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Originally Posted by msde  When I think of basic chinese takeout, I think of meat tenderized with baking soda. I can't say that I consider this technique an improvement, but it definitely is a technique I don't see used in home cooking. |
I've done it now and then depending on the cut of beef I'm working with and the results I'm looking for. Usually with an eye of round that I've eaten part of in one dish and know that this particular eye of round is on the tough side.
Alkaline water is an ingredient the Chinese have used historically in many aspects of cooking that the baking soda treatment replicates to some degree.
Phil