On 9/11/2016 7:47 PM, 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.

Ooops, I meant that's about one-minute:forty-five seconds into the video.

Sky

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