a cooking technique for preparing raw meat before a stir fry so that it stays tender + doesn’t dry out or get tough during the cooking process
toss the meat in 3/4 tsp of baking soda per pound of meat. let rest for 15-30 min & then optionally rise the baking soda out
baking soda is alkaline and coating the meat in it makes the surface more alkaline. at a higher pH, proteins stay farther apart so more water stays inside so the meat doesn’t dry out as much as it’s heated