You Should Add Baking Soda to Your Ground Beef

Keeps Beef Juicy: Baking soda locks in moisture, preventing the beef from drying out while cooking.

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– Tenderizes Quickly: It softens the meat fibers, resulting in a more tender texture in just minutes. –

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Enhances Browning: The alkaline environment helps the beef brown better and faster.

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Improves Flavor: By enhancing browning, baking soda boosts the rich, savory taste of ground beef.

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Reduces Shrinkage: Meat treated with baking soda shrinks less during cooking, giving you more to enjoy.

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Prevents Clumping: It helps keep the ground beef from clumping together, giving it a better texture.

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Easy to Use: A small amount, usually 1/4 teaspoon per pound of beef, is all you need for the desired effect.

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Ideal for Stir-Fries: Baking soda-treated beef is perfect for recipes where tenderness and browning are key, like stir-fries or tacos.

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