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For ground beef that’s moist and tender instead of tough, we turn to an ingredient that’s more common in cookie and cake recipes: baking soda. Mixing the raw ground beef with baking soda changes the meat’s pH (how acidic it is), making it harder for proteins to link up as the beef cooks. (Too many [
Last updated on May 03, 23
Posted on Feb 02, 23
2 min read
Elmira, Ontario, Canada
A staff member working at The Observer.
