This is a first for me. I make steak stir fry pretty often, but because of rising costs, I got a cheaper cut of steak than my usual. I’m no stranger to tenderizing tougher meats, but I usually just salt it liberally and let it sit and loosen the proteins before I cook it. Today, I decided to try something new and tenderize it with baking soda. I used 1.65lbs of steak and 2.5tsp of baking soda, tossed together and let it sit for 30 minutes before rinsing the meat and then marinating it. I marinated with soy, hoisin, salt, black pepper, red chili flakes, garlic and ginger for about 45 minutes. When I started cooking the steak strips in my cast iron, the smell of ammonia started drifting up. I removed it from the pan and smelled it in a separate bowl, still ammonia.
The meat was fine in look and smell when it was raw, and I didn’t notice anything strange after I marinated it. Is it the baking soda? Did it interact with something I wasn’t aware of?
I already tossed the meat out and I’ve never had any issues with salting for tenderizing, so I’ll continue doing that. I’m just really confused why it would have done this?
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