Baking soda and ground meat?

[Wild Bill]

Seen this suggested post on FB.
I’ve never heard of this being done before.
Has anyone here tried it with wild game? If so, what’s the skinny?
A google search shows it’s not completely uncommon, but a first for me.

 

[Nick87]

Never heard of that, be curious if anyone else has...

 

[LousyResident]

Alton Brown uses this method to get onions caramelized quickly I believe. Never heard of using it on meat.

 

[Gellar]

is it necessary? When I brown hamburger from wild game there is very little liquid in the pan.

 

[Gellar]

And…isn’t that liquid rendered fat? Fat=flavor. But I’m fat, so take that all with a grain of salt.

 

[np307]

Yeah, alkaline speeds up the maillard reaction. This is a common thing in some stir fry techniques, called velveting.

 

[Caseknife]

Might have to try it.

 

[SD_Prairie_Goat]

I never run into an issue cause the ground meat I make is always light on added fat.

If your burger is closer to 80/20 I could see this being used.

 

[Nick87]

your burger is closer to 80/20 I could see this being used.

Or if your wife cooks everything into the next universe.

 

[Wild Bill]

My wife is good with all the other stuff, but she can’t cook meat worth a damn. And she knows it. I asked her if she’s ever heard of this and she looked at me like I was from a different universe.

 

[SD_Prairie_Goat]

Or if your wife cooks everything into the next universe.

You're saying in low fat situations it's still useful to brown better?

 

[Nick87]

My wife is good with all the other stuff, but she can’t cook meat worth a damn. And she knows it. I asked her if she’s ever heard of this and she looked at me like I was from a different universe.

Your not alone. We had tacos a few nights ago. I swear she must've cooked the ground beef for an hour by the texture.

 

[Nick87]

You're saying in low fat situations it's still useful to brown better?

I don't think it matters, my wife cooks meat like she's applying for a job at the crematory.

 

[brockel]

When has browning burger been a challenge

 

[Jnasa]

The liquid isn’t just fat. Meat has water that gets cooked out. It evaporates in the cooking the fat doesn’t.

I’ve never tried the baking soda but have never had the need to. Maybe if I was browning a huge batch of meat or something.