Have you ever cooked a beautiful cut of meat — only to take a bite and feel like you're chewing tire tread?
It’s not just you.
It’s not just the cut.
It’s often about how you prep it before the pan even heats up.
Enter: Baking soda — yes, that box in your fridge used for absorbing smells…
Is also one of the most powerful, underused meat-tenderizing agents in home kitchens today.
Unlike marinades that can take hours or tenderizers that cost a fortune, baking soda works fast — and on almost any type of meat:
Chicken
Pork
Beef
Even fish like salmon
Let’s explore how this humble pantry staple can transform your dinner from tough to tender — and why chefs and home cooks alike are swearing by this trick.
🥩 Why Baking Soda Works Better Than You’d Expect
Most people reach for acidic marinades (lemon, vinegar, yogurt) when they want to tenderize meat — but those work slowly and sometimes unevenly.
Baking soda takes a different approach:
Here's What It Does:
