I’ve had people ask me how I get some of the meats I cook so tender.
i.e. Chicken Breast, Pork Chops, Steaks, Salmon… just about anything. The BEST way ever is.
BAKING SODA!!!! (maybe some know this already) if you don’t you’re missing out.

Once you’ve washed your meat, lightly sprinkle baking soda on both sides. (I either poke the box with a fork to shake or transfer it to a shaker to make it easier)

Let it sit for 10 minutes. No longer- RINSE OFF !!! Then pat dry (I use paper towels) and cook/season as you normally would. CHANGES EVERYTHING!!

Oh my gosh the first time I made sweet and sour chicken, it melted in my mouth, whereas many times the chicken just didn’t seem tender “enough” for my liking

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