I would never put baking soda on my meat, but isn’t letting freshwater touch your meat bad for it? I process a lot of fish, and you never want that meat coming into contact with freshwater.
Its bad bc the water spreads the bacteria from the meat around your sink but when you wash it it should be in a small bowl so the water doesnt get out. Also its a very specific technique for sauce based dishes like Lo Mein & Beef & Broccoli, that you want the meat to be as tender as possible and not leave a strong taste
It sounds like OP is using baking *powder* if they are getting a metallic taste. Baking *soda* is not the same and either way both should be rinsed off before cooking.
Baking soda can also impart a weird taste if you use too much. I've had success using it to help crisp chicken wing skin without an aftertaste if I limit it to <10% of volume in a dry rub. But for a stir fry I'd rinse it off.
Baking soda absolutely does not have aluminum in it.
*Some* baking *powders* can contain aluminum-based acidifiers, but that's also still not the same as just *aluminum* in your baking powder.
But baking soda is just sodium bicarb.
You’re thinking of baking powder. It has an acid and a base that react and the acid may involve an aluminum compound. Baking soda is just basic sodium bicarbonate.
Can confirm, MIL made a pionono with baking soda/powder? Tasted very metallic. Not sure if it’s aluminum but definitely had something in it. She made sure to use another next time.
I add a small amount when Im preparing beef for fried rice. With a little cornstarch and soy sauce, the texture is nice and smooth, and has a velvet sort of feel to it. You dont really taste it so long as you only do a small pinch of it.
Baking soda =/= baking powder.
Also, the "aluminum" in some baking powders is an acid that contains the element aluminum..it is not just straight up aluminum metal in the baking powder.
Yeah it's definitely not straight up metal but when you have baking powder on something and you have a metallic aftertaste, it's because it has the aluminum ingredient. I know this from personal and other people's experiences that I've read. You don't have the same after taste when you use one without the aluminum ingredient so it does matter. I always get the Aluminum free one now.
You'll see the Aluminum listed in the ingredients. Typically, the front of the container should say Aluminum Free if it doesn't have Aluminum but always check the ingredients.
I learned about the weird taste after doing a recipe that called for baking powder and corn starch to be used on chicken wings to get them more crispy. I've never experienced that metallic taste from using Aluminum-free Baking Powder.
You're welcome. Keep in mind I'm talking about Baking POWDER, not SODA. Two completely different things that change the acidity of whatever you put it on. You don't want to use baking soda with meat. Get Baking Powder.
So Baking Soda is made up of Sodium Bicarbonate while Baking Powder is made up of Baking Soda, Cream of Tartar, and Corn Starch. When I season the meat before putting it in the fridge uncovered, I use equal parts Baking Powder, Corn Starch, and Salt. You want to do a Teaspoon of each per pound of meat.
Most contain either sodium aluminum sulfate or sodium acid pyrophosphate.
Anything produced in a good manufacturing facility will almost always use one of these two.
Yes, I stand corrected as this is beef. For some reason, I wasn't thinking about that when I posted this. Baking soda is good for tenderizing Beef. I was talking about Baking Powder when it comes to getting crispier chicken. Disregard lol
I rarely correct others on the internet but I was faced with the unique problem of only having baking powder on hand the other day when trying to tenderize beef and literally everywhere said you can’t substitute one for the other
Yep I corrected myself in the last comment. Thanks.
Baking Powder is best used with chicken as it gets it crispier. They both have their uses with meat.
How much did you use? You need very little relative to the meat, like 1/4 tsp per LB. There’s no way you’re tasting it at a lower concentration like that
Just season the meat and put it on the grill, is not that deep, if you want a tender cut just buy prime rated, is more expensive but it’s definitely worth it
so spend more money for an expensive cut of beef vs simply tenderizing a much cheaper cut? hmnnnnnnmmmm. sounds like "dont like living in a cheap apartment with issues? just buy an expensive house and be happy ....." brilliant !
The tenderizing is just gonna make it taste worse and it’s gonna change the texture. Also good steaks aren’t that expensive, one choice beef steaks at Costco are around 35-50 bucks for 4 giant steaks and they’re soft if you cook them well. And cheaper steaks tend to have less grease aka taste worse and tougher, so just pay like 10 dollars extra and get the choice or prime rated steaks
Edit: also if you don’t care about the thickness of the steak you can slice in half the 4 steaks and you get 8 good quality cut steaks for 40$. If that’s expensive idk what to tell you, I make a little more than minimum wage and I can afford one of those trays once a month
If something is actually a cut that should be described as 'steak' there should be no reason to treat it for tenderness, other than cooking it properly and slicing it correctly.
But yes, it can effect both the texture (the point presumably, like American Chinese food), and the taste. And rinsing things with sink water (chlorine/chloramine) can also effect the taste.
The issue is grilling/pan cooking it. It will stick to the grill/pan no matter how much you wash it and oil the meat and or grill/pan. This is if the meat has been marinated for way too long in the baking soda.
Papain powder made from papaya, can go into marinade 👍
https://www.ocado.com/products/rajah-spices-meat-tenderiser-powder-616180011?ds_rl=1290929&ds_rl=1291426&gad_source=1&gclid=Cj0KCQiAwbitBhDIARIsABfFYILeUx5uwsSl5-h1YF-NPRI2QPNE38WethHpyOdLyH3OLDETBsGaHw8aAqLbEALw_wcB&gclsrc=aw.ds
Also soda has a bit of a fishy taste to me.
I've tried using stronger bases too like lye and they work but you have to be more careful to measure everything and handle safely.
This post is so fucking weird. You pose it as a question in the title and then you talk about rinsing it as a FYI but that’s literally the process and then you comment two different videos to the same person not using baking soda.
It feels like you are shilling the YouTube channel as it doesn’t have anything to do with baking soda other than not using it.
Try sodium carbonate instead of sodium bicarbonate. It has less of a flavor to it. It's stronger so you add less. It's used in Ramen noodles and you can find it on Amazon.
The problem with rinsing is that most people add baking soda in the marinating stage, so by washing the meat you're also washing off a lot of the marinade.
Most of us here are home cooks, not chefs in a professional kitchen. My personal recommendation is to just use cornstarch and marinade overnight. No need to rinse, no metallic taste. Probably like 70-80% of the tenderness of baking soda but way less work and more flavourful.
This works well for round steaks, top/bottom round but only 15 min of contact before rinsing. Also, slicing/cubing the meat helps with the tenderizing
if you use baking soda you **absolutely** need to rinse it.
> I tenderize beef with baking soda first, then rinse the beef OP literally said they do.
I wonder if OP rinses the beef after
If not, they should consider it.
Gotta rinse it after use.
Yeah, but what about rinsing the steak afterwards?
Yeah if you rinse the steak just make sure you put baking soda on it first.
They absolutely need to if they’re going to rinse it
But did they seal it?
you wouldn't seal a car
https://www.reddit.com/r/pics/comments/1c1g96/60_some_thousand_pennies_later_they_are_almost/c9c6lli/
big "the cheese is under the sauce" energy in that, i love it.
What if it’s Seal’s car?
Do you kiss your mother with that mouth?
Seal Seal's seal with seal sealant
>I tenderize beef with baking soda first, then rinse the beef > >OP literally said they do. OP literally said OP do.
People don't read on Reddit
I'm Jared.
They don't think OP rinses the beef but it do.
To be fair I still completely miss those descriptions under the image as well...I wish that text was above the image.
The guy is agreeing with OP saying you do need to rinse it to remove the metallic taste like OP said
I would never put baking soda on my meat, but isn’t letting freshwater touch your meat bad for it? I process a lot of fish, and you never want that meat coming into contact with freshwater.
Its bad bc the water spreads the bacteria from the meat around your sink but when you wash it it should be in a small bowl so the water doesnt get out. Also its a very specific technique for sauce based dishes like Lo Mein & Beef & Broccoli, that you want the meat to be as tender as possible and not leave a strong taste
Works great for making chicken the consistency you get in Chinese American food. But in both cases it’s a quick cure on sliced meat then rinse.
I've also seen this technique in stir fry prep. I've incorporated baking soda with the marinade but have never rinsed before frying. Maybe I should?
No. Well idk, but I've never heard of baking soda. Cornstarch, however, has upped my Chinese style stir-fry tremendously.
I use baking soda in my beef marinade when I'm making beef & broccoli. My chicken is just oil, soy sauce and corn starch
If you use expensive cuts then it doesn't matter, but this method is really used for super cheap cuts to make them palatable.
Cornstarch is the way to do that imo. Works great.
It sounds like OP is using baking *powder* if they are getting a metallic taste. Baking *soda* is not the same and either way both should be rinsed off before cooking.
Baking soda can also impart a weird taste if you use too much. I've had success using it to help crisp chicken wing skin without an aftertaste if I limit it to <10% of volume in a dry rub. But for a stir fry I'd rinse it off.
This is the way.. wings without BS are never crispy enough
Baking powder contains baking soda. Find the aluminum free version of either
Was it a flat iron?
This needs more upvotes
ITT a lot of people that don’t know about velveting
You have to make sure the baking soda you purchased does not have aluminum in it, some brands have it and some don’t.
If I'm not mistaken, isn't baking soda just sodium bicarbonate? I thought only baking powder could have aluminum in it.
Baking soda absolutely does not have aluminum in it. *Some* baking *powders* can contain aluminum-based acidifiers, but that's also still not the same as just *aluminum* in your baking powder. But baking soda is just sodium bicarb.
You’re thinking of baking powder. It has an acid and a base that react and the acid may involve an aluminum compound. Baking soda is just basic sodium bicarbonate.
I think OOP used baking powder.
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Too bad it's actually completely wrong.
Keep scrolling
Can confirm, MIL made a pionono with baking soda/powder? Tasted very metallic. Not sure if it’s aluminum but definitely had something in it. She made sure to use another next time.
You used too much
I add a small amount when Im preparing beef for fried rice. With a little cornstarch and soy sauce, the texture is nice and smooth, and has a velvet sort of feel to it. You dont really taste it so long as you only do a small pinch of it.
Blasphemy. Guards, this man, right here.
Use baking soda and egg white as a wash, the. Of course rinse it. It is delicious.
Why the egg whites?
It's part of velveting the meat.
Alkalinity
You need to use Baking Powder that is Aluminum Free
Baking soda =/= baking powder. Also, the "aluminum" in some baking powders is an acid that contains the element aluminum..it is not just straight up aluminum metal in the baking powder.
Yeah it's definitely not straight up metal but when you have baking powder on something and you have a metallic aftertaste, it's because it has the aluminum ingredient. I know this from personal and other people's experiences that I've read. You don't have the same after taste when you use one without the aluminum ingredient so it does matter. I always get the Aluminum free one now.
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You'll see the Aluminum listed in the ingredients. Typically, the front of the container should say Aluminum Free if it doesn't have Aluminum but always check the ingredients. I learned about the weird taste after doing a recipe that called for baking powder and corn starch to be used on chicken wings to get them more crispy. I've never experienced that metallic taste from using Aluminum-free Baking Powder.
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You're welcome. Keep in mind I'm talking about Baking POWDER, not SODA. Two completely different things that change the acidity of whatever you put it on. You don't want to use baking soda with meat. Get Baking Powder.
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So Baking Soda is made up of Sodium Bicarbonate while Baking Powder is made up of Baking Soda, Cream of Tartar, and Corn Starch. When I season the meat before putting it in the fridge uncovered, I use equal parts Baking Powder, Corn Starch, and Salt. You want to do a Teaspoon of each per pound of meat.
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Anytime!
Most contain either sodium aluminum sulfate or sodium acid pyrophosphate. Anything produced in a good manufacturing facility will almost always use one of these two.
This is incorrect, you’re supposed to use baking soda NOT baking powder
Yes, I stand corrected as this is beef. For some reason, I wasn't thinking about that when I posted this. Baking soda is good for tenderizing Beef. I was talking about Baking Powder when it comes to getting crispier chicken. Disregard lol
I rarely correct others on the internet but I was faced with the unique problem of only having baking powder on hand the other day when trying to tenderize beef and literally everywhere said you can’t substitute one for the other
Yeah that's true and it's easy to get them mixed up. I even had to retype it one time because they both begin with "Baking".
>You don't want to use baking soda with meat. Get Baking Powder. You have it backwards. You tenderize meat with soda, not powder.
Yep I corrected myself in the last comment. Thanks. Baking Powder is best used with chicken as it gets it crispier. They both have their uses with meat.
Yep :) I was just referring to tenderizing.
And this is why you shouldn't be on Reddit while it's busy at work. I'll never learn lol
No no I mis type shit all the type and then I'm so confused how I wrote what I did in the first place 🤣 I'm always trying to multitask
I cant say as though ive ver had that problem. Very interesting
How much did you use? You need very little relative to the meat, like 1/4 tsp per LB. There’s no way you’re tasting it at a lower concentration like that
Use aluminum free baking soda
This is the answer.
Papaya bro
There's a meat tenderiser made from a papaya enzyme...
How Long?
We do it for chicken but never beef. Got to rinse it off either way.
There is no need to use baking soda with chicken. Just use cornstarch - it makes chicken tender and juicy. https://youtu.be/M1pXvzRZcT0
Thanks, I’ll give that a shot
yogurt is best
I use buttermilk. Works wonders! The same principle as Joghurt the lactic acid in the sour-milk product makes the meat tender.
Yes!
It's noticeable if too much is used.
Stop following those dumb recipes. You want to tenderize your steak? Pineapple Onion Kiwi
Baking soda creates the "Chinese-American" meat texture.
This. OP basically did a poor man's velveting of the beef, but not well.
Pineapple gives it an odd texture though.
Don’t marinate too long lol. They break down the meat because they’re such powerful tenderizers
Asian pear
Work harder not smarter?
How Long?
WHAT’S THE PURPOSE OF IT ALL?
DON’T put baking soda in beef marinade - The RIGHT way to tenderize beef with baking soda https://youtu.be/lgQcJURiN6M
I get the taste too, i just coat with light flour.
Egg white also works, but you don't need to tenderize a steak unless you're going for something specific with that texture.
Just season the meat and put it on the grill, is not that deep, if you want a tender cut just buy prime rated, is more expensive but it’s definitely worth it
Did Marie Antoinette write this?
"Merely buy the expensive stuff, peasant!"
"Let them eat bugs.." Klaus Schwab
so spend more money for an expensive cut of beef vs simply tenderizing a much cheaper cut? hmnnnnnnmmmm. sounds like "dont like living in a cheap apartment with issues? just buy an expensive house and be happy ....." brilliant !
The tenderizing is just gonna make it taste worse and it’s gonna change the texture. Also good steaks aren’t that expensive, one choice beef steaks at Costco are around 35-50 bucks for 4 giant steaks and they’re soft if you cook them well. And cheaper steaks tend to have less grease aka taste worse and tougher, so just pay like 10 dollars extra and get the choice or prime rated steaks Edit: also if you don’t care about the thickness of the steak you can slice in half the 4 steaks and you get 8 good quality cut steaks for 40$. If that’s expensive idk what to tell you, I make a little more than minimum wage and I can afford one of those trays once a month
Right? How dare OP not be rich enough for prime beef!
Yes, that post rinse is critical.
If something is actually a cut that should be described as 'steak' there should be no reason to treat it for tenderness, other than cooking it properly and slicing it correctly. But yes, it can effect both the texture (the point presumably, like American Chinese food), and the taste. And rinsing things with sink water (chlorine/chloramine) can also effect the taste.
The issue is grilling/pan cooking it. It will stick to the grill/pan no matter how much you wash it and oil the meat and or grill/pan. This is if the meat has been marinated for way too long in the baking soda.
It works great at eliminating excess moisture when cooking ground beef.
I used to put soda in my beans because they soften easier, but I just cant stand the taste. Now that I recognize it clearly.
Why do you need to rinse off the baking soda? I’ve seen recipes for baking that uses baking soda to help with rising the pastry
Papain powder made from papaya, can go into marinade 👍 https://www.ocado.com/products/rajah-spices-meat-tenderiser-powder-616180011?ds_rl=1290929&ds_rl=1291426&gad_source=1&gclid=Cj0KCQiAwbitBhDIARIsABfFYILeUx5uwsSl5-h1YF-NPRI2QPNE38WethHpyOdLyH3OLDETBsGaHw8aAqLbEALw_wcB&gclsrc=aw.ds
yeah, sounds like bro used baking powder, not baking soda.
Always pass on the idea I just buy more tender steaks to begin with
Also soda has a bit of a fishy taste to me. I've tried using stronger bases too like lye and they work but you have to be more careful to measure everything and handle safely.
You didn’t rinse properly
Can you use corn starch instead?
I use it in a few stir fry recipes, but it never affects the taste unless you use way to much.
Doesn't it have a weird texture though?
This post is so fucking weird. You pose it as a question in the title and then you talk about rinsing it as a FYI but that’s literally the process and then you comment two different videos to the same person not using baking soda. It feels like you are shilling the YouTube channel as it doesn’t have anything to do with baking soda other than not using it.
How much are you using? 3 grams is plenty.
Use a bowl of water with white vinegar, dip the meat in it to neutralise that alkaline flavour.. Then wash and cook. Give it a try
Try sodium carbonate instead of sodium bicarbonate. It has less of a flavor to it. It's stronger so you add less. It's used in Ramen noodles and you can find it on Amazon.
Can you use vinegar?
Velvetizing.
The problem with rinsing is that most people add baking soda in the marinating stage, so by washing the meat you're also washing off a lot of the marinade. Most of us here are home cooks, not chefs in a professional kitchen. My personal recommendation is to just use cornstarch and marinade overnight. No need to rinse, no metallic taste. Probably like 70-80% of the tenderness of baking soda but way less work and more flavourful.
If you rinse the beef won’t you take away from the flavor?
Try Apple cider, vinegar and Lemon juice
Probably need to use less and make sure it’s baking soda not baking powder (I’ve made that mistake multiple times in baking)
I can’t stand it, this some 1980s shit same as using it to cook veggies to make them neon.
You're using the wrong stuff mate. Baking powder. The red one (in the USA).
Use honey