Tenderizing Meat
Being a mainstay in baking, baking powder is also a strong, organic tenderizer for meat. Its alkaline compound aids in breaking down the proteins of the meat, making it softer and easier to chew. This is especially helpful when using tougher parts of meat, like beef stew, pork chops, or chicken thighs. By tenderizing the meat before it is cooked, you tend to enhance its texture because each bite will be easier and easier to chew, hence you don’t have to marinate it for extended periods of time or break the bank with expensive tenders.
How to utilize baking powder as a tenderizer
Just sprinkle very small amounts of baking powder on the surfaces of the meat evenly and allow it some 30 minutes to digest and penetrate through the meats’ proteins. Then rinse the meat and prepare it according to your preferred method of cooking. The meat must not have too much baking powder on it since it will easily become too soft, and change the flavor. A thin dusting will suffice so that the meat remains tender without being mushy or too salty.
This technique works effectively with any kind of meat, whether it’s chicken, beef, or pork. The outcome is not only that the dish becomes easy to chew but also much juicier and tastes better. Whether you’re doing a stir-fry, grilling, or roasting, the tenderized meat will be more even in cooking and absorbing the marinades. This makes baking powder a tenderizer for the culinary skills and helps people achieve restaurant quality at home without requiring expensive tools or complicated procedures.
