1. Can I use this method for seafood?
Yes, but reduce marination time to 5–10 minutes to avoid mushiness.
2. Is baking soda safe?
Yes, in small amounts (1/4 teaspoon per pound of meat). Overuse can affect taste.
3. Can I prepare meat in advance?
Marinate up to 24 hours in the fridge for maximum flavor, but remove starch coating just before cooking.
4. Will this work for frozen meat?
Thaw completely before marinating for even tenderness.
5. Can I use this method for stews?
Yes! It helps break down tough cuts like chuck or brisket, resulting in melt-in-your-mouth texture.
Conclusion
The Oriental method of meat tenderizing is a time-tested secret to achieving soft, juicy, and flavorful meat. By combining starch, soy sauce, and gentle chemical tenderizers, even the toughest cuts become deliciously tender. With this technique, every stir-fry, grill, or stew can reach restaurant-quality perfection in your own kitchen.
