How Baking Soda Changed My Life and My Meat
A Knifemaker's Secret to Perfect Steak, Chicken and Pork
Listen. I’m a meat and potatoes kinda guy. And I've made steak in hundreds of different ways, experimenting with various techniques, marinades, and cooking methods. One of my favorite methods involves sous vide cooking the steak for a few hours, then searing it at 2000 degrees in my forge to achieve the perfect crisp. I thought this was the pinnacle of steak perfection—until I stumbled upon this quick and easy method using household baking soda.
Bear with me as I take you on a journey through the science and magic behind this kitchen hack that has changed my life, making every bite so much more tender…
How Baking Soda Works on Proteins
Proteins in meat have a natural tendency to contract and tighten when exposed to heat. This contraction squeezes out moisture, leading to tougher, drier meat. Baking soda works its magic by altering the pH level of the meat, making it more alkaline.
It's like having a mini tenderizer that works on a molecular level, ensuring each bite is a delight.
Here’s a breakdown of the process:
Raising pH Levels: When you sprinkle a teensy bit of baking soda on meat, it raises the pH on the surface, creating a more alkaline environment. This higher pH level affects the proteins' behavior, making them less likely to bond tightly.
Breaking Down Protein Strands: Proteins are long chains of amino acids that naturally fold into specific structures. These structures are held together by various chemical bonds, including hydrogen bonds and disulfide bridges. In an alkaline environment, some of these bonds begin to break. This process is known as denaturation. In an alkaline environment, the protein strands in meat begin to break down (denature). Denatured proteins lose their structure and are less capable of tightening during cooking. This leads to the tenderest texture.
Retaining Moisture: By preventing the proteins from contracting too tightly, baking soda helps the meat retain more moisture. This is crucial for maintaining juiciness!
Chicken, particularly white meat like breasts, can often become dry and tough when cooked. Applying baking soda to chicken works similarly to steak. It raises the pH, denatures the proteins, and helps retain moisture. For best results, sprinkle a small amount of baking soda on the chicken, let it sit for 15-20 minutes, rinse if you are so inclined (it’s debatable as to if you should) and then cook as usual. This method is especially effective for stir-frying or grilling. Pork chops and tenderloin can benefit greatly from baking soda’s tenderizing effects. The lean nature of these cuts makes them prone to drying out. By treating pork with baking soda, you can achieve a more tender and juicy texture. Again, apply a small amount to a pork loin or thick chop, season, let it sit for a few minutes while you prepare your side dishes and cook. This method creates a crisp sear on the outside of the meat leaving the inside meat moist, flavorful and succulent.
The Ultimate Recipe for Perfect Steak in the Cast Iron Skillet
Now that you understand the science, let's start cooking. Here's my foolproof recipe for a perfect steak with a crispy outside and a tender, juicy center, using baking soda and a cast iron skillet.
Ingredients:
1 ribeye or New York strip steak, about 1 inch thick
1/2 teaspoon baking soda (I know, it seems like it’s not enough, but trust me, it is)
Salt and pepper (to taste)
4 tablespoons salted butter
Instructions:
Prep the Steak: Pat the steak dry. Lightly dust the baking soda evenly on both sides of the steak. Let it sit for 15 minutes. Then, season your steak with salt and pepper to your liking.
Heat the Skillet: Place the skillet, I prefer cast iron skillet for excellent heat retention, on the stove over medium heat. Add the butter.
Cook the Steak: Carefully place the steak in the sizzling butter on the skillet. Cook for 2-3 minutes on each side until a brown crust forms. Tilt the skillet and use a spoon to baste the steak with the melted butter for another 1-2 minutes per side, or until the steak reaches your desired doneness (130°F for medium-rare).
Rest and Serve: Remove the steak from the skillet and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is flavorful and juicy. Slice against the grain and serve!
I hope you enjoyed exploring the culinary science behind using baking soda to tenderize meat. This little trick will revolutionize the way you cook steak, chicken, and pork. Seriously, once you try it, you’ll never go back.
And don't miss my next article, where I'll be revealing the secrets to making the perfect steamed cake for my son's graduation party. Spoiler alert: it’s going to blow your mind! The recipe drops next Wednesday, which, fun fact, is also when I take my piano lessons. 🎹
By the way, all my delicious recipes on this Substack are totally free 99.
Thanks for reading.
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Have a great day,
x
John Phillips, a.k.a. The Knife Man