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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]

It’s actually a chemical reaction. It is best to stir it to make all the baking soda react. The foam is carbon dioxide is being released. If you added to a chili it raises the pH and can make the chill tasteless(neutral pH) or really bad right.

Chili uses ground meat. I really don’t know why you have to tenderize the ground meat. Just cook at a low temperature.[/quote]

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