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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Curious, why do you add baking soda to your other recipes? What does it add? [/quote] +1[/quote] Not the OP, but I’ve heard the meat will release less moisture and brown a little better. I wouldn’t do it because of the flavor, but maybe it works. [/quote] It works, but you have to be careful not to add too much. Also you can just cook in small batches with a bit of hot oil in a very hot pan if you want more maillard. Don't dump the meat into the pan with the juices -- you want as little liquid as possible. [/quote]
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