Thinking about brining a chuck roast and was inspired by Chinese orange beef
to go for something a little like that. I did a quick google to see what
spices might be good and saw the instructions to marinade in baking soda
(presumably with water?)

I'm not going to try this today, but anyone familiar with this technique?

http://chinesefood.about.com/library/blrecipe136.htm


Dale
--

In article ,
lid says...
Baking soda is a tenderizer - and quite effective, too. I use it
all the time for meat destined for a chow fun for stir fry. About
1ts per pound of meat. I've never tried it on whole cuts of beef,
only sliced. Don't use too much or you may get an off-flavor.


Hmmm...that answers a question I was wondering about. I just made a
batch of baked beans from a recipe which called for adding baking soda to
the water for cooking them. I did it, but was curious as to why it was
there. Thanks for clearing that up.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Steve Wertz writes:

Baking soda is a tenderizer - and quite effective, too. I use it
all the time for meat destined for a chow fun for stir fry. About
1ts per pound of meat. I've never tried it on whole cuts of beef,
only sliced. Don't use too much or you may get an off-flavor.

I usually mix it with a little soy and sherry, so yes - you'll
need something wet to go with that soda.

Steve wrote almost exactly what I would have written. Except that I
don't make chow fun. But I do use baking soda to tenderize meat while
it marinates for Chinese food. In fact, I used it last night to
tenderize elk. Yes, I made Chinese elk. Not bad at all.

--THC

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