Tenderize beef

A brief article explaining how to tenderize beef with baking soda

Have you wondered why Chinese restaurant beef is so much more tender than your home-cooked stir fries? Well, the secret is in the velveting of your beef.

A method of tenderising tougher/cheaper cuts of beef to use for stir fry recipes. I use bicarbonate of soda for this quick method.

Any cut of meat—even the cheapest and toughest—can be made more tender and delicious if you know what to do. Here is a comprehensive list of every technique for making any kind of meat tender and juicy.

Your family will be amazed and your guests won't know the difference – but your wallet sure will if you use these tips on less expensive cuts.

Learn a few tricks on how to tenderize meat like beef, steak so that you can buy them safely in the knowledge that it will be tender when you come to eat it.

Velvety beef - this is the Chinese method to make beef tender and juicy. We present 4 methods to tenderize beef the Chinese restaurant way.

The ultimate goal of tenderizing meat is to get better texture, and one of the best ways to do it involves something unexpected: baking soda.

You can use baking soda to tenderize meat, and it's a simple process. Enjoy meat dishes more by tenderizing them first with these easy steps!

A salt brine and meat mallet aren’t your only options for getting the most succulent dishes; learn how to use baking soda to tenderize meat.