Discover how to transform tough meat into a melt-in-your-mouth delight with tips inspired by Chinese restaurants.
Fortunately, a lesser-known traditional method lets you achieve a melting texture on meat, without requiring long cooking times or a complex marinade.
What's the secret? A common ingredient, often underestimated in cooking.
Why does some meat stay firm?
The firmness of meat is influenced by the structure of the muscle fibers and the presence of collagen:
- Lean meat from working muscles tends to be firm (e.g. chuck, flank).
- Some cuts require long cooking to become tender.
- Short on time? There's a quick and effective solution!
Baking soda, a natural tenderizer
