See (and try) what it's all about - you'll be surprised how good this trick is!
Preparing minced meat is not exactly a science. However, do you know how to get the most and truly full flavor from minced meat, whether beef, pork, or mixed? Unless your method involves adding baking soda to the meat, the obvious answer is no.
Experts shared a simple tip: dissolve in a little water a pinch of baking soda, then mix it into the raw minced meat and let it stand before cooking at least 15 minutes (but not more than 45 minutes).
For a more accurate measurement, they recommend 1/2 teaspoon of baking soda and a few tablespoons of water for a chili recipe that calls for 2 pounds of beef. You may need to adjust the amount depending on how much meat you need, but this can give you the best idea of how big (or small) a “pinch” you need.
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What does baking soda do to ground meat?
Baking soda works by raising the pH balance on the meat's surface, which not only helps it retain moisture, but also helps it cook faster—meaning you'll end up with juicy, brown meat, rather than a pile of greasy, gray mush. The website America's Test Kitchen called the process "better tanning using chemistry" and shared a helpful visual that demonstrates just how much of a difference a small addition of baking soda can make.
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In addition to a less sour taste, baking soda can also slow the excessive binding of proteins in meat by heating, resulting in a tough meat texture.
Baking soda is a truly miraculous ingredient that can be used in the household for cleaning, removing stains from clothes, as well as for cosmetic purposes, for foot care, removing dark circles, washing hair...
