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Can Baking Soda Make Meat Tender and Juicy?

Published Aug,23 2011 | By Cynthia B. Astle

Today's cooks have rediscovered the old-fashioned technique of soaking meat in salted water, or brine, because it adds moisture and tenderizes tougher cuts. When the brine's salt gets replaced with baking soda, something remarkably different but equally tasty happens.

Cynthia B. Astle is a longtime journalist who has written on practically every topic of human interest for newspapers such as the "United Methodist Reporter," magazines including "Response," "Arts Ministry" and the "Progressive Christian" and websites such as Darkwood Brew and United Methodist Insight. She was also a food editor and restaurant reviewer for the "Clearwater Sun."