Have you ever wondered how some people manage to cook meat so tender and juicy that it practically melts in your mouth? The secret might surprise you—it’s baking soda! While most of us think of baking soda as something used only for baking or cleaning, it actually works wonders when it comes to tenderizing various types of meat.

If you haven’t tried this simple kitchen hack yet, you’re missing out on a technique that can truly transform your cooking. From chicken breasts and pork chops to steaks and even salmon, baking soda has the power to take your meat from tough and dry to soft and succulent, just like Shelia Cline discovered in her own kitchen experiments. The process is incredibly easy. After rinsing your meat of choice, lightly sprinkle baking soda on both sides. You can do this by poking holes in the box and shaking it out, or by transferring some baking soda into a shaker for more controlled application. Once the baking soda is on, let the meat sit for about 10 minutes—no longer than that. After the time is up, rinse the baking soda off thoroughly under cold water and pat the meat dry with paper towels. Then, cook and season it as you normally would. So, what exactly does baking soda do to the meat?

It all comes down to chemistry. Baking soda raises the pH level on the surface of the meat, making it more alkaline. This alkaline environment helps break down the proteins in the meat, loosening up the fibers and resulting in a much more tender texture. By neutralizing the acidity in the meat, baking soda also helps it retain moisture better and improves its ability to soak up flavors from marinades and seasonings. The benefits of this method aren’t limited to one kind of meat either. Whether you’re working with chicken breast, pork chops, steak, or even delicate salmon fillets, the baking soda technique can be applied across the board. Once you start using it, you’ll notice a big difference in both tenderness and flavor.

Just picture biting into a perfectly cooked chicken breast that’s so tender it almost falls apart in your mouth. The softness of the meat is a pleasant surprise that beats any other cooking attempt you’ve made before. Baking soda has this amazing ability to transform even tougher cuts of meat into a deliciously tender and enjoyable meal. Of course, like any cooking technique, there are a few guidelines to keep in mind for the best results. First and foremost, be sure to rinse off the baking soda completely after the 10-minute treatment. If you skip this step, you might be left with a slight, unpleasant aftertaste.

Second, use baking soda sparingly—a light dusting is enough. Using too much can affect the flavor and texture negatively, making the meat mushy or giving it an odd taste. Finally, this method works best for thinner cuts of meat, as baking soda only tenderizes the surface and doesn’t penetrate very deeply. If you’re dealing with thick cuts, you might want to try other tenderizing methods in addition to this one. If you’ve been on the lookout for an easy, affordable way to take your meat cooking up a notch, baking soda is definitely worth a try. This humble ingredient can turn your meals from ordinary to extraordinary by delivering incredible tenderness and flavor that your family and friends will love. Whether you’re a seasoned chef or just starting out, incorporating the baking soda technique into your cooking routine is a surefire way to impress. So go ahead—give this secret ingredient a shot and experience the difference for yourself. Get ready to enjoy meat that’s juicy, tender, and packed with flavor every time you cook. And remember, using baking soda for tenderizing is just the beginning. To really master meat cooking, explore other techniques like marinades, proper searing, and seasoning tricks that will help you get the most out of every cut, turning budget-friendly meat into a gourmet experience without spending a fortune.