Does anyone have experience adding baking soda to ground beef?

It's used in Chinese cooking to tenderize quickly. Not just ground beef but tough cuts in

general. I have always used cornstarch to velvet but have never tried the BS addition, relying on acids instead. I'm guessing that it breaks down the proteins quickly as papain does/did (I remember when that first came onto the market and I guess it's still around).

But with ground beef, I think it might change the texture as well and I'm wondering if the gelatinous texture of typical dim sum balls is due in part to the addition of baking soda. I always wondered how that was achieved.

I haven't even tried it on tough cuts of meat such as flank steak but if I ever get back to stir fries again, I thought I'd like to see if it works.

Just thought someone may have been there and had some feedback, both on ground beef and other tough cuts, but particularly to changing the texture of ground beef.

 
Marg, I did this once for a chinese soup. I really enjoyed it, unfortunately, I can't locate

the recipe. I actually asked here if anyone recalled the recipe a few years ago. Could not be located... The soup had a very different texture; in a good way. Kind of like the ground meat was floating?

Let me know if you find anything. I will peruse my cookbooks. You have renewed my interest.... It was quite tasty!

edited to add that it may have been corn starch, I do not remember....

 
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