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# 👨🍳 Chefs’ Tip to Make Meat More Tender Than Ever: Add This Secret Ingredient Before Cooking
Is your meat turning out a little too tough, dry, or chewy? Whether you’re grilling steaks, roasting chicken, or simmering stew, achieving **perfectly tender meat** can feel like a challenge. But professional chefs know a trick — a **simple secret ingredient** that can transform even the toughest cuts into juicy, melt-in-your-mouth perfection.
Here’s the chef-approved method that **elevates tenderness to a whole new level** — and you’ll be surprised how easy it is to use!
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## 🥩 The Secret Ingredient: **Baking Soda**
That’s right — **baking soda** (yes, the same stuff you use for baking and cleaning) is a **game-changer** when it comes to tenderizing meat. When used correctly, it works its magic by **raising the pH level on the surface of the meat**, making it harder for the proteins to bond too tightly. The result? **Softer, juicier, more tender meat.**
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## ✅ How to Use Baking Soda to Tenderize Meat
### For Small Cuts (Stir-fries, Strips, or Cubes):
1. Sprinkle a small amount of baking soda (about 1 teaspoon per pound of meat) evenly over the meat.
2. Toss to coat, then let it rest for **15 to 20 minutes**.
3. Rinse thoroughly under cold water to remove excess baking soda.
4. Pat dry with a paper towel.
5. Cook as desired — grill, sauté, roast, or stir-fry!
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