Why do you add baking soda to ground beef?

What is the trick on How to Make the BEST Taco Meat?

Baking soda!

By gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.

A-M-A-Z-I-N-G right???!!



What do you add to ground beef?

For filler and flavor, add chopped herbs and soaked breadcrumbs. Minced garlic, fresh herbs, and dried spices flavor ground meat so effectively because they get mixed right into the center of the meat, unlike with a steak or roast, where the seasoning just sits on the surface.

Does baking soda make meat crispy?

The folks at Cook’s Illustrated magazine say you can soak the meat in a solution of baking soda and water for 15 to 20 minutes. … You can use baking powder in a seasoning mixture or with salt and rub it on the skin of chicken or turkey, which helps crisp the skin.

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How can I make ground beef taste better?

For filler and flavor, add chopped herbs and soaked breadcrumbs. Minced garlic, fresh herbs, and dried spices flavor ground meat so effectively because they get mixed right into the center of the meat, unlike with a steak or roast, where the seasoning just sits on the surface.

Marinating Tenderised Beef

After it’s been tenderised, go ahead and marinate it in whatever you want – wet sauce or dry seasonings. Because we’re using thin slices of beef here and it’s been tenderised, we don’t need to marinate for long. Even 10 minutes will suffice.

Also, stir fries have the benefit of glossy sauces coating the beef so that’s another reason why we do not need to marinate it for long.

Pictured below is the stir fry sauce / marinade for Chinese Beef and Broccoli.

How do Chinese restaurants get their meat so tender?

Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat in cornstarch and egg white or bicarbonate of soda to give it a soft, slippery, velvety texture.

Can I make it ahead of time?

Yes! You can brown ground beef and save it for later which will save you lots of time in future recipes. Once fully cooled, place the cooked ground beef in an air-tight container and store in the refrigerator for up to five days.

I like to purchase my meat in bulk and then cook and brown a few batches to store for future use:)

What can I add to ground beef for flavor?

How Do I Season Beef?

  1. Basil. We love basil on almost everything. …
  2. Bay Leaves. Bay leaves are wonderful for adding flavor to a large roast. …
  3. Black Pepper. You can never go wrong with plain old salt and black pepper. …
  4. Cayenne Pepper. …
  5. Chili Powder. …
  6. Cilantro. …
  7. Cumin & Curry Powder. …
  8. Garlic.

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Baking soda is one of the best ways to tenderize your meatball meats. It does require a little pre-planning. It is, however, easy to use and always gives you excellent results. Baking soda is a must in most meatball recipes.

How do you make ground beef not dry?

Leaner blends have less fat, thus less shrinkage. Generally, the higher the cooking temperature, the greater the shrinkage, so cook ground beef at a moderate temperature rather than high heat. Overcooking will result in a dry, tasteless result as the juices evaporate.

Beef cuts to tenderise

These are the best cuts of beef to tenderise:

  • economical steaks* – any type, like good value rump, porterhouse, sirloin, round bottom etc. that are otherwise quite dry when used in stir fries;

  • chuck and similar cuts of beef used for stews – this technique will tenderise the beef perfectly, however, by their very nature, stewing cuts of beef don’t have as strong a natural beef flavour as steaks. However, I’m fine with that because stir fries always have great sauces!

* It sounds counterintuitive to tenderise steaks because one would assume if beef is sold labelled as “steaks”, that indicates they’re good for quick cooking (eg grilling) so it should be good for stir fries. But it’s not – even steaks range from economical to high quality. You can use any high quality (expensive) steak in stir fries without tenderising (which is what fine dining Asian restaurants do). Use this tenderising technique on budget steaks, not expensive steaks.

What type of meat should I use for tacos?

Lean ground beef is the best beef to use for making tacos because you don’t need to drain off any fat after cooking it. There is just enough fat in the beef to make it super flavorful, but not so much to make it greasy.  Skipping the step to drain the fat makes this a quick and easy taco recipe.

Of course, if you have ground beef with more fat, you can still use it in this recipe.  Just cook the beef and drain off the fat before you add the taco seasonings.

If you want to keep these tacos plant-based, simply use any plant-based ground “meat” or soy crumbles.

How to Cut Beef for Lo Mein Other Noodle Dishes

If using beef for noodle dishes or dishes like Beef and Pepper Stir Fry, an extra step to slice beef into thin strips (julienne) is required.

In Chinese stir-fry cooking, the way ingredients a

In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips.

Beef fried rice requires small chunks of meat to go with the small grains of rice. Make sense?

Can You Use A Baking Powder Solution For Meatballs?

If you want to tenderize your meat fast, soak it in a baking soda solution. Your meat will be tender within about 15 up to 20 minutes.

The best thing is that even if you leave the meat in the solution for too long, it will not harm it. This is why it is a better option than brine, which tends to make your meat mushy and stringy if soaked for too long.

What is Chinese Velveting?

Velveting is a process used in traditional Chinese cooking to prepare meats for stir-frying. Chinese velveting techniques vary, depending upon the cut and type of meat used for the dish, and also involve tenderizing, marinating  and different cooking methods.

Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. The velveting of beef is probably most common, since beef benefits more than other meats from this cooking technique.

How to Brown Ground Beef

Yield: 1 pound Prep Time: 5 minutes Cook Time: 10 minutes

Total Time: 15 minutes

With my easy to follow step-by-step instructions you’ll get browned, flavorful, juicy, AND delicious beef every time.