Image By: Guga Foods Via YouTube
If you have never thought of using baking soda to tenderize steak, it is a thing, lol. Many Chinese restaurants use baking soda as a meat tenderizer for sliced beef stir fry recipes. The thing is, there are. When I found this awesome video by Guga Foods, on YouTube, I was so excited because Guga walks you through several different methods of tenderizing steaks, and then he and his friend give you a real-life sampling of each one and a very informative critique of all at the end. It is very good to know that the best way to enhance the flavor of any cut of meat is to salt it and refrigerate it for 24 hours. The steak will become very red, tender, and full of flavor.
In this awesome video by Guga Foods, on YouTube, you will learn these wonderful things you can do to enhance the texture and flavor of cheap meat. You will begin by adding the baking soda, and or salt to your steak, then chill for 4 to 24 hours. Then, you will wash the substance off before cooking.
Then you will cook the meat, as you normally would.
This method of tenderizing works extremely well, I highly recommend it. All three combinations work extremely well, but I think I will only use the baking soda technique for tough beef that would go into a str fry type of dish.