Why is baking soda added to the sauce to make the meat tender while cooking?
Many methods are used to achieve tender meat when cooking, including marinating, the correct cooking temperature, and resting the meat. In addition to these, baking soda, a common ingredient in cooking, can be a helpful addition to some meat recipes.
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It Makes the Surface of the Meat More Alkaline: Baking soda, or sodium bicarbonate, raises the pH level of the mixture the meat comes into contact with. A more alkaline environment can alter the behavior of proteins on the surface of the meat, helping to create a more tender texture during cooking. This method is particularly preferable for thinly sliced meats or meats that will be cooked quickly. Since the effect of baking soda mostly occurs on the surface of the meat, using large amounts does not necessarily mean better results. On the contrary, too much baking soda can leave an undesirable taste that can spoil the natural flavor of the meat.
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It Can Help Limit Protein Firming: When meat is cooked at high temperatures, the proteins inside undergo structural changes, which can cause the meat to firm up. The more alkaline environment created by baking soda can somewhat limit the excessive firming of proteins, especially on the surface of the meat. This allows the meat to feel softer and juicier after cooking. This method is based on a similar principle to techniques used in restaurant kitchens to improve the texture of some thin cuts of meat. However, baking soda is not the only factor determining the true tenderness of the meat; the way the meat is cut and the cooking method are also of great importance.
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Baking Soda Can Help During the Marinating Process: Instead of adding a large amount directly to the pan, baking soda can often be used in small amounts within the marinade sauce. The meat's contact with the sauce allows the baking soda to act on the surface, altering the texture during preparation. This method is particularly practical for meats cut into small pieces. It's not necessary to increase the amount of baking soda as the marinating time increases, as excessive baking soda can negatively affect the meat's natural structure. Therefore, using a small amount and not exceeding the time specified in the recipe is more appropriate.
