Many cooking methods, such as marinating and dry brining, try to tenderize meat, which improves its flavor and makes it easier to prepare and cut. Better texture is the ultimate goal of tenderization, and one of the best methods to achieve this is by using baking soda, which may seem strange.
Lots of meat cuts are flavorful, but without tenderization, they can come out tough, chewy, and generally unpleasant. If your recipe calls for thin cuts or high heat, even naturally softer cuts can benefit from tenderization as it reduces the risk of overcooking. Tenderized steak and chops also absorb marinades and spices more readily, improving their flavor even further.
The connective tissues in meat, which are more prevalent in cuts like flank steak and pork shoulder, are what give meat its tough texture. The majority of the different types of tenderizing function by dissolving these tissues and stopping them from constricting. These connective fibers are physically torn apart during tenderization with blades or a meat mallet, but they are dissolved during marinades and brines using salt, acids, and enzymes from specific ingredients, such as tropical fruit.
But baking soda tenderizes meat in a different way. The ingredient prevents the proteins from seizing up when cooked by causing a chemical reaction to occur on the meat’s surface rather than dissolving tissues. This means the meat stays softer and juicier since the tightening that squeezes out liquid doesnt happen. Its the same result as other ways of tenderizing, just via an alternate route.
Unlock the secrets to perfectly browned, juicy ground turkey with the simple addition of baking soda. This culinary hack is a game-changer for anyone who wants to elevate their ground turkey dishes.
Why Baking Soda?
Baking soda, also known as sodium bicarbonate, works its magic by raising the pH of the meat. This prevents the proteins from over-binding, which can lead to dry, tough texture. The result? Ground turkey that’s incredibly tender and retains its moisture, making it perfect for burgers, tacos, chili, and more.
The Baking Soda Ratio:
The ideal ratio is 1/4 teaspoon of baking soda for every 12 ounces of ground turkey. For larger quantities simply adjust the amount accordingly.
The Baking Soda Method:
- Sprinkle and Mix: Evenly distribute the baking soda over the ground turkey and mix thoroughly using your hands or a spoon.
- Rest and Relax: Let the mixture sit for 15 minutes. This allows the baking soda to work its magic and tenderize the meat.
- Cook as Usual: Proceed with your preferred cooking method, whether it’s pan-frying, grilling, or baking.
Tips and Tricks:
- For sliced meat: Mix the baking soda with a tablespoon or two of water to ensure even distribution.
- Don’t overdo it: Stick to the recommended ratio to avoid an overly alkaline taste.
- Season to perfection: Add your favorite spices and seasonings after the baking soda has been incorporated.
Benefits of Baking Soda for Ground Turkey:
- Enhanced tenderness: Baking soda breaks down the proteins, resulting in juicy, melt-in-your-mouth texture.
- Improved browning: The alkaline environment promotes the Maillard reaction, leading to beautiful browning and richer flavor.
- Reduced moisture loss: Baking soda helps retain moisture, preventing the meat from drying out during cooking.
With this simple baking soda hack, you can transform your ground turkey dishes from ordinary to extraordinary. So, go ahead and give it a try! Your taste buds will thank you.
How to tenderize larger cuts of meat with baking soda
For large steaks or whole chickens, baking soda is an excellent choice because it allows you to marinate the meat for an extended period of time without worrying about overly breaking down the fibers, which can happen when using wet marinades. Whether you have a few hours to tenderize your roast or prefer to prepare it the night before and let it sit worry-free, baking soda works faster than salt too.
Start by measuring your baking soda. You only need 1% of the weight of your meat when baking soda to tenderize it. Therefore, weigh your cut portions in ounces and measure out 1% of that weight when baking soda is used. As an example, one tablespoon of baking soda weighs 0. 6 ounces, which is good for 60 ounces, or just under four pounds, of meat. Then, just follow these simple steps:
- Using clean hands, rub the outside of the meat with the premeasured baking soda.
- Your meat can rest in the refrigerator for up to three hours or overnight if it is placed in a non-reactive container (such as a glass bowl or zip-top bag).
- When it’s time, take the meat out of the fridge and use water to rinse off any leftover baking soda. Pat dry.
- Cook normally using any recipe you would like.
Remembering to wash off the excess baking soda is crucial. It has already worked its magic, and anything leftover could lend an unpleasant flavor to your meat.
How Does Baking Soda Contribute to Browning?
FAQ
Can you use baking soda on ground turkey?
Can you put baking soda on ground meat?
How much baking soda do I add to 1 pound of ground beef?