Tips and Tricks

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You Should Add Baking Soda to Your Ground Meat
"Ground meats like beef and lamb are the stars of many culinary delights such as tacos, meat sauces
Luckily, there is a handy little chemical that solves both of these issues. It’s called “sodium bicarbonate,” but is known to most as “baking soda,” and adding it to your ground beef helps keep it tender while also speeding up the browning process.
Last night, I finally tried it with a little over a pound of ground meat I needed to use up. I sprinkled about a third of a teaspoon of baking soda over the meat, gave it a toss, left it alone for 15 minutes, then cooked it in a pan over medium-high heat.
I am not used to being floored by ground beef, but I was just that—floored. Even after somewhat excessive fiddling and stirring, the beef bits developed a deep, brown crust, and the usual pool of liquid was reduced to a mere puddle. It was also much more tender. There was no rubbery bounce, no unpleasant chew—just beautifully browned pieces of beefy tasting meat.
Why does this work? The baking soda (which is very basic) raises the pH of the meat, preventing the proteins from bonding excessively (and thus squeezing water out); this keeps everything nice and tender, and prevents that pool of liquid from forming. The drier your pan, the faster your food will brown but, according to ATK, alkaline environments are also far more favorable for the Maillard reaction—the “chemical between amino acids and reducing sugars” that gives browned food its look and flavor.

You can add baking soda to cuts of meat as well. Ratio-wise, ATK recommends 1/4 teaspoon for every 12 ounces of ground meat, and a whole teaspoon for every 12 ounces of sliced meat. Mixing the baking soda with a tablespoon or two of water can help evenly distribute it (especially if you’re dealing with sliced stuff), but I found the “sprinkle and go” method to be quite effective with the ground stuff. Toss the raw meat with the bicarb (I just broke it up with a wooden spoon and pushed it around), wait 15 minutes (more time won’t amplify the baking soda’s effects), then cook via your normal method."
 

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Michie

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"Ground meats like beef and lamb are the stars of many culinary delights such as tacos, meat sauces,

Luckily, there is a handy little chemical that solves both of these issues. It’s called “sodium bicarbonate,” but is known to most as “baking soda,” and adding it to your ground beef helps keep it tender while also speeding up the browning process.

Last night, I finally tried it with a little over a pound of ground meat I needed to use up. I sprinkled about a third of a teaspoon of baking soda over the meat, gave it a toss, left it alone for 15 minutes, then cooked it in a pan over medium-high heat.
I am not used to being floored by ground beef, but I was just that—floored. Even after somewhat excessive fiddling and stirring, the beef bits developed a deep, brown crust, and the usual pool of liquid was reduced to a mere puddle. It was also much more tender. There was no rubbery bounce, no unpleasant chew—just beautifully browned pieces of beefy tasting meat.
Why does this work? The baking soda (which is very basic) raises the pH of the meat, preventing the proteins from bonding excessively (and thus squeezing water out); this keeps everything nice and tender, and prevents that pool of liquid from forming. The drier your pan, the faster your food will brown but, according to ATK, alkaline environments are also far more favorable for the Maillard reaction—the “chemical between amino acids and reducing sugars” that gives browned food its look and flavor.

You can add baking soda to cuts of meat as well. Ratio-wise, ATK recommends 1/4 teaspoon for every 12 ounces of ground meat, and a whole teaspoon for every 12 ounces of sliced meat. Mixing the baking soda with a tablespoon or two of water can help evenly distribute it (especially if you’re dealing with sliced stuff), but I found the “sprinkle and go” method to be quite effective with the ground stuff. Toss the raw meat with the bicarb (I just broke it up with a wooden spoon and pushed it around), wait 15 minutes (more time won’t amplify the baking soda’s effects), then cook via your normal method."
Wow! That’s really interesting! :)
 
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It is, I hope it helps in the dry meat I cook when it has little fat, IDK. I am not sure I agree with the crispy part though. I don't like it anymore crispy then I get already.
sorry about the attachment at the bottom, it wouldn't let me delete and I guess I picked it up when I copied.
 
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Sometimes I like to make my own taco shells and always have the same problem. After cooking them, a place to put them so the form of a folded taco shell remains. I improvise but always think I need to invent one, 20 years have gone by and I am still doing the same thing. I think it would take off if someone was to do it. Anyone?
 
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Michie

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Wow, that's great! Before I saw your link i looked on ebay and their holders are for the taco standing up. I need one that you can drain the taco. Maybe I can turn them over to use as a drain. Most just hold them and are short maybe a few inches high so they can't be used for draining. I think I will get the stainless steel as you can use them in the oven if you need to and a drain I didn't check Amazon as it is probably more expensive but there are very few things I will buy from ebay. This is one of the few.
ebay has changed, they only look out for the seller and they have plenty of electronic sellers that are crooks,.
Not that I haven't had plenty of problems with Amazon also.
Thanks for the tip!!
 
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Michie

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Wow, that's great! Before I saw your link i looked on ebay and their holders are for the taco standing up. I need one that you can drain the taco. Maybe I can turn them over to use as a drain. Most just hold them and are short maybe a few inches high so they can't be used for draining. I think I will get the stainless steel as you can use them in the oven if you need to and a drain I didn't check Amazon as it is probably more expensive but there are very few things I will buy from ebay. This is one of the few.
ebay has changed, they only look out for the seller and they have plenty of electronic sellers that are crooks,.
Not that I haven't had plenty of problems with Amazon also.
Thanks for the tip!!
You can use them for both. Homemade shells or taco stands. All it is is a zigzag design.
 
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This site stays free and accessible to all because of donations from people like you.
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This site stays free and accessible to all because of donations from people like you.
Consider making a one-time or monthly donation. We appreciate your support!
- Dan Doughty and Team Christian Forums