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Old 07-05-2006, 11:22 AM   #11
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Quote:
Originally Posted by bubblygal
actually you can use 7-up/spirte or coke
it works the same work


But those drinks are acidic and baking soda is alkaline... ????

Plus acids don't really "tenderize" meat.

Edited to add that baking soda has such an unappetizing taste .... I would worry about picking any of that taste up in the meat.
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Old 07-05-2006, 11:23 AM   #12
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Quote:
Originally Posted by mignon
It seems everyone and his father knows about using baking soda to tenderize beef but me.
I didn't know about it, Mignon.
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Old 07-05-2006, 12:32 PM   #13
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Quote:
Originally Posted by jennyema
Edited to add that baking soda has such an unappetizing taste .... I would worry about picking any of that taste up in the meat.
I was wondering about that too. do you have to rinse the meat before seasoning it? Color me stupid I guess.
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Old 07-05-2006, 05:08 PM   #14
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Originally Posted by Constance
Ironchef, I'm mainly interested in tenderizing sirloin tip steaks about 1-1/4 inches thick.
I love the taste and leanness of this cut, but it's really too tough to cook like a steak.
I would think that 4 hours in the marinade should suffice.
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Old 07-06-2006, 05:44 AM   #15
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IC - Have to say I'd never heard of using baking soda as a tenderizer! Cornstarch, yes - my Japanese/Hawaiian friend uses a cornstarch mixture all the time to 'tenderize' stir fry cuts of meat. Interesting!
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Old 07-06-2006, 09:36 AM   #16
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so, I'm assuming that no one has really tried this, correct? If so, how do you get rid of the baking soda taste???
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Old 07-06-2006, 12:16 PM   #17
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Do you know what I've concluded from all this? I've decided to give vegetarianism a shot
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Old 07-06-2006, 12:17 PM   #18
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Originally Posted by mignon
Do you know what I've concluded from all this? I've decided to give vegetarianism a shot
At least you'll be ready to deal with vegetables that require tenderizing
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Old 07-06-2006, 12:27 PM   #19
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Thanks, Ironchef! I'm going to give this a try.

I'm assuming that one would wash the baking soda off before cooking the meat?
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Old 07-06-2006, 12:42 PM   #20
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Originally Posted by Constance
Thanks, Ironchef! I'm going to give this a try.

I'm assuming that one would wash the baking soda off before cooking the meat?
Don't you think it would be better to leave it on in case you suffer dyspepsia, the baking soda would probably mitigate am upset stomach!
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