Let’s explore how baking soda tenderizes meat, which cuts benefit most, and how to use it without ruining flavor or texture.
Because real culinary skill isn’t about secret ingredients.
It’s about understanding how they work — and using them wisely.
How Baking Soda Tenderizes Meat
Baking soda (sodium bicarbonate) is alkaline — meaning it raises the pH on the surface of the meat. BakedGoods
Here’s what happens when you apply it:
1. Raises surface pH
Creates a more alkaline environment
2. Denatures proteins
Loosens muscle fibers, preventing them from tightening during cooking
3. Retains moisture
Helps meat hold onto water, staying juicy even when cooked quickly Cooking& Recipes
Result: More tender, moist meat — especially helpful for lean, quick-cooked cuts like stir-fries or grilled chicken breasts.
This technique is widely used in Chinese stir-fry recipes, where it’s part of a “velveting” process that keeps meat soft and silky.
Best Meats to Tenderize with Baking Soda
Not all meats need this treatment — but these benefit the most
