Using baking soda on steak is a technique known as “velveting,” primarily used in Chinese cooking to tenderize meat. Here’s how it works and how you can use baking soda on steak:
How Baking Soda Works on Steak
Baking soda, also known as sodium bicarbonate, raises the pH level of the meat’s surface. This alkaline environment causes the meat proteins to break down and become more tender. It also helps to retain moisture, resulting in a juicier texture when cooked.
Steps to Use Baking Soda on Steak
- Prepare the Steak:
- Choose a cut of steak that could benefit from tenderization, such as flank steak or skirt steak.
- Pat the steak dry with paper towels to remove excess moisture.
- Apply Baking Soda:
- Sprinkle a light coating of baking soda evenly over both sides of the steak. Use about 1 teaspoon per pound of meat.
- Gently massage the baking soda into the meat to ensure even distribution.
- Resting Period:
- Allow the steak to rest with the baking soda for about 15-20 minutes. Avoid leaving it longer, as prolonged exposure can start to affect the meat’s texture too much.
- Rinse and Pat Dry:
- After the resting period, rinse the steak thoroughly under cold running water to remove the baking soda.
- Pat the steak dry again with paper towels to remove any excess moisture.
- Cooking:
- Proceed to cook the steak as desired. You can grill, pan-sear, or broil the steak according to your preference.
Tips for Using Baking Soda on Steak
- Use Sparingly: Do not overuse baking soda, as it can negatively affect the flavor and texture of the meat if left on too long or applied too heavily.
- Monitor Time: Stick to the recommended resting time (15-20 minutes) to avoid overly tenderizing the steak.
- Rinse Thoroughly: Ensure all traces of baking soda are washed off after the resting period to prevent off flavors.
Considerations
- Flavor Impact: While baking soda can tenderize steak effectively, some chefs argue it alters the flavor slightly. Experiment with caution to ensure it aligns with your taste preferences.
- Alternative Methods: Traditional tenderizing methods like marinating in acidic liquids (such as vinegar or citrus juices) or using a meat mallet are also effective without altering the flavor as much.
