Baking soda meat tenderizer can be a quick, effective way to improve texture and keep meat juicy, especially for thin cuts and fast-cooking recipes. But using it the right way matters—too much time or too much baking soda can leave meat tasting odd or feeling unpleasantly soft.
Cracking eggs into a separate bowl may feel like an extra step, but it can save your recipe from a bad egg, shell fragments, or food safety issues. It also makes measuring, separating, and whisking eggs easier, helping your dishes turn out better every time.
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If your tomato sauce tastes too sharp or sour, a small pinch of baking soda can quickly mellow the acidity and bring out the natural sweetness. Just add it gradually and taste as you go so your sauce stays rich, balanced, and full of flavor.
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