The Simple Ingredient that Will Improve Any Ground Meat | Techniquely with Lan Lam

Summary by Krater

This video demonstrates how adding baking soda to ground meat keeps it juicy and tender by altering protein structures and raising the pH for better browning. The technique is shown applied to both ground beef chili and skillet turkey burgers.

From the video

Answers: How do you keep ground meat juicy and tender using baking soda?

• baking soda in ground meat
• protein structure in meat
• meat browning and pH levels
• making chili with ground beef
• making skillet turkey burgers

Ingredients

• 2 pounds ground beef
• 3/4 teaspoon baking soda
• 2 tablespoons water
• 1 1/2 teaspoons table salt
• onion
• garlic
• chili spice blend
• chipotle and adobo
• pinto beans
• sugar
• tomato
• 8 ounces ground turkey
• soysauce
• melted butter
• panko
• parmesan
• gelatin
• pepper

What it concludes

• Adding baking soda to ground meat keeps it juicy and tender by negatively charging proteins to prevent them from bonding too tightly.
• Baking soda raises the pH of ground meat, which ensures great flavor through enhanced browning.
• Baking soda helps ground meat hold onto more water, allowing it to reach browning temperatures faster without drying out.
• Treating ground turkey with baking soda, water, and binders produces a juicy patty with great texture and depth of flavor without needing a dimple.