Ribeye steak

Who here absolutely loves indulging in a mouthwatering Ribeye steak? I often get inquiries about how I manage to achieve such tender meats in my cooking, be it Chicken Breast, Pork Chops, Steaks, Salmon, or practically anything. The secret? BAKING SODA! Perhaps some are already familiar with this technique, but if you’re not, you’re truly missing out.

Here’s the game-changing method: After washing your meat, lightly sprinkle baking soda on both sides. You can either poke the box with a fork to shake it or transfer it to a shaker for convenience. Let it sit for a brief 10 minutes—no longer. Rinse it off, pat it dry (I prefer using paper towels), and proceed to cook/season it as you normally would. Trust me, it changes everything!

I still vividly remember the first time I made sweet and sour chicken using this method. The tenderness was incredible, and it practically melted in my mouth. This technique has elevated my cooking, especially when I felt the chicken wasn’t quite tender enough for my liking in the past.