On Sun, 11 Sep 2016 19:47:18 -0500, Sky >
wrote:

>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.
>
>================================
>Kitchen Rule #1 - Use the timer!
>Kitchen Rule #2 - Cook's choice!
>================================
thank you. Now I remember. I was passing the TV when QVC was on and
she was saying that was the way to make tender meatballs.
You eased my brain and I am thankful
Janet US