How do you tenderize meat with baking soda?
11/24/25 4:49pm
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To tenderize meat with baking soda, use thinner cuts of meat that are about 1/2 inch (1.3 cm) thick for the best results. Mix about 1 teaspoon (5 g) of baking soda with 1/2 cup (118 mL) of water for every 12 oz (340 g) of meat. Let the meat soak in the mixture at room temperature for at least 15 minutes, and then rinse it off and pat it dry. After that, season and cook the meat.
Tenderizing with baking soda is also known as "velveting" the meat, and it's a common technique in Chinese dishes such as Mongolian Beef and stir fry. Baking soda also works as a good tenderizer for ground beef patties to make them extra juicy.
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Tenderizing with baking soda is also known as "velveting" the meat, and it's a common technique in Chinese dishes such as Mongolian Beef and stir fry. Baking soda also works as a good tenderizer for ground beef patties to make them extra juicy.
Baking soda works really well for tenderizing! Just toss the meat with a light coating (about ½ tsp per pound), let it rest for 15–20 minutes, then rinse it off and pat dry before cooking. It helps raise the meat’s pH so the fibers stay soft and juicy. Super quick and great for stir-fries!
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How to tenderize meat with baking soda:
1. Use thin cuts of meat (~½ inch thick).
2. Mix 1 tsp baking soda + ½ cup water for every 12 oz (340 g) of meat.
3. Soak the meat in the mixture at room temperature for 15+ minutes.
4. Rinse and pat dry, then season and cook.
This method, called velveting, makes meat tender and juicy, commonly used in stir-fries and ground beef.
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1. Use thin cuts of meat (~½ inch thick).
2. Mix 1 tsp baking soda + ½ cup water for every 12 oz (340 g) of meat.
3. Soak the meat in the mixture at room temperature for 15+ minutes.
4. Rinse and pat dry, then season and cook.
This method, called velveting, makes meat tender and juicy, commonly used in stir-fries and ground beef.
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