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9/29/2023 10:40:24 PM
 
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Section 25: Chit Chat Subject: Ribeye dinner Msg# 1193291
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Jack
To be honest I was not familiar with using baking soda as a tenderizer. I am a fan of dry brining meats with salt or a combination of salt and other spices which I will leave uncovered in the refrigerator over night or for a few hours depending on the cut. Usually steaks I leave over night cut up chicken a lot less. I will have to read up on it and just might have to give baking soda a try. Thanks for bring it to my attention. |
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For reference, the above message is a reply to a message where: Thank you I still and enjoy cooking and baking OK John, so what is your opinion about the trick I heard about putting a thin layer of Baking Soda on cuts of meat and putting them in the fridge for 1/2 hour prior to their preparation. |
Supposed to make them very tender. 
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