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Reply to "Fix my chili"
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[quote=Anonymous][quote=Anonymous]Baking soda can be used to help tenderize meat, especially if your meat is lower fat (90/10 or lower fat content). However, you should add the baking soda to the meat and let it sit for at least 15 min, usually about 30 min before you apply heat. Then the baking soda is absorbed by the meat. In this case, the baking soda didn't get into the meat, it got into the stewing liquid and then it foamed. If you want to stop the foaming, take it off the heat, cool slightly (like 5ish min), then stir until the foam dissipates. You will allow the meat to absorb the baking soda, leave another 5-10 min, then put it back on the heat and restart the cooking. It should not foam again.[/quote] This! You mix it into the raw ground meat and let it sit about 20 min before cooking. I do this with chili since I use 90/10 or leaner. Works great and I’ve never had foaming. [/quote]
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