Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked. Learn more about the uses of baking soda: https://cooks.io/3ZcBI80 | Cook's Illustrated

How to Flatten Meat With a Tenderizer : How to Flatten Meat With a Tenderizer

1.2M views · 38K reactions | I Tested Every Meat Tenderizer! | MaxTheMeatGuy | Facebook

38K views · 500 reactions | Wood you use a wood meat tenderizer? #kitchentools #woodwork | Blacktail Studio | Facebook