Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: urnmor on September 29, 2023, 10:42:28 PM
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Has anyone used a thin layer of Baking Soda on cuts of meat and putting them in the fridge for 1/2 hour prior to their preparation. Supposed to make them very tender
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The Chinese do it all the time.
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I've never tried ir but this is what Arm an Hammer says about it. I would try it on a cheap steak first.
https://www.armandhammer.com/en/articles/baking-soda-meat-tenderizer#section-1
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I think that the process is called velveting.
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I've been using this process for shrimp for the last 5-6 years. The baking Soda makes a big difference. https://www.seriouseats.com/sous-vide-poached-shrimp
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I've been using this process for shrimp for the last 5-6 years. The baking Soda makes a big difference. https://www.seriouseats.com/sous-vide-poached-shrimp
Going to give this a try, very interesting.
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Tried it with competition chicken, never saw a difference!
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I've been using this process for shrimp for the last 5-6 years. The baking Soda makes a big difference. https://www.seriouseats.com/sous-vide-poached-shrimp
I have never tried that, most of the time my shrimp are not peeled. So not sure how well it would work. but I may try to peel mine next time, and maybe use 2 bags one with the baking soda and one with out. I usually do min in the 130 -132° range usually 20-40 minutes depending on the size of the shrimp.
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I buy peeled/deveined. 2 lb. bag frozen 25-31/lb., on sale $5. 00/lb. Additionally, I sometimes add a very light sprinkle of Old Bay or Johnney's seafood seasoning and some butter or olive oil.
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I use it for velveting beef and pork for stir fries and the like. I use 6g of baking soda per pound. Velveting is more then just the baking soda, but the baking soda is what does the tenderizing. You'll probably want the baking soda and around 1/4 cup of water and you'll kind of massage it into the meat a bit and then give it at least 30 minutes up to an couple hours and away you go.
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I use it for velveting beef and pork for stir fries and the like. I use 450g of baking soda per pound. Velveting is more then just the baking soda, but the baking soda is what does the tenderizing. You'll probably want the baking soda and around 1/4 cup of water and you'll kind of massage it into the meat a bit and then give it at least 30 minutes up to an couple hours and away you go.
So you are using it 1 for 1 pound soda to pound meat? Or is that soda and water combined to the pound of meat?
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I use it for velveting beef and pork for stir fries and the like. I use 450g of baking soda per pound. Velveting is more then just the baking soda, but the baking soda is what does the tenderizing. You'll probably want the baking soda and around 1/4 cup of water and you'll kind of massage it into the meat a bit and then give it at least 30 minutes up to an couple hours and away you go.
So you are using it 1 for 1 pound soda to pound meat? Or is that soda and water combined to the pound of meat?
Sorry I corrected my earlier post. I was looking at the recipe I use really quickly and as I was glancing down grabbed the wrong number. I corrected that post, but it is roughly a teaspoon or 6g of baking soda per 1 pound or 450g of meat. I still think in pounds and what not and didn't do the old grams to ounces conversion in my head as typed.