On 9/11/2016 5:56 PM, Janet B wrote:
>
> 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.

On one of "America's Test Kitchen" PBS TV shows
[https://www.americastestkitchen.com/...ss-the-pasta]*, they
have a recipe for 'Sausage Meatballs and Spaghetti' (or Spaghetti and
Sausage Meatballs?) that includes the use of baking soda to help keep
the sausage tender. The explanation for the baking soda use begins
about 1:45 seconds into the video.

Sky

*The link to the video provided above worked for me without any 'sign-up
free for 14-days' promotion sort of thing.

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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