Browning meat is an essential step in many recipes, but the results are often tough, dry, and gray. Lan Lam breaks down the science behind using baking soda as a tenderizer and browning agent in ground meat to elevate your meal.
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45 Comments
Thx u miss
Y’all have great content! I really appreciate the breakdown with candy
dude this works ha i didn't believe but it makes the ground beef juicer and tender for sure
I can’t wait to try this!!
Do you know anything that might happen if you mix the baking soda into the raw meat and leave it for too long?
Not that I would do that
I have been cooking for 50+ years, and I didn't know to do this. Cannot wait to try
B V gan❣
Can’t wait to try this in my chili recipe!
🧑🏼🍳 ❤ tried it this evening with ground turkey and it worked really well 👍🏻
Expected cooking tips….ended up learning science.
You got yourself a new subscriber, Ms. Lan!
I made the best burgers I’ve ever had today using mediocre quality, yet still outrageously expensive ground meat. The meat browned up so beautifully, didn’t stick to the pan, and had a wonderful texture and flavor. Great tip for these times, thank you Lan and YouTube algorithm!
ai script?
Red sauce?
This increases your sodium intake
Every single moment of this video was unskippable. Thank you!
Like most AzNs, I’ve used baking soda for meat all my life for cooking (stir fries, bbq skewers, etc.)… but never for ground meat. Excellent tip! ✨
To activate baking soda, a bit of acid is needed. Like a teaspoon of apple cider vinegar. jsut don't over do it or it will become sour.
I've always thought the beans were as important as the meat in Chili! I'd have used about 4 timers the amount of beans.
She's good this woman got some good stuff 👍💯
I don't know if this would work for certain minces. In Europe/Netherlands supermarket beef mince is preserved with acids (eg. Ascorbic). Adding soda might create more water and then I dont know what it will result in.
Thanks!
Baking soda is teeming with sodium. No thanks.
Very nice. I don't see a lot of chefs talking about the chemistry behind the cooking process.
Gold 🥇
Lan you are a great teacher!!!
Lan, I don’t know if you read these, but I really appreciate your teaching style!
I didn't watch the video, but the answer is MSG
Should have made a comparison between the cooking of meat without baking soda and of meat with baking soda. You know, so we could see what the difference looks like.
50 years as a food scientist working for world's largest food companies. I LOVE and respect your "technically" episodes. Thank you! Please do more.
Tried it out. Ground meat came out awesome. Thanks, Lan 😀
I just made the best meat sauce of my life. Thank you Lan! Thank you ATK!
Question: why do you use the 2 cups of water in the making of the chili instead of using a stock? Would using a beef or veggie stock affect it somehow?
You can velvet ground beef?!
Links to paywalled recipe. Thats a thumbs down.
I love watching your videos. Would you ever consider explaining coconut? I would go to the store when a recipe called for coconut and find all kinds… sweetened, unsweetened, shredded, desiccated?? What do you get when a recipe says 1 cup coconut?
Called velveting
"85% lean"… that's a strange way to say 15% fat.
Spoilers for those who haven't watched: the secret ingredient is PEOPLE.
How is baking soda good for your body? Conversely, is it bad in any way for you?
I tried this last night and I found you should not cook this in cast iron. Not edible
Gelatine in the burger? Interesting.
Just tried this on Aaron and Claire’s ground beef rice and it made an awesome recipe even better, thank you!
Why gelatin?
Love this. The recipe, the technique, and the science. All of it, I'm subscribed
Honey why is my burger bubbling? 😂 so gross. Just because it looks good doesnt make it good to be eating baking Soda