A simple cupboard staple can transform cheap beef mince into a tender, juicy alternative to pricier cuts. The trick, demonstrated by America's Test Kitchen, involves adding baking soda to the meat before cooking.
The Science Behind the Trick
In a one-minute video shared on TikTok, a presenter from America's Test Kitchen explained that baking soda raises the pH of the meat. This alters the charge in the muscle filaments, causing them to repel each other. As a result, the meat holds onto moisture better, making it more tender and juicy.
The technique is inspired by classic Chinese stir-fry recipes and requires no expensive additions. The presenter noted that a higher pH also encourages superior browning, which enhances flavour.
How to Apply the Trick
In the clip, the cook incorporated a quarter teaspoon of baking soda into a tablespoon of water, then worked it through roughly one pound of mince. Dissolving the baking soda in water first ensures it spreads uniformly across the meat.
For the full benefit, the mixture should sit for 15 minutes, though it begins working in as little as five minutes. After that, the recipe can continue as normal.
Versatile and Easy
The presenter said the trick has been used with ground beef, chilli, turkey burgers, pork meatballs, shepherd's pie, and stir fries. "It's just one easy step that really makes a delicious difference," he added.
