How to save tough meat: The baking soda solution

Did you buy tough and dry meat? You can try to save it, and there are several methods to do so. These methods can even tenderize beef while keeping the meat juicy inside. It's worth knowing these solutions.

When the meat is tough and dry, its taste will not be satisfying even if it is prepared appropriately. The quality of the meat influences this. Therefore, before you start preparing your planned dishes, it's worthwhile to tenderize them. There is a quick and easy way to do it: just use baking soda. Thanks to it, regardless of the cooking method—frying, baking, grilling, or boiling—the meat will have an ideal texture. There is no need to worry about the taste, as baking soda does not affect it.

• Baking soda can be used on any type of meat, regardless of the cooking method planned. When boiling, simply add a little baking soda to the water, keeping the proportion of half a teaspoon per litre.
• If planning to fry, the meat should be cut, rubbed with baking soda, and left for a few hours in the refrigerator. After this time, the meat should be rinsed thoroughly, dried, seasoned, and fried. This way, it will maintain its juicy interior.
• Chicken can be marinated in a mixture of soy sauce, garlic, baking soda, and potato starch, a popular practice in Asian countries. Prepared this way, the chicken becomes incredibly soft and crispy, and the starch creates an appetizing and crispy coating on its surface.
• Baking soda is also excellent for lamb and venison, as it helps tenderize the meat and remove its specific smell. The meat should be soaked overnight in a brine of two litres of water and a teaspoon of baking soda, and it should be dried before processing.