Ingredients
Method for large cuts of meat
- 1 meat (any weight)
- 1 percent of the meat's weight of baking soda
Method for small cuts of meat
- 1 thinly sliced meat
- 140 ml water
- 1 teaspoon for every 140 ml of water needed to cover the meat
Procédé
Method for large cuts of meat
- Sprinkle the baking soda over the meat and rub it in with clean hands.
- Refrigerate the meat for a few hours or overnight.
- Before cooking, rinse the meat well to remove any excess baking soda.
Method for small cuts of meat
- Mix the baking soda with the water.
- Let the meat soak for 15 to 45 minutes.
- Rinse well before continuing with the rest of the recipe (whether cooking or marinating).
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