLDERS! Baking soda neutralizes acid and raises the pH level on the surface of the meat, causing the outside of the meat to become more alkaline. To have the most impact, double-check the ingredients list of the meat tenderizer you plan to use and make sure it has MSG. You can also add tsp baking soda per pound of ground meat before browning or shaping into patties or meatballs. What can I use if I don't have wax paper for no bake cookies? The general rule is one teaspoon of baking soda per pound of meat. Even though the main purpose of baking soda and baking powder is leavening, they can also have an impact on flavor and color. As such, baking soda is a magic meat tenderizer powder as it neutralizes the acids and breaks down the proteins in the meat and therefore makes a superb tenderizer. Baking soda is also used a lot on meat and poultry for stir-frys. If using baking soda, make a solution of one-fourth teaspoon of baking soda and a pint of water for 12 ounces of ground beef. Step 1: Distribute Baking Soda to your cut (s) of meat Rub the baking soda on your meat, making sure to cover all sides Use about 1 percent of the meat's weight in baking soda ounces (e.g., 10 lbs. What you should consider is your timeframe and the weight of your cuts. You asked: How long do you bake canned biscuits? 3) Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. It only needs a liquid to become activated. For example, 12 ounces of ground beef needs only teaspoon of baking soda to a pint of water for a solution sufficient to cover the meat, because ground beef has more surface area to affect. Apply on meat. Get FREE ACCESS to every recipe and rating from this season of our TV show. What happens when you put baking soda on meat? They recommended a slurry of baking soda and water and a 15-minute minimum soak before cooking. Home. In fact, when we weighed the samples of treated ground beef before and after cooking, we found that the sample that had been treated for 45 minutes retained a mere 3 percent more moisture when cooked than meat that was treated for only 15 minutes. It also carries less risk of harming the meat should the cuts sit in a baking soda for longer. Proceed with stir fry recipe. August 20, 2022 by Emon Answer One common belief is that baking soda will tenderize meat. As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. It doesnt have the star power of a sizzling T-bone, nor does it necessarily have the name recognition of a tenderloin. In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Add any seasoning of your choice after rinsing. Ingredients For The Baking Soda Tenderized Steak: Steak Baking soda Salt A bowl of water Directions: In this awesome video by Guga Foods, on YouTube, you will learn these wonderful things you can do to enhance the texture and flavor of cheap meat. Can you use refined coconut oil for pulling? What do you use to grease a baking pan? Baking soda helps neutralize some of the naturally occurring acid in the coffee. Dry brining does not dissolve salt in water. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. HEAT oil in a medium skillet over high heat. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Soak the meat in the solution for at least 15 minutes. How can I make angel food cake mix better? But baking powder has an effect on poultry skin (more on this later). It is savory, accompanied by a tangy pan sauce, and, showered with flaky salt. Seems like a no-brainer, right? In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. Just as it can be in so many other areas of your life, baking soda is a vital tool that can help bring each meal to life. What does adding baking soda to ground beef do? Tea contains tannins, which are a natural tenderiser. Is it baking soda or baking powder that helps meat brown? Mix 1 tablespoon Shan Double Strength Meat Tenderizer Powder in 4-6 tablespoons water. There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Brining with a salt solution helps keep the meat from drying out when cooked. We were surprised to find that samples that were treated for 45 minutes were identical to those treated for only 15 minutes. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Are baking soda and baking powder the same? Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). Use tsp baking soda for every 8 oz chicken. Remember that for the meat to become incredibly soft, you should leave the powder for some time as it must be set in the meat muscles. Cook with me. display: block; , 2) Coffee. Place your corned beef brisket into a large pot of water mixed with our Corned Beef Spice and bring to a boil. Sprinkle the powder on the meat. Technologies, tricks, nuances join, it will be interesting! The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Set aside for 45 minutes, then use as desired. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Restaurant recommendations you trust. Less than a teaspoon of baking soda ensures that your steak remains juicy and tendereven after a speedy marinade. Rinse, pat off excess water. What makes meat tough is the bonding of its protein particles. Rinse, pat off excess water. margin-top: 0px; 1) Dry the raw meat on paper towels and let it come up to room temperature. How to tenderise beef - easily! How can I tenderize pork chops quickly? Here are 10 great substitutes for baking powder. Your question: Can you fry cooked prawns? Does baking powder make meat soft? A quick and easy method is the use of the meat tenderizer. Soak the meat in the solution for at least 15 minutes. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Components In Powdered Meat Tenderizer Two primary active ingredients in powdered tenderizers are bromelain (derived from pineapples (1)) and papain (from papayas (2)). As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. 67.205.18.238 Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working. Best Overall Meat Tenderizer: Williams Sonoma Reversible Meat Tenderizer. According to our trusty Food Lovers Companion, there are three ways you can tenderize meat chemically: long, slow cooking; use of a commercial meat tenderizer (Accent is perhaps the best-known brand); or marinating in an acid-based marinade that contains enzymes, which break down connective tissue. Cook as desired, then bite into a seriously tender piece of meat. Is it safe to use canola oil after the expiration date? Does baking soda or baking powder tenderize meat? Do not use more than that - it will add an unpleasant taste to your meat otherwise. Does baking soda or baking powder tenderize meat? Best answer: Does baking soda dissolve in water Yes or no? Rinse the baking soda off just before cooking. Moreover, over-brining with saltwater can ruin the integrity of the meat. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. } Tea contains tannins, which are a natural tenderiser. As such, baking soda is a magic meat tenderizer powder as it neutralizes the acids and breaks down the proteins in the meat and therefore makes a superb tenderizer. Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Scuba Certification; Private Scuba Lessons; Scuba Refresher for Certified Divers; Try Scuba Diving; Enriched Air Diver (Nitrox) Question: Do I need to wash the powdered meat tenderizer off the beef before cooking? Quick Answer: Why does cooked food smell good? The process also adds flavor and juiciness. Your IP: Remove and rinse. This might sound odd, however stick with us. Does Baking Soda Or Baking Powder Tenderize Meat The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Youll want to refrigerate the brine for longer soak times. This is especially beneficial for smaller cuts, as it can be a faster process and allow the meat to fully absorb the solution. 1 Dissolve baking soda in water (use 1 teaspoon baking soda and 1/2 cup water for every 12 ounces of meat). , 2) Coffee. It takes a teaspoon of baking soda in its water solution for sliced meat, such as chicken and pork. Baking soda is also used a lot on meat and poultry for stir-frys. Instead, you apply salt directly to your cut(s) of meat and let it refrigerate, usually for multiple hours. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Although some butchers sell a cut of meat and call it a London broil, its almost always made using flank steak, top round, or another tough cut of beef. Soak the meat in the baking soda solution for 15-20 minutes. Using baking powder can bring meat not only tender but also moist and juicy. Before going for your usual salt brine method, take a look at this simple, step-by-step process for tenderizing your meat with baking soda. For each 12 ounces of meat, combine 1 teaspoon of baking soda with 1\/2 cup of water, then let the meat soak for 15 minutes. Or season simply with a generous amount of salt and some black pepper. You will begin by adding the baking soda, and or salt to your steak, then chill for 4 to 24 hours. Once boiling, reduce the heat and cook uncovered on low heat for 1.5 - 2 hours, or 30 minutes per pound. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. The meat is tender and ready to be cooked. Salt: Salting your steak is a simple tenderization method that breaks down the protein cells in the meat. This technique works particularly well with smaller cuts of meat, since the baking soda has a lot of surface area to penetrate. We definitely would not recommend using baking powder as a method to whiten your teeth. 1) Tea. You can, however, make a baking powder substitute by using baking soda. What is the best natural meat tenderizer? About Us; Staff; Camps; Scuba. Bake one hour per pound. Wet Brine: Which Is The Best For Your Bird? Are baking soda and baking powder the same? How do you make meat tender with baking soda? Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda. Mechanical tenderization involves pounding or piercing the meat with one of those medieval looking devices. Clean coffee mug Stains using Arm & Hammer Baking Soda, encouraging the proteins to bond to more water, pairing it with ARM & HAMMER Baking Soda, Four Ways to Clean Your Grill Grates with Baking Soda, Get Cleaner Fruits and Vegetables with Baking Soda. How to tenderise beef - easily! How long does it take to thaw a 12 pound turkey? Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 320+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to Americas Test Kitchen for the next generation, Vietnamese-Style Caramel Chicken with Broccoli. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. What to do with unpopped popcorn kernels? Cloudflare Ray ID: 7a2ab9f15f473b7d To use baking soda to tenderize a tough cut of meat, rub the baking soda all over the meat and let it sit, refrigerated for several hours, according to "Baking Soda" by Vicki Lansky. Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022. Leaner meats, such as deer, elk, and buffalo can also be tougher due to less fat content. Are baking soda and baking powder the same?