Baking Bicarb Soda Same
Baking Bicarb Soda Same
How does Baking soda tenderize meat?
I've been seeing lots of YouTube cooks revealing this trick from Asian cooking. But can anyone shed light on the chemistry involved? I believe tenderizers like papain and some fruit juices have enzymes that break down the meat protein. How and why does sodium bicarbonate tenderize meat?
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· 6y · edited 6y
I have to dig out my Cook's illustrated, but baking soda raises the Ph level of brines and soaking liquids. This allows the proteins to denature much more quickly not only in meat but also in dried beans. This will give you tender beans, and crispy skins on baked chicken wings as well because water can get in the gaps of the proteins. Contrary wise, adding acidic ingredients too soon will keep proteins tough, animal or vegetable. edit: perhaps this will help > http://kitchenscience.sci-toys.com/acids
level 1
Did you watch the video with the Dumpling Sisters?
level 2
Yes, I've seen the Dumpling Sisters do it. But also Seonkyoung Longest and many others.
level 1
The mechanism of tenderizing is the denaturing of proteins. This can be achieved through various means such as salt, acids (such as vinegar) or alkalies (such as baking soda/bicarb). Your question regarding asian cooking I assume would be velveting. This sometimes uses bicarb but I think more often is done with egg white and corn starch. Egg white can have a pH of up to 9.7 so I imagine this alkilinity may be similar to the alkinity caused by bicarb.
level 1
Sodium bicarbonate is a weak alkaline or a weak base. In contact with moisture, it breaks down into Na+ and HCO3- ions. The latter can attract an acid proton (H+) present in water, removing it from circulation, exerting a slightly basic or alkaline tendency on the area. Meat is held together by fat and connective tissue (proteins), both of which are denatured by acid. This means the stringy parts loosen up and break down in that environment.
level 1
It's called velveting, read more here.
level 2
OP · 6y · edited 6y
That's a very interesting technique. I may give this a try! But it's not what I'm asking about. There is no mention of baking soda.
level 1
Only thing I can think of is that base mediated cleavage of some of the collagens. Proteins are hydrolyzed by both acid and and base.
I can't imagine this tasting good though. Some of the fats in the meat will react with the base making soap as you cook it. Ad if you were to rinse the meat, it ill soak up water just like other rubbed meat as sodium bicarbonate is a solute that move into the flesh.
level 1
Baking soda changes the chemistry and raises the pH of the liquid on the surface and within the interior of the meat where it has penetrated. In an alkaline environment coagulation of protein is inhibited which means the meat stays more tender and moist when cooked.
Source: https://www.reddit.com/r/Cooking/comments/3ft3in/how_does_baking_soda_tenderize_meat/
Posted by: rowanwiging1974.blogspot.com
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