Can you use baking soda in meats?

Baking soda, also known as sodium bicarbonate, can be used in a variety of ways when it comes to meats. Here are a few ways baking soda can be incorporated into meat preparation and cooking:

1. Tenderizing: Baking soda is an effective meat tenderizer. It helps to break down the proteins in the meat, resulting in a more tender texture. To use baking soda as a tenderizer, sprinkle a small amount (usually around 1/2 teaspoon per pound of meat) on the surface of the meat, rub it in, and let it sit for at least 30 minutes before cooking.

2. Browning: Baking soda can promote browning of meats when exposed to high temperatures. This can be useful when searing or grilling meats. Adding a small amount of baking soda to the marinade or directly sprinkling it on the meat's surface can help to create a more desirable brown color.

3. Reducing Acidity: Baking soda can help to neutralize acids present in certain types of meats. For example, when cooking with marinades or sauces containing acidic ingredients like vinegar or lemon juice, adding a small amount of baking soda can help to balance the flavors and prevent the meat from becoming overly sour.

4. Deodorizing: Baking soda has deodorizing properties, which can be helpful when working with certain meats that may have a strong odor, such as lamb or liver. Adding a small amount of baking soda to the cooking water can help to reduce unpleasant smells.

5. Cleaning: Baking soda can also be used as a natural cleaning agent for meat preparation surfaces and utensils. Sprinkle baking soda on the surface, scrub it with a damp sponge, and rinse thoroughly. This helps to remove any lingering odors or residues.

It's important to use baking soda in moderation when cooking with meats. Too much baking soda can result in an undesirable soapy taste or texture, so it's best to start with a small amount and adjust according to your preferences.