5.
“Velveting meats like beef, rooster, and lamb goes a good distance…For those who take a bit of meat and slice it skinny or reduce it into small cubes after which put a teaspoon or two of baking soda (not powder) right into a bowl, combine them completely, and let the combination sit for 20-30 minutes relying on how mushy you need it. After the time is up, rinse the meat within the bowl, drain it, and prepare dinner it. The meat will come out extremely tender and juicy. From what I perceive, baking soda breaks down the muscle fibers that may make the meat powerful and chewy. Be warned that leaving the baking soda on the meat for too lengthy may cause some very gross textures, although. half-hour is often a max for beef. I usually do 15-20 minutes for rooster.”
—Raellian24
