Oriental Trick to Soften the Toughest Meat. I don’t cook meat any other way

**The Oriental Trick to Soften the Toughest Meat – I Don’t Cook Meat Any Other Way Anymore! **

Tired of tough, chewy meat ruining your dinner plans? Whether you’re working with budget-friendly cuts like flank steak, brisket, or pork shoulder, there’s one **game-changing technique** that has stood the test of time across generations in many Asian kitchens. It’s simple, natural, and works like magic to **transform even the toughest meat into melt-in-your-mouth perfection**.

And no, it doesn’t require fancy gadgets or expensive marinades. It all comes down to this **one underrated Oriental trick**: **using baking soda (aka meat velveting)**.

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### What Is This Trick?

The method, commonly referred to as **”velveting”**, has been used in Chinese and other Asian cuisines for ages. It’s the secret behind that unbelievably tender meat you get in your favorite stir-fry or takeout dish. The core of the technique involves **coating thin slices of meat with a small amount of baking soda** to tenderize the fibers, then rinsing it off before cooking.

It’s quick, cheap, and shockingly effective.

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### Why Baking Soda Works

Baking soda, or **sodium bicarbonate**, raises the **pH level** on the meat’s surface, making it **harder for the proteins to bond excessively** when cooking. This keeps the meat fibers loose and **ultra-tender**, instead of seizing up and turning tough.

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