Meat and…Baking Soda?
Thanks again to my favorite cooking mag, Cook’s Illustrated, for providing yet another handy tip to incorporate into a Paleo Kitchen repetoire- using baking soda to tenderize meat!
If you’re new to Paleo and scratching your head wondering what to replace the soy-based meat tenderizing powder you used to use, scratch no more!
In their latest issue, they describe how ‘treating meat with baking soda tenderizes it by raising its pH’.
I tried it with a Paleoized version of one of their recipes and it worked like a charm!
A recipe using 1 1/2 pounds of ground (grass fed!) beef needed only to be mixed with 1/2 teaspoon of baking soda and 2 tablespoons of water and left to sit twenty minutes before proceeding.
Such fun to learn the science of cooking!
Play around and see if it doesn’t give you that softer texture you’ve been looking for!