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[quote=Anonymous]Adding baking soda to meat helps in a few ways - it tenderizes the meat and helps browning by lowering the ph. This is super common in Asian cooking, called velveting. BUT - you don’t just dump it in. You mix it with water and marinade the meat in it for a little bit. This is so the meat can absorb it and actually do the things it’s supposed to. [/quote]
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