Baking soda is the secret weapon of Asian chefs. They use it in a technique called “velveting” to achieve exceptionally tender and juicy meat—especially in dishes like sauté, stir-fries, or Asian cuisine.

How does baking soda work? Baking soda raises the pH level on the surface of the meat (making it more alkaline). This prevents the protein fibers from contracting too much during cooking and squeezing water out of the meat. The result is tender, velvety meat that retains its juices.

Step-by-Step Guide to Tenderizing Meat
There are two basic methods, depending on whether you’re preparing meat in noodles/cubes or a whole steak.

Method A: Dry Method (for sliced ​​meat)
Ideal for: Beef noodles, pork chops, chicken breast for Asian dishes.

Slicing the meat: Cut the meat into thin slices or noodles. Add baking soda: Use 1 teaspoon of baking soda per 500 g of meat.

Mix: Thoroughly mix the meat with your hands so that the baking soda coats every piece.

Rest: Let it rest at room temperature for 15 to 20 minutes (no longer than 30 minutes, otherwise the meat will become mushy).

Rinse thoroughly: Rinse the meat thoroughly under cold, running water to remove all the baking soda.

Dry and marinate: Pat the meat dry with paper towels. Now it can be seasoned, marinated, and briefly seared.

Method B: Wet Method / Solution (for larger and thicker cuts)
Ideal for: Steaks, thicker cuts of beef or pork.

Preparing the solution: Dissolve 1 teaspoon of baking soda in 100 ml of water per 500 g of meat.

Soaking the meat: Place the meat in the solution and let it soak in the refrigerator for 20 to 30 minutes.

Rinse: Remove the meat, rinse it thoroughly, and dry it with a kitchen towel.

4 important rules to follow:

Always rinse: If you don’t rinse off the baking soda, the meat will have an unpleasant, pungent aftertaste.

Less is more: Stick to a ratio of 1 teaspoon of baking soda per 500 g of meat.

Pay attention to the soaking time: Don’t leave the meat in the baking soda solution for longer than 30 minutes – otherwise, the muscle fibers will break down, and the meat will have an unpleasant, gelatinous consistency.

Suitable meats: Ideal for beef, pork, and chicken. Not suitable for fish or delicate turkey meat, as it will fall apart.