Please don't get your panties in a twist and jump all over me. I
simply heard of this when passing by the TV this morning --maybe Giada
--?? whoever, said that a teaspoon of baking soda in a cup of water
could be used to keep ground beef from getting so hard in a cooked
dish. Whatever. I was curious so I looked this up.
https://www.cooksillustrated.com/how...-soda-solution
Anyone do this or hear of experience with this? Can be applied to
other meats.
This is not velveting as I understand it.
Janet B in the US