skillet.lifehacker.com

Photo: from my point of view (Shutterstock) Aesthetically speaking, ground meat is not the most pleasing of animal proteins. When raw, it is all squishy and speckled, and more often than not, cooking it just transforms the pink, soft stuff into grey, nubby stuff. This can be mitigated by leaving it alone and letting the meat develop a nice sear before breaking it up into little bits, but even that doesn’t help lessen the loss of moisture one usually sees when cooking ground beef. (If you’ve ever cooked a mass of meat for a sauce or chili, you know the pool of liquid I am referring to.) Luckily, there is a handy little chemical that solves both of these issues. It’s called “sodium bicarbonate,” but is known to most as “baking soda,” and adding it to your ground beef helps keep it tender while also speeding up the browning process. This is not a “new” hack or recent discovery, so I’m not sure how I missed it all these years, but I’m glad it’s finally made it’s way into my brain. I happened across it on the America’s Test Kitchen Instagram account (which features a graphic taken from a five-year-old chili recipe ). Last night, I finally tried it with a little over a pound of ground meet I needed to use up. I sprinkled about a third of a teaspoon of baking soda over the meat, gave it a toss, left it alone for 15 minutes, then cooked […]