the first dish was a hoisin stir fry and the second dish was japanese curry (S&B)...i was using chicken breast both times (not the ideal meat but that's what i had) - not a lot of fat so i'd thought i would tenderize them with a baking soda paste (from a couple of posts i read here on chow). i would sprinkle BS on the sliced pieces of chicken and mix with dashes of water until pasty. this mixture would sit for 20 mins. then, i would rinse well before adding to the cooking process.
the food has turned out bad in that there is a very unpleasant aftertaste - i can't even describe it. when this first happened, i thought it was a result of improper seasoning. then, it happened again and i knew it was the BS.
this was especially frustrating with the curry because it is something that always tastes very delicious (it's very forgiving)...
did i not apply the BS correctly / with the correct method?