28K views · 261 reactions | Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked. Learn more about the uses of baking soda: https://cooks.io/3ZcBI80 | Cook's Illustrated | Facebook
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28K views · 261 reactions | Briefly soaking meat in a solution of baki…
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