Baking soda can be used as a meat tenderizer by creating an alkaline environment that breaks down proteins in the meat, making it more tender.
Baking soda can be used as a meat tenderizer for pork by creating a paste with water and rubbing it onto the pork. The alkaline properties of baking soda help break down proteins in the meat, making it more tender. It is important to let the pork sit with the baking soda paste for about 15-20 minutes before cooking to allow it to work effectively.
Ice Vinegar Baking soda and enough water to make a paste meat tenderizer honey
enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer
Probably none - it's not usual to put baking soda on meat. (Baking soda is normally used for baking, or as a cleaning product). If you're trying to tenderise meat with an acid, try wine, yogurt or lemon juice. In large quantities, baking soda tastes really gross, which is why it is not normally used in marinades/to tenderise meat.
To tenderize meat effectively, use about 1 teaspoon of baking soda per pound of meat.
Baking soda can be used to tenderize meat by breaking down proteins and making the meat more tender. This is done by creating an alkaline environment that helps to soften the muscle fibers in the meat.
Nobody is credited with inventing the meat tenderizer. This is a tool that people have used since early civilizations. The first person to patent the meat tenderizer was Walter Dura in 1954.
Meat tenderizer, which can refer to a tool or a chemical used for tenderizing meat
enzyme from unripe papayas used as a meat tenderizer.
A papaya
its a natural acid
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