Don't use it,- it will taste like crap. U want tender meat do this. Use lawry salt ,put on meat and then put meat in a zip lock baggy , put in refrigerator for 2 days but make sure u have as much air out of baggy befor u put in refrigerator. Then cook to med after 2 days
Never use baking soda that comes in plastic bottles. The baking soda picks up the plastic bottle chemicals and tastes really, really awful! If you're going to use baking soda, only buy the stuff that comes in cardboard boxes. Also, baking soda ruins the taste of meat!
You can offset the taste by adding some vinegar or lemon juice during the cooking process once you're done washing out the baking soda to offset the alkaline.
@@El-Dub judging by all the other people who get good results from it I'm inclined to disagree with you. It's probably that you overdosed on the quantity much like the other commenter on here.
Thank you for keeping it simple love you guys
Thank you.☺️
use all of it
Don't use it,- it will taste like crap. U want tender meat do this. Use lawry salt ,put on meat and then put meat in a zip lock baggy , put in refrigerator for 2 days but make sure u have as much air out of baggy befor u put in refrigerator. Then cook to med after 2 days
Never use baking soda that comes in plastic bottles. The baking soda picks up the plastic bottle chemicals and tastes really, really awful! If you're going to use baking soda, only buy the stuff that comes in cardboard boxes. Also, baking soda ruins the taste of meat!
Get a human to read your copy.
None. Makes meat taste nasty.
You can offset the taste by adding some vinegar or lemon juice during the cooking process once you're done washing out the baking soda to offset the alkaline.
you've probably used too much of it and/or left it for too long
@@cooljool1 2 table spoons in a bowl of water for 20 min. Then rinse. Meat turned red before cooking, and was like mush with a nasty metallic taste.
That's a crazy amount. No more than a teaspoon per pound of meat
@@tomlewis632 You need to neutralize the alkaline with some vinegar.
Horrid! Baking soda (bi-carb of soda) is Terrible for tenderizing meat. Awful, foul flavor. Ruined a chuck eye when I tried the advice put forth here.
you left it on for too long
Or you used an excessive amount
@@cooljool1 You only send your speculation, shifting blame. I am telling the results of using baking soda (bi-carb of soda).
@@cooljool1 Again I rely with the results you speculate without any foundation. Baking soda is junk for a tenderizer.
@@El-Dub judging by all the other people who get good results from it I'm inclined to disagree with you. It's probably that you overdosed on the quantity much like the other commenter on here.