I'm looking to replicate chinese tender beef recipes.

There are all kinds of methods online for use of baking soda. Soaking in
water and baking soda, coating the beef dry(ish) and leaving it, etc.

So... if I do the water and baking soda, what ratio?

Can I just coat the meat dry with baking soda?

How long?

If I leave it too long will it go mushy, or is it like a brine, and after it
reaches a 'peak' there is no more effect?

Peter wrote:
> I'm looking to replicate chinese tender beef recipes.
>
> There are all kinds of methods online for use of baking soda. Soaking in
> water and baking soda, coating the beef dry(ish) and leaving it, etc.
>
> So... if I do the water and baking soda, what ratio?
>
> Can I just coat the meat dry with baking soda?

I just mix the beef or pork with a little soy, rice wine, and
oyster sauce and then dust lightly with baking soda (using the new
Arm and Hammer shaker top cans of baking soda). Then mkix it all
all up.

I only use a half teaspoon or less for a pound of beef (or a 1/4
teaspoon for 1/2lb of beef, would be my normal portion).

> How long?

As little as 15 minutes. I've never let it go more than an hour.
Doesn't need to.

> If I leave it too long will it go mushy, or is it like a brine, and after it
> reaches a 'peak' there is no more effect?

It probably would start to break down too much.

Don't mind those people who will probably jump in here and try and
tell you it doesn't work, or makes it taste funny, or other
nay-saying. It turns out they've never tried it.

BTW: Do not use this method on chicken. It makes poultry rubbery.
I've never tried it with squid or other seafood.

-sw

>> How long?
>
> As little as 15 minutes. I've never let it go more than an hour. Doesn't
> need to.
>
>> If I leave it too long will it go mushy, or is it like a brine, and after
>> it reaches a 'peak' there is no more effect?
>
> It probably would start to break down too much.

Sounds pretty effective! I remember the first time I used fresh pinapple on
some chicken and pork and turned the stuff into mush (kabobs).

Sqwertz wrote:
>
> It probably would start to break down too much.

I've done it overnight, and it did not get mushy.
When I reported my results here, people warned me
that wasn't safe, for bacteriological reasons.

> Don't mind those people who will probably jump in here and try and
> tell you it doesn't work, or makes it taste funny, or other
> nay-saying. It turns out they've never tried it.

Doing it overnight, I detect a slight hint of
ammonia.

"Sqwertz" > wrote in message
...
> Peter wrote:
>> I'm looking to replicate chinese tender beef recipes.
>>
>> There are all kinds of methods online for use of baking soda. Soaking in
>> water and baking soda, coating the beef dry(ish) and leaving it, etc.
>>
>> So... if I do the water and baking soda, what ratio?
>>
>> Can I just coat the meat dry with baking soda?
>
> I just mix the beef or pork with a little soy, rice wine, and oyster sauce
> and then dust lightly with baking soda (using the new Arm and Hammer
> shaker top cans of baking soda). Then mkix it all all up.
>
> I only use a half teaspoon or less for a pound of beef (or a 1/4 teaspoon
> for 1/2lb of beef, would be my normal portion).
>
>> How long?
>
> As little as 15 minutes. I've never let it go more than an hour. Doesn't
> need to.
>
>> If I leave it too long will it go mushy, or is it like a brine, and after
>> it reaches a 'peak' there is no more effect?
>
> It probably would start to break down too much.
>
> Don't mind those people who will probably jump in here and try and tell
> you it doesn't work, or makes it taste funny, or other nay-saying. It
> turns out they've never tried it.
>
> BTW: Do not use this method on chicken. It makes poultry rubbery. I've
> never tried it with squid or other seafood.
>
> -sw


Thanks Steve. I sprinkled the beef lightly and let sit for about 30
minutes, that worked just fine. I think it was round steaks, lean, pretty
leathery without the soda.

"Dirty Harry" > wrote in message
news:F0Bxk.82398$hx.12663@pd7urf3no...
>
>>> How long?
>>
>> As little as 15 minutes. I've never let it go more than an hour. Doesn't
>> need to.
>>
>>> If I leave it too long will it go mushy, or is it like a brine, and
>>> after it reaches a 'peak' there is no more effect?
>>
>> It probably would start to break down too much.
>
> Sounds pretty effective! I remember the first time I used fresh pinapple
> on some chicken and pork and turned the stuff into mush (kabobs).


I'll remember that. I like to use chicken thighs for many dishes, they
stay tender even when forgotten and cooked too long :-)