• ½cup vegetable oil
• 1cinnamon stick
• 1(1-inch) piece fresh ginger, peeled and cut into thin matchsticks
• 1tablespoon Aleppo pepper flakes or 1 ½ teaspoons crushed red pepper
• 2garlic cloves, finely grated
• 2teaspoons soy sauce
• ½teaspoon cumin seeds, lightly crushed in a mortar and pestle
• ½teaspoon Sichuan peppercorns, lightly crushed in a mortar and pestle
• 12ounces cherry or grape tomatoes
• 5scallions, trimmed and cut into 1-inch pieces, plus 1 scallion for garnish, thinly sliced at an angle
• Salt
• 1pound mushrooms (any combination of oyster, portobello, trumpet or baby bella mushrooms), cut into ¼-inch strips or slices
• 1¼cups/170 grams quick-cooking polenta
• ¼cup roughly chopped fresh cilantro

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

466 calories; 30 grams fat; 2 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 701 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Step 1

   Heat the oven to 475 degrees.

2. Step 2

   In a small pan, heat ¼ cup of the oil and the cinnamon stick over medium-high for 5 minutes, until the oil is hot and the cinnamon stick is lightly bubbling. Add the ginger, Aleppo pepper flakes, garlic, soy sauce, cumin and Sichuan peppercorns and cook for 30 seconds, then remove from the heat and leave to marinate.

3. Step 3

   Mix the tomatoes and 1-inch scallion pieces with 1 tablespoon of oil and ¼ teaspoon of salt and roast on a baking sheet for 20 minutes, until lightly charred. Set aside.

4. Step 4

   While the tomatoes roast, toss the mushrooms with ½ teaspoon salt and the remaining ¼ cup oil and spread on a parchment-lined baking sheet. Set in the oven along with the tomatoes to roast for 15 minutes, turning halfway through, until lightly golden and cooked through. Set aside.

5. Step 5

   In a medium saucepan, bring 4 ¼ cups water to a boil over high heat. Add the polenta and 1 teaspoon of salt and whisk until the mixture comes back to a boil. Turn the heat down to medium and cook for 2 minutes, whisking regularly, until the mixture has thickened. Remove from the heat and allow to sit for a few minutes.

6. Step 6

   Remove the cinnamon stick from the chile oil and gently reheat the oil for 1 minute over medium heat, until loosened.

7. Step 7

   To serve, pour the polenta onto a lipped platter, then scatter the mushrooms and the tomato mixture over. Top with the hot oil, thinly sliced scallions and the cilantro.

Listen. I’m a meat and potatoes kinda guy. And I've made steak in hundreds of different ways, experimenting with various techniques, marinades, and cooking methods. One of my favorite methods involves sous vide cooking the steak for a few hours, then searing it at 2000 degrees in my forge to achieve the perfect crisp. I thought this was the pinnacle of steak perfection—until I stumbled upon baking soda.

Bear with me as I take you on a journey through the science and magic behind this kitchen hack that has changed my life, making every bite so much more tender…

How Baking Soda Works on Proteins

Proteins in meat have a natural tendency to contract and tighten when exposed to heat. This contraction squeezes out moisture, leading to tougher, drier meat. Baking soda works its magic by altering the pH level of the meat, making it more alkaline.
It's like having a mini tenderizer that works on a molecular level, ensuring each bite is a delight.
Here’s a breakdown of the process:

1. Raising pH Levels: When you sprinkle a teensy bit of baking soda on meat, it raises the pH on the surface, creating a more alkaline environment. This higher pH level affects the proteins' behavior, making them less likely to bond tightly.

2. Breaking Down Protein Strands: Proteins are long chains of amino acids that naturally fold into specific structures. These structures are held together by various chemical bonds, including hydrogen bonds and disulfide bridges. In an alkaline environment, some of these bonds begin to break. This process is known as denaturation. In an alkaline environment, the protein strands in meat begin to break down (denature). Denatured proteins lose their structure and are less capable of tightening during cooking. This leads to the tenderest texture.

3. Retaining Moisture: By preventing the proteins from contracting too tightly, baking soda helps the meat retain more moisture. This is crucial for maintaining juiciness!

Chicken, particularly white meat like breasts, can often become dry and tough when cooked. Applying baking soda to chicken works similarly to steak. It raises the pH, denatures the proteins, and helps retain moisture. For best results, sprinkle a small amount of baking soda on the chicken, let it sit for 15-20 minutes, rinse thoroughly, and then cook as usual. This method is especially effective for stir-frying or grilling. Pork chops and tenderloin can benefit greatly from baking soda’s tenderizing effects. The lean nature of these cuts makes them prone to drying out. By treating pork with baking soda, you can achieve a more tender and juicy texture. Again, apply a small amount, let it sit, rinse well, and cook. This method works wonders for producing pork that is both flavorful and succulent. You can also add a bit of baking soda to all of your steak, chicken and pork marinades and let the meat chill in your refrigerator overnight. The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting.

The Ultimate Recipe for Perfect Steak in the Cast Iron Skillet

Now that you understand the science, let's start cooking. Here's my foolproof recipe for a perfect steak with a crispy outside and a tender, juicy center, using baking soda and a cast iron skillet.

Ingredients:

• 1 ribeye or New York strip steak, about 1 inch thick

• 1/2 teaspoon baking soda (I know, it seems like it’s not enough, but trust me, it is)

• Salt and pepper (to taste)

• 2 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 4 cloves garlic, smashed

• 2 sprigs fresh thyme or rosemary

Instructions:

1. Prep the Steak: Pat the steak dry. Sprinkle the baking soda evenly on both sides of the steak. Let it sit for 15 minutes. Then, season your steak with salt and pepper to your liking.

2. Heat the Skillet: Place a cast iron skillet (I recommend Lodge for its excellent heat retention) on the stove over high heat. Add the vegetable oil and heat until just smoking.

3. Cook the Steak: Carefully place the steak in the skillet. Cook for 2-3 minutes on each side until a brown crust forms. Reduce the heat to medium, add the butter, garlic, and thyme or rosemary. Tilt the skillet and use a spoon to baste the steak with the melted butter and aromatics for another 1-2 minutes per side, or until the steak reaches your desired doneness (125°F for medium-rare).

4. Rest and Serve: Remove the steak from the skillet and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is flavorful and juicy. Slice against the grain and serve!

I hope you enjoyed exploring the culinary science behind using baking soda to tenderize meat. This little trick will revolutionize the way you cook steak, chicken, and pork. Seriously, once you try it, you’ll never go back.

And don't miss my next article, where I'll be revealing the secrets to making the perfect steamed cake for my son's graduation party. Spoiler alert: it’s going to blow your mind! The recipe drops next Wednesday, which, fun fact, is also when I take my piano lessons. 🎹

By the way, all my delicious recipes on this Substack are totally free 99.

Thanks for reading.

It would mean a lot to me if you forwarded this recipe to someone who you think needs more tender meat.

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Have a great day,

x
John Phillips, a.k.a. The Knife Man