Sure — that post is engagement bait. The “secret ingredient” chefs often use to make meat exceptionally tender before cooking is baking soda (also called bicarbonate of soda). It raises the meat’s surface pH and helps keep proteins from tightening too much.
Tender Meat Recipe (Chef Method)
Ingredients
- 500 g beef, lamb, or chicken (sliced or cubed)
- 1 teaspoon baking soda
- 1 tablespoon water
- 1 tablespoon soy sauce (optional)
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Prep the meat
Slice meat thinly or into bite-size cubes. - Tenderize
Mix baking soda with water and coat the meat evenly.
Let sit:- Chicken: 15 minutes
- Beef/Lamb: 20–30 minutes
- Rinse well
Rinse the meat under cold water to remove excess baking soda. - Season
Add soy sauce, oil, garlic, pepper, and a little salt. - Cook
Stir-fry, grill, or pan-fry over high heat until cooked through.
Result
Very soft, juicy, restaurant-style tender meat.
Alternative Secret Ingredients
If you don’t want baking soda, chefs also use:
- Yogurt (great for chicken)
- Kiwi or pineapple juice (natural enzymes)
- Buttermilk
- Papaya
If you tell me beef, chicken, lamb, or goat, I’ll give you the best version for that meat.