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### 🧾 How to Use the Baking Soda Method
Here’s a simple step-by-step to velvet your meat like a pro:
#### 1. **Slice Your Meat Thinly**
For stir-fries or quick sautés, thin slices work best. You can also use cubes or strips for larger cuts.
#### 2. **Sprinkle with Baking Soda**
Use about **1/2 teaspoon of baking soda per pound** of meat. Toss to coat evenly.
#### 3. **Let It Sit**
Let the baking soda work its magic for **15–20 minutes** (don’t leave it too long or the meat can get overly soft).
#### 4. **Rinse Well**
Rinse the meat thoroughly under cold water to remove any excess baking soda. Pat dry with a paper towel.
#### 5. **Cook as Usual**
Now your meat is ready to be stir-fried, grilled, or stewed—**and it’ll be amazingly tender**!
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### 🍲 Works On All Types of Meat
This trick isn’t just for beef. It works wonders on:
– 🐓 **Chicken breasts** (no more rubbery texture!)
– 🐖 **Pork chops or loin**
– 🐄 **Beef cuts** like flank, round, or chuck
– 🐑 **Lamb slices** for stir-fry
– 🍤 Even **shrimp** (just reduce soaking time to 5–10 minutes)
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### 🌿 Bonus Velvet Marinade (Optional)
After rinsing the baking soda, you can take it a step further by marinating your meat with a velvet-style blend:
– 1 egg white
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
Let it sit for 15 minutes, then cook. This creates that silky, glossy coating you find in restaurant-style Asian dishes.
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### 🧡 Final Thoughts
When it comes to cooking meat, this **Oriental softening trick** has completely changed the way I approach every dish. No more overcooked, chewy bites. Instead, you’re left with **tender, flavorful, juicy meat**—every single time.
So next time you’re eyeing a tougher cut of meat, don’t be intimidated. Reach for the baking soda and **velvet your way to a better meal**. Your taste buds (and dinner guests) will thank you!
**#CookingHacks #TenderMeatTrick #Velveting #OrientalKitchenSecrets #BakingSodaMagic #HomeChefTips**
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