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Why it works:
The magic lies in a simple ingredient: baking soda (sodium bicarbonate). It raises the meat’s pH on the surface, loosening the proteins and breaking down tough fibers quickly without cooking the meat.
How to Tenderize Meat in 5 Minutes
Ingredients:
Beef (or any tough meat), sliced or cubed
1 teaspoon baking soda per 500g meat
Water (optional, for rinsing)
Instructions:
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