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One of the most powerful techniques for keeping thinly sliced and ground meat moist and tender is applying baking soda before cooking. Raising the meat’s PH results in a significant increase in tenderness AND a boost in the browning department. Here’s how to do it: Ratio: .33% baking soda by weight Formula: 15 grams (1 tbsp) water 1.5 grams (1/4 tsp) baking soda 450 grams (1 lb.) thinly sliced or ground meat Stir together water and baking soda. Mix baking soda mixture into meat. Let sit at least
0:32
One of the most powerful techniques for keeping thinly sliced and ground meat moist and tender is applying baking soda before cooking. Raising the meat’s PH results in a significant increase in tenderness AND a boost in the browning department. Here’s how to do it: Ratio: .33% baking soda by weight Formula: 15 grams (1 tbsp) water 1.5 grams (1/4 tsp) baking soda 450 grams (1 lb.) thinly sliced or ground meat Stir together water and baking soda. Mix baking soda mixture into meat. Let sit at least
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FacebookDan Souza
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Does baking soda make your ground beef brown better? Kaylee, a Meat Scientist, puts this theory to the test. #BeefLovingTexans #recipe #beefrecipes #groundbeef #groundbeefhack #highprotein #proteinrecipes | Beef Loving Texans
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Short videos

1:05
Why Baking Soda Makes Better Ground Beef
314.7K views1 month ago
YouTubeAmerica's Test Kitchen
0:56
How Baking Soda Affects Ground Beef's Texture During the Cooking Process
72K views4 months ago
YouTubeAmerica's Test Kitchen
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