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I’ve had people ask me how I get some of the meats I cook so tender.
i.e. Chicken Breast , Pork Chops, Steaks, Salmon… just about anything. BEST way ever is..
BAKING SODA!!!! (maybe some know this already) if you don’t you’re missing out.
Once you’ve washed your meat , lightly sprinkle baking soda on both sides. (I either poke the box with a fork to shake or transfer to a shaker to make easier)
Let it sit for 10 minutes. No longer- RINSE OFF !!! Then pat dry (I use paper towels) cook/season as you normally would. CHANGES EVERYTHING!!
Oh my gosh the first time I made sweet and sour chicken, it melted in my mouth, whereas many times the chicken just didn’t seem tender “enough” for my liking
