Baking soda can also tenderize tough cuts of meat. If you recall Chapter 1, a common misconception is that using acids in a marinade helps make the meat tender. They do not. On the contrary, acids make meat tougher. Bases, on the other hand, can make it tender. If you add a pinch of baking soda to tough cuts of meat, like beef or mutton, and let it sit for 5 minutes, it will make the meat tender. But don’t add too much or you will be left with a nasty aftertaste.
