Have you ever bitten into a piece of chicken, steak, or pork that was so tender it practically melted in your mouth?
You might assume it came from expensive cuts or hours of slow cooking. Poultry
But there’s a surprisingly simple trick used in both Chinese cuisine and professional kitchens:
Baking soda.
Yes — the same box you use for baking or fridge odor control can also help make tough meats incredibly tender — fast.
It’s not magic.
It’s chemistry.
