Overhead view of raw ground meat in a kitchen tray

Food - News

The Unexpected Baking Ingredient That Will Revolutionize The Way You Brown Meat
Browning meat seems like a simple process, but it can all too often leave you with dry, tough, gray specks rather than that deliciously browned and flavorful meat you're looking for. Fortunately, the secret to better-browned meat is probably already sitting right in your fridge or pantry.
Simply mix a quarter to a half teaspoon of baking soda with a tablespoon of water and pour it over the meat five minutes before cooking it. As the meat browns, you'll notice significantly less liquid in the pan because it's all staying right in the meat, producing extra juicy dishes without any aftertaste.
Baking soda doesn't penetrate far into the meat, so it works best on meats with lots of surface area, like ground/chopped meat or the thin strips used in stir frys or stews. With just one common ingredient and a few extra minutes, there's no easier way to dramatically improve an amazing selection of dishes.