+
Home Cooking

Baking Soda as Meat Tenderizer

David A. | Jun 1, 200409:55 AM     35

Lately I've been using a Chinese technique: rubbing
meat with baking soda as a tenderizer before cooking. It works very well. Does this technique exist in the West? Is there any argument against it?

David A.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

8 Alternative Uses for Your Neglected Loaf Pan
Guides

8 Alternative Uses for Your Neglected Loaf Pan

by Camryn Rabideau | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

How to Line Every Pan with Parchment Paper
CHOW Tip

How to Line Every Pan with Parchment Paper

by Jen Wheeler | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

7 of the Best Ways to Store Your Pots and Pans
Shop

7 of the Best Ways to Store Your Pots and Pans

by Brittany Loggins | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

For Copper Pans, Polish or Patina?
How To

For Copper Pans, Polish or Patina?

by Sarah Perry and Jen Wheeler | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.