5 tricks to tenderize the meat

Baking soda alkalizes the surface of the meat, hampering the proteins' bonds and making the meat more tender. Many people love this method, but some complain that even after rinsing, a vaguely alkaline taste remains.

Baking soda alkalizes the surface of the meat, hampering the proteins' bonds and making the meat more tender. Many people love this method, but some complain that even after rinsing, a vaguely alkaline taste remains.

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TENDER BEEF STEW 190 • of Cookist
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