In the world of kitchen art, every detail can affect the texture and texture of a dish. Among them, adding the right amount of baking soda when cooking meat, this seemingly trivial operation, but behind the hidden scientific principles and practical wisdom to improve the quality of food. Today, let's dive into why you should put a little baking soda when cooking meat.
First, we need to understand the basic properties of baking soda (sodium bicarbonate). As an alkaline substance, baking soda dissolves in water and releases hydroxide ions, which neutralize the acids in the meat, resulting in a softer texture. This is because muscle tissue contains a certain amount of acidic myoglobin, and in an alkaline environment, muscle fibers will be broken down to a certain extent, making the meat easier to ripen and tender.
Secondly, baking soda also accelerates the hydrolysis process of meat proteins. The protein in meat is denatured during heating, and the addition of baking soda makes the process more efficient, shortening cooking time and making it easier for the pieces of meat to absorb the broth and make it more delicious.
In addition, for some hard, coarse meats, such as beef tendons and pig's trotters, the use of baking soda treatment can significantly improve the chewiness and make it easy to eat, which is especially important for families with elderly or small children.
However, it's worth noting that baking soda, while good, needs to be used in moderation. Excessive amounts of baking soda can cause the meat to become too loose and lose its original texture, as well as give the dish a pronounced alkaline taste. Therefore, in practice, it is usually added in the ratio of 1 4 to 1 2 teaspoons of baking soda per 500 grams of meat, and make sure to stir well enough to allow the baking soda solution to penetrate fully into the meat.
Adding the right amount of baking soda to the meat is a science-based optimization method that aims to improve cooking efficiency and enhance the taste of the ingredients by changing the texture of the meat. However, any cooking technique needs to be applied flexibly according to the specific situation in order to truly achieve the taste and taste of the food, and add a warmth and satisfaction to the table.