Ground beef is a versatile ingredient used in many classic dishes like burgers, tacos, chili, and meatloaf. But getting ground beef just right can be tricky. It often ends up dry, tough, and lacking flavor. However, there is a simple solution to take your ground beef from mediocre to mouthwatering – baking soda.
In this article, we will explore why adding baking soda to ground beef makes a huge difference and how to do it properly Let’s get cooking!
The Benefits of Baking Soda for Ground Beef
Here are the main benefits baking soda provides for ground beef
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Tenderizes the Meat: Baking soda breaks down proteins in the meat, resulting in a tender texture. No more chewing through rubbery pieces!
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Enhances Juiciness: It prevents the proteins from squeezing out moisture as the meat cooks. Your beef stays succulent instead of drying out.
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Improves Browning: With less moisture pooling in the pan, you get great sear and caramelization on the meat for richer flavor.
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Deepens Flavor: Better browning leads to more complex, roasted flavors developing through the Maillard reaction.
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Allows Faster Cooking: Less time spent evaporating liquid means the meat cooks quicker.
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Works as a Meat Tenderizer: Effective on all types of ground meat – beef, pork, chicken, turkey, etc.
So baking soda helps you get perfectly browned, tender and juicy ground beef every time. Let’s look at how to use it correctly.
How to Add Baking Soda to Ground Beef
Adding baking soda to ground beef is simple, with only a few steps:
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Use 1/4 teaspoon baking soda per 1 pound of ground beef. Too much can make the meat mushy and impart a soapy flavor.
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Evenly sprinkle the baking soda over the meat before cooking. Try mixing it with 1-2 tsp of water first for even distribution.
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Gently mix the baking soda into the ground beef until fully incorporated. Avoid over-mixing.
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Let it rest for 15-20 minutes. This allows time for the baking soda to work its magic.
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Rinse if concerned about taste. This removes any residue, especially for use in tacos, chili etc.
And that’s it! Now your ground beef is all prepped for cooking to perfection.
Baking Soda Tips and Tricks
Here are some additional pointers for success when using baking soda with ground beef:
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Don’t use baking powder. Contains extras like cream of tartar that alters taste.
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Thaw frozen beef completely before adding baking soda for proper distribution.
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Don’t leave baking soda on too long (over 4 hours) as it can make meat mushy.
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Beef treated with baking soda can go straight into recipes like burgers, meatballs etc. No need to rinse if well incorporated initially.
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Baking soda works on all types of ground meat – pork, chicken, lamb etc. Adjust quantity based on weight.
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It can also tenderize steaks, chops and roasts. Use recipes suited for cuts of meat.
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Store ground beef with baking soda in the fridge for no more than 1-2 days. Cook or freeze promptly.
And that covers the basic dos and don’ts! Now let’s get to cooking.
Best Uses for Baking Soda Beef
Here are some of my favorite ways to use ground beef treated with baking soda:
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Burgers: Baking soda helps burgers stay juicy and promotes even browning. No more hockey pucks!
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Meatballs: Tender, moist meatballs with great texture. The baking soda improves the mouthfeel.
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Meatloaf: Retains moisture and prevents dense, rubbery meatloaf. Must try!
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Tacos: For taco night, rinse the beef after adding baking soda to prevent soapy taste.
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Chili: Treat beef with baking soda for the perfect foundation for hearty chili.
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Pasta Sauces: Use baking soda beef in meaty red sauces like Bolognese for deliciously tender texture.
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Casseroles: No more dry, overcooked ground beef in these baked dishes.
As you can see, baking soda can elevate almost any recipe using ground beef. Give it a try for your next burger night or taco Tuesday!
Frequently Asked Questions
Here are answers to some common questions about using baking soda with ground beef:
How does baking soda tenderize the beef?
It changes the pH, preventing muscle proteins from squeezing out moisture during cooking. This keeps the meat juicy and tender.
Does it change the taste?
When used correctly, it does not alter the flavor. But too much can make it taste soapy.
How long does it take to work?
It starts acting immediately but 15-20 minutes allows time for optimal tenderizing.
Can I skip rinsing the beef after adding baking soda?
Rinsing is optional. For burgers etc, rinsing is not needed if well mixed initially.
Does baking soda impact cooking time?
It may reduce cooking time slightly since there is less surface moisture. But generally the time remains the same.
Can I use baking soda for grilling ground beef?
Yes, it helps retain moisture in patties and burgers on the grill.
Can I store ground beef with baking soda?
Refrigerate for 1-2 days max. For longer storage, cook or freeze the beef promptly.
Does baking soda work on other meats?
Yes, it can tenderize all types of ground meat. Adjust quantity based on weight.
The best way to cook ground beef
I have no issues making this claim: This is the best way to cook ground beef. Full stop. Baking soda is a household chemical most folks have readily available in the kitchen (and if you don’t it’s about $1.50 at the grocery store). This method requires the tiniest amount to be effective (more on that in a moment), and it results in not only beautifully browned, crisped edges on your ground beef, but those morsels are soft, juicy, and more flavorful than when they steam in their own liquid mess.
I first became aware of baking soda’s cooking benefits from America’s Test Kitchen because it can speed up the cooking of tough vegetables. There’s a lot more it can do with meat—and that includes sliced or ground beef, chicken, and pork too. The way I do it is by dumping the ground meat into a large frying pan. (Crowding any ingredient, whether veggie or meat, is a surefire way to create steam and that delays browning, so give your food plenty of space.) Break up the meat with the heat off, and then sprinkle on a small amount of baking soda. America’s Test Kitchen recommends about a quarter teaspoon for every 12 ounces of meat, so for 16 ounces of beef I eyeballed a heaping quarter-teaspoon.
Sprinkle the bicarb as widely as you can to cover the most meat surface as possible. It’s impossible to cover every spot, and thats okay, itll still work wonders. Toss, flip, and stir the meat around to mix up the meat with the baking soda and let it sit for 15 minutes. When the timer is up, turn on the flame and cook as usual.
I cooked two batches of meat to show the difference—one with the baking soda treatment and one without. For the baking soda batch, I sprinkled it on and waited 15 minutes. Then I turned the flame onto about medium heat and started stirring and breaking up the meat as it began to cook. Not only did the meat cook quickly, but I started seeing browning within the first two minutes; a lot of the meat was still raw in areas.
The entire pan of meat was cooked in five minutes, and I crisped it for two extra minutes. There was only one moment where I could see some liquid emerge, but it was nothing you would equate to a pool.
For the regular ground meat, I simply started cooking it over medium heat, breaking it apart and stirring. Things were looking the same for the first minute, minus the browning. Then just before the final parts turned gray, a great puddle of liquid formed. That liquid is supposed to be inside your meat, by the way. Instead, it fills the pan before the meat can start browning and further delays that browning. That pan took an extra five minutes and the meat pieces were noticeably tough.
