The soft meats

People have asked me how I get the meats I prepare to be so soft.
Chicken Breast, Pork Chops, Steaks, Salmon, and so on… anything is possible. THE MOST EXCELLENT WAY IS…

SODA FOR COOKING!!!! (I’m sure some of you already know this) If you don’t, you’re missing out.

After you’ve rinsed the meat, lightly sprinkle both sides with baking soda. (To make it easier, I either stab the box with a fork to shake it or transfer it to a shaker.)

Allow for a 10-minute rest period. NOW IS THE TIME TO RINSE!!! After that, pat dry (I use paper towels) and cook/season as usual. EVERYTHING CHANGES!!

Oh my goodness, the first time I cooked sweet and sour chicken, it melted in my mouth, but previous times the chicken didn’t seem soft “enough” for the recipes for my linking.

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