does baking powder tenderize meat

But, with a little planning and a sprinkle of ingenuity, London broil can become the luxuriously tender, bracingly savory centerpiece of any dinner. 2) Coffee. Using baking powder can bring meat not only tender but also moist and juicy. A standard brine for one and a half pounds of meat calls for one-fourth cup of salt dissolved in one quart of water. Ad Choices. More from Bon Appetit: 18 . The marinades star ingredient? Or season simply with a generous amount of salt and some black pepper. , Pound: Pounding your steak is an easy way to break down the fibers and soften the meat. You can email the site owner to let them know you were blocked. Put a quart of water in a bowl and mix in a teaspoon of ARM & HAMMER Baking Soda. Meat Mallet. As a substitute for brute strength, meat-tenderizing powder uses basic biochemistry to beat even your toughest meats into tender submission without the effort of using a mallet. This then velvets your cuts of steak and chicken before theyre thrown on the grill, in the oven or your favorite stir fry. They work well as an alternative meat tenderizer. MSG is a bit of a controversial food additive. Can you use baking powder instead of baking soda for meat? As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. Is baking soda and baking powder the same? Spread the mustard all over the top and the sides of the corned beef brisket. Tea contains tannins, which are a natural tenderiser. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. The brining process generally takes at least 30 minutes before the meat is tenderized. It can be marinated with damp or dry spices, or cooked plain. How to tenderise beef easily! All materials posted on the site are strictly for informational and educational purposes! The answer is yesto an extent. If you have ever volunteered to cook the Thanksgiving turkey, you are probably familiar with the concept of briningsoaking the bird in a mixture of salt water and spices to make it tender and flavorful. Sodium bicarbonate. They recommended a slurry of baking soda and water and a 15-minute minimum soak before cooking. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. My hobby is cooking, and on this blog I collect various materials about cooking. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan. You can also use baking soda to tenderize chicken and pork. Can you use baking powder to velvet beef? For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. What is the best natural meat tenderizer? Baking powder helps to reduce the bonding of proteins in meat, making it easier to cook and serve. She contributed to articles about food, gardening, and pets. But baking powder has an effect on poultry skin (more on this later). Another advantage to a tenderizing solution made with baking soda is its efficiency compared to saltwater brine. Place your chicken breast pieces in a medium-sized bowl and sprinkle over baking soda (bicarbonate of soda, NOT baking powder!). How do Chinese restaurants tenderize meat? does baking soda tenderize meat? 2023 Cond Nast. Tea consists of tannins, which are a natural tenderiser. This helps explain how cuts of meat tenderized by brine typically weigh between 6 and 8 percent more before cooking. Remove the meat and rinse it with plenty of water until no more traces baking soda solution is left on the surfaces. Natural Substitutes for Meat Tenderizer Powder. It also gives dishes a subtle flavor that can be enhanced with other spices or herbs. Pound: Pounding your steak is an easy way to break down the fibers and soften the meat. This may sound weird, but stay with us. While both items appear comparable, theyre certainly not the very same. In the recipes that I use, products that can be bought at any store. .how-to-content-section.photo-style p { Click to reveal It has done its job by now! Tea contains tannins, which are a natural tenderiser. }. u2462 Remove and rinse. How much baking soda do you put in a marinade? Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Location steaks on a rack over a flat pan. Saltwater brine denatures meats by encouraging the proteins to bond to more water. . Baking powder is very abrasive to the tooth surface and acts by breaking and abrading down the outside layer of the tooth surface rather than actually brightening the tooth.. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for? Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. Wet Brine: Which Is The Best For Your Bird? They recommended a slurry of baking soda and water and a minimum of 15 minutes soaking before cooking. . For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Tenderizing meat with a baking soda solution takes a smaller amount of ingredients than saltwater brine. Heres the tip: For every pound of ground beef, a good rule of thumb is to add about 1/4 teaspoon baking soda and to let the meat sit for about 15 minutes before cooking. Soak the meat in the solution for at least 15 minutes. In fact, baking soda can actually make meat tougher and less susceptible to damage. 2023 America's Test Kitchen. You can also use baking soda to tenderize chicken and pork. The action you just performed triggered the security solution. A quick and easy method is the use of the meat tenderizer. Coffee adds flavour and acts as a natural tenderiser. Soaking meat in a salty brine helps the meat muscles absorb more water, thus retaining moisture. Place in the refrigerator for about 30 minutes. It depends. How do you make plain flour into self raising without baking powder? Performance & security by Cloudflare. , Let it come as much as room temperature. Be sure to use baking powder specifically designed for meat cooking if you want the best results. Restaurant recommendations you trust. As little as a 1/4 teaspoon of baking soda for a pot of coffee can smooth the harsh flavor of inexpensive coffee and make it easier to digest. This might sound odd, but stick with us. Is it bad to tenderize meat with baking soda? Probably. The acetic acid in the vinegar breaks down meat fibers, making them more tender and flavorful. Is it baking soda or baking powder that helps meat brown? Tenderizing with a baking soda solution is faster than using a saltwater brine. ol{padding-left: 35px !important;} This might sound odd, however stick with us. 8 Simple Ways to Make Difficult Meat Tender. Conversely, baking powder includes sodium bicarbonate, as well as an acid. Still, a London broil has its own charm. Shan Meat Tenderizer Powder can be used to make Mutton, Beef, Prawn, Lamb or Chicken more delicious. What is a good substitute for meat tenderizer? Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour. The baking soda assists lock in the moisture and prevent the beef from getting soggy, a la Emily. How long does it take to deep fry frozen egg rolls? Is it safe to use canola oil after the expiration date? For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. This chemical reaction makes it more difficult for the proteins inside the meat to tighten up, and when proteins can't bond, the meat stays tender when cooked instead of constricting and toughening up. . Smaller sized cuts of meat, or meat thats been chunked or sliced, should be taken in a baking soda\/water service. Although some butchers sell a cut of meat and call it a London broil, its almost always made using flank steak, top round, or another tough cut of beef. Your question: Can you fry an egg in the shell? Quick Answer: Why does cooked food smell good? As little as a 1\/4 teaspoon of baking soda for a pot of coffee can smooth the extreme taste of affordable coffee and make it simpler to digest. In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Just soak your beef cuts in these natural tenderisers prior to cooking, and we guarantee the beef will be fall-apart tender! $('.left-sec img').attr("alt","Arm and Hammer baking soda used to create a tender, juicy steak") ; The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Youre probably tempted to use baking powder and baking soda interchangeably, but baking soda and baking powder are not the same. , 2) Coffee. Once boiling, reduce the heat and cook uncovered on low heat for 1.5 - 2 hours, or 30 minutes per pound. Best answer: How long does a frozen pie take to cook? To use baking soda to tenderize a tough cut of meat, rub the baking soda all over the meat and let it sit, refrigerated for several hours, according to "Baking Soda" by Vicki Lansky. Cooked chicken can safely be stored in the refrigerator for up to two days. 1) Tea. The 5 Things You Should Know About Cooking Venison, Boudin-Stuffed Turkey Breast With Lemon-Garlic Butter, What Is Plant-Based Meat? Proceed with stir fry recipe. Are baking soda and baking powder the same? I tried BAKING SODA on $1 Steak and this happened! It takes a teaspoon of baking soda in its water solution for sliced meat, such as chicken and pork. Utilize the meat tenderizer. } After that allotted time, the meat should be rinsed and ready to go! The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Home. The Food Scientist answers vexing food questions This is one of those things that seems too good to be true, but it totally works. Photograph By Isa Zapata, Prop Styling By Dayna Seman, Food Styling By Jesse Szewczyk. . Baking soda is also used a lot on meat and poultry for stir-frys. Let it rest in the refrigerator for 3 to 5 hours. According to this Cooks Illustrated article, baking soda raises the pH at the surface of the meat, making it more difficult for excessive protein binding and allows the meat to remain tender even during cooking. -To tenderize pork with baking soda, dissolve 1/2 teaspoon of baking soda in 1/2 cup of water. Your question: How do you make sure a sausage is cooked? For one, its more affordable than some of its more well known siblingsIm looking at you prime rib. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. } How can I tenderize pork chops quickly? The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. All materials are posted on the site strictly for informational and educational purposes! 1) Tea. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. It can be marinated with wet or dry seasonings, or cooked plain. According to our trusty Food Lovers Companion, there are three ways you can tenderize meat chemically: long, slow cooking; use of a commercial meat tenderizer (Accent is perhaps the best-known brand); or marinating in an acid-based marinade that contains enzymes, which break down connective tissue. Remove and rinse. To better understand this, lets look at the three main methods of tenderizing meat: mechanical, thermal, and enzymatic. .how-to-content-section.photo-style.text-style .content-section .left-sec { News FlashSugar Is the Natural Tenderizer Your Meat Has Been Missing. Therefore, alkalizing the surface of the meat makes it harder for protein particles to bond. of steak = 1.6 ounces or about 3 tablespoons of baking soda Step 2: Place meat in a container and store in the refrigerator How To Store Veggies, Fruits, Cereals And Meats. Examples include: Bowls (glass, stainless steel or ceramic), Do NOT use aluminum, copper or cast-iron bowls or pans, Rub the baking soda on your meat, making sure to cover all sides, Use about 1 percent of the meats weight in baking soda ounces (e.g., 10 lbs. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. HEAT oil in a medium skillet over high heat. Its not unusual for game meat like venison to still taste, well, gamey. In short: both processes have pluses and minuses, but having multiple options for meat tenderizing provides flexibility for both time and taste. ATTENTION TO RIGHT HOLDERS! (More on this below). Best Value Meat Tenderizer: Amco 4-in-1 Stainless Steel Meat Tenderizer. Ensure all the baking soda is removed before cooking. Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked. Using a dry brine, or rubbing the meat down with salt and dry spices and letting it air dry in the refrigerator, is also a popular method to gain the same results. 6) Baking Soda. Your IP: Stew meats and smaller cuts of venison might require overnight soaking, while roasts and ribs should sit in the refrigerator for at least two days. Use tsp baking soda for every 8 oz chicken. Although the two are often seen as synonymous, London broil is in fact a preparation of meat, rather than a specific cut. Ingredients For The Baking Soda Tenderized Steak: Steak Baking soda Salt A bowl of water Directions: In this awesome video by Guga Foods, on YouTube, you will learn these wonderful things you can do to enhance the texture and flavor of cheap meat. , Hit the ideal internal temperature level. As it turns out, Worcestershire sauce already contains many of the components of a good marinade! What happens when you put baking soda on meat? 1 Dissolve baking soda in water (use 1 teaspoon baking soda and 1/2 cup water for every 12 ounces of meat). Olive oil does not actually tenderize meat, but it does provide an excellent base for marinades containing protein-dissolving enzymes that do. The general rule is one teaspoon of baking soda per pound of meat. How long can you tenderize beef with baking soda? Contacts | About us | Privacy Policy & Cookies. Briefly soaking meat in a solution of baking soda and water raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when its cooked. 10 Natural Beef Tenderisers You Already Have at Home. Pour the mixture over the meat and seal it in a container, then refrigerate. 3) Cola. Can I cook frozen uncooked meatballs in sauce? We were surprised to find that samples that were treated for 45 minutes were identical to those treated for only 15 minutes. Toss with fingers, leave for 30 minutes. Can you use baking powder on chicken breast? Cook as desired, then bite into a seriously tender piece of meat. If you believe that the posting of any material infringes your copyright, be sure to contact us through the contact form and your material will be removed! Baking soda neutralizes acid and raises the pH level on the surface of the meat, causing the outside to become more alkaline. Pork chops can become tough if overcooked, and tenderizing the meat can help it retain moisture. Try using a slow cooker, or braise with broth or other liquids in a covered dish in the oven. THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but dont worry if your dinner prep gets interrupted and you have to extend that time a bit. Use a small amount of an acidic condiment such as lemon juice or vinegar to neutralise the soda. Whereas an oversaturated saltwater brine might make your cut less filet-like, a baking soda wet brine expedites the tenderizing process and limits the potential for oversaturation. Does baking soda or baking powder tenderize meat? display: block; 3) Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. Sprinkle 3\/4 tsp baking soda (bi-carbonate soda) on 250g\/ 8oz sliced cost-effective beef cuts. All rights reserved. Does baking soda or baking powder tenderize meat? Best answer: Can you cook Ginsters pasties from frozen? ATTENTION TO RIGHT HOLDERS! Prepare as desired, then bite into a seriously tender piece of meat. Cook as desired, then bite into a seriously tender piece of meat. Question: Do you need boiling water for Cup Noodles? Do not use more than that - it will add an unpleasant taste to your meat otherwise. . Does baking soda or baking powder tenderize meat? Plus, letting the meat sit longer in baking soda will not harm it, whereas over-brining meat can make it stringy and mushy. If youre on a time crunch and hoping to tenderize your chicken cutlets or other thinly sliced meats in a hurry, go with wet brining. , Add the coarse salt halfway through cooking. TikTok Wants You to Add Baking Soda to Your Ground Beef Heres the tip: For every pound of ground beef, a good rule of thumb is to add about 1/4 teaspoon baking soda and to let the meat sit for about 15 minutes before cooking. For example, 12 ounces of ground beef needs only teaspoon of baking soda to a pint of water for a solution sufficient to cover the meat, because ground beef has more surface area to affect. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. First, sprinkle the tenderizing powder on the meat gently. Best answer: How do I cook bacon without a pan? Baking soda can be used to make chicken, beef, and even lamb - more tender. Tenderizing with a baking soda solution is faster than using a saltwater brine. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. ANSWER: I found several sources that recommend using baking soda as a tenderizer for tougher cuts of beef, but not baking powder. Cooking tough cuts of meat with low-temperature heat over a long period of time is a great way to tenderize it. Answer: No. Baking Soda is a Meat Tenderizer Baking soda, or sodium bicarbonate, is an alkaline agent at pH8. 4) Pineapple, pawpaw, figs, kiwis. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers. Best answer: How long should you boil large eggs for? Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Or season simply with a generous amount of salt and some black pepper. Here's what to do with a large piece of meat you might grill or pan-sear. You only have to use one teaspoon of baking soda per 2 pounds of meat. 2. Only keep this marinade on for two hours because too much time can make the meat too mushy. What does adding baking soda to ground beef do? dip. If the recipe has chocolate, simply add half a teaspoon of cocoa powder to it. Hi, Im Anna. As far as steaks go, London broil is not the most glamorous way to prepare a cut of beef. Soak the meat in the solution for at least 15 minutes. How can I make angel food cake mix better? Add steaks and sear up until deep brown and crisp, about 3 minutes a side. It only needs a liquid to become activated. Along with it, sprinkle or tap some liquid on the surface of the meat to help the powder reach inside the meat. Along with salt, however, there are other ways and kitchen staples that you can use if you want to tenderize meats. Soak the meat in the solution for at least 15 minutes. How do you tenderize beef with baking soda? Recipes you want to make. Baking soda helps reduce the effects of some of the naturally happening acid in the coffee. Even though the main purpose of baking soda and baking powder is leavening, they can also have an impact on flavor and color. Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). While both products appear similar, theyre certainly not the same. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. You can also add tsp baking soda per pound of ground meat before browning or shaping into patties or meatballs. Are baking soda and baking powder the same? Question: Do I need to wash the powdered meat tenderizer off the beef before cooking? A little goes a long way with especially tough cutslike this juicy London broil. 1) Tea. As Cook's Illustrated explains, baking soda alkalizes the meat's surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. Cloudflare Ray ID: 7a2ab9f15f473b7d Use baking soda if you want your friends to give their compliments to the chef. Cook the meat cuts using your desired methods and have a tasty and tender bite! Baking soda is pure sodium bicarbonate, with nothing else in that box. How to tenderise beef - easily! According to this article in Cooks Illustrated, the baking soda raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, and allows the meat to remain tender even as it cooks. Everyone loves a great marinade to add flavor to chicken, steak, or fish, but did you know it can also help tenderize the meat? .how-to-content-section.photo-style.text-style .content-section .right-sec { You asked: How long do you bake canned biscuits? Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and sometimes soy sauce for about 30-45 minutes. What happens when you put baking soda on meat? Sodium bicarbonate is sodium bicarbonate, which needs an acid and a liquid to become triggered and help baked goods rise. Here you can find many new recipes that are not published on other sites. Instead, you apply salt directly to your cut(s) of meat and let it refrigerate, usually for multiple hours. Does baking powder tenderize meat? It can be marinated with damp or dry spices, or cooked plain. You can also use baking soda to tenderize chicken and pork. However, you may be sacrificing quality for the sake of ease. Use an acid-based food, like lemon or lime juice, over meat. Does baking soda or baking powder tenderize meat? The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda teaspoon for the beef and 1 teaspoon for the sliced meatsfor different lengths of time before cooking them. When baking soda is applied to the meat, it breaks the bonds making the meat tender. What can I use if I don't have wax paper for no bake cookies? What to do with unpopped popcorn kernels? Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). . Sprinkle 3\/4 tsp baking soda (bi-carbonate soda) on 250g\/ 8oz sliced cost-effective beef cuts. Or season simply with a generous amount of salt and some black pepper. Tea consists of tannins, which are a natural tenderiser. Remove and rinse. This process can be ideal for making your Thanksgiving turkey! Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Marinate: Marinating your steak in acids or enzymes breaks down the fibers and tenderizes the steak. Add any seasoning of your choice after rinsing. The physical action is essentially pre-chewing the meat for you. This makes meats more tender and less likely to be tough or chewy. Or season simply with a generous amount of salt and some black pepper. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. 2017 . Your question: Can you fry cooked prawns? What ingredient in kimchi makes it ferment? Coffee includes flavour and functions as a natural tenderiser. A 15-minute (or slightly longer) stint in a combination of water and baking soda keeps meat tender and moist when it's cooked. heat your oven to 350 degrees and place the corned beef in the oven. In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. Quick Answer: What is Chinese cooking wine made of? Make your own marinade using fresh fruits that contain these enzymes or sprinkle on some meat-tenderizing powder that you can buy at your local supermarket. Thats where the genius of associate food editor Zaynab IssasAlways-Tender London Broil comes into play. Cooking advice that works. With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner. For 2 to 3 pounds of venison meat, use a tablespoon of baking soda and a quart of water. The physical action is essentially pre-chewing the meat for you. As a result, a baking soda wet brine can be more forgiving and foolproof than a traditional saltwater brine. Mix well to ensure that all the chicken pieces are coated with the baking soda. Baking soda neutralizes acid and raises the pH level on the surface of the meat, causing the outside of the meat to become more alkaline. Baking Soda Takes Less Time Another advantage to a tenderizing solution made with baking soda is its efficiency compared to saltwater brine. You will begin by adding the baking soda, and or salt to your steak, then chill for 4 to 24 hours. Soak the meat in the baking soda solution for 15-20 minutes. What you should consider is your timeframe and the weight of your cuts. This makes it so the proteins have a harder time bonding to each other when its time to cook the meat. Briefly soaking meat in a service of baking soda and water raises the pH on the meats surface area, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when its cooked. Achieve a perfectly juicy marinated London broil thanks to one secret ingredient you likely already have in your pantry. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness. Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). What is the best way to tenderize chicken? Dry brining does not dissolve salt in water. Baking Soda Takes Less Time Typically, meat only has to sit in a baking soda solution for 15 to 20 minutes, whereas brine usually takes a minimum of 30 minutes to do its work. As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. . Through a process called "denaturing," salt causes protein in the meat to uncoil and form strings, which link to water. Its a valid question! But you can rest easy knowing that the FDA considers it to be generally safe. Set aside for 45 minutes, then use as desired. Heres where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be donewith a cornstarch slurry). Or season merely with a generous quantity of salt and some black pepper. Best Mallet-Style Meat Tenderizer: Rosle Meat Hammer. Leaner meats, such as deer, elk, and buffalo can also be tougher due to less fat content. Here's a trick for tenderizing meat that you may never have heard before: This may sound weird, but stay with us. Achieving said texture isn't always so easy. In fact, when we weighed the samples of treated ground beef before and after cooking, we found that the sample that had been treated for 45 minutes retained a mere 3 percent more moisture when cooked than meat that was treated for only 15 minutes. Deodorize gym bags and sneakers by sprinkling in baking soda inside. Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022.

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