1. Basic introduction to baking soda
Baking soda, a substance that is not unfamiliar to us in our daily lives, actually has an official name called sodium bicarbonate (NaHCO₃). It is a common white crystalline powder with unique chemical properties. In addition to its wide range of applications in food processing, baking soda also plays an important role in cleaning, medical and other fields. In food production, baking soda is often used as a softening agent due to its unique properties, helping pastries, breads and other foods to achieve the desired softness and texture during the baking process.
In the culinary field, baking soda also has a role to be reckoned with. It can not only neutralize the acidic substances in the ingredients, but also change the texture of the ingredients to a certain extent, making them more in line with our taste needs. For example, when making fried foods, baking soda can help the ingredients develop a crispier texture during the frying process; When making fermented foods such as kimchi, baking soda can adjust the pH of the fermentation process to ensure the quality and taste of the food.
Second, the principle of action of baking soda in beef stew
When we talk about beef stew, many people think of the long simmering time and the unmanageable heat. However, with the addition of baking soda, it all seems to be a lot easier. So, how exactly does baking soda work in beef stew?
First, we need to understand the composition of beef. Beef contains a lot of protein and muscle fibers, which gradually become firm during the high-temperature stewing process, making the beef taste stiff. Whereas, baking soda is weakly alkaline, and when it interacts with beef, it changes the pH of the surface of the beef. This change makes it easier for the beef's muscle fibers to break down, making it easier for the beef to become crispy during the stewing process.
Specifically, the principle of action of baking soda in beef stew is mainly as follows:
Softens muscle fibers: The collagen in beef is gradually broken down into gelatin during stewing, but this process often takes a long time. And baking soda accelerates the breakdown process of collagen by changing the acid-base environment of beef. As a result, the beef will be crispy faster during the stewing process.
Retain moisture: During the stewing process, the moisture in the beef is easily lost, resulting in a dry texture of the stewed beef. Baking soda can reduce the loss of meat moisture to a certain extent, making the stewed beef more juicy and delicious.
Defatting: Beef contains a certain amount of fat, which is easily separated from the soup during the stewing process and forms an oil slick. Baking soda, on the other hand, is weakly alkaline and is able to react with fat, breaking it down into smaller molecules. As a result, the stewed beef is not only more tender, but also has a clearer and more refreshing soup.
3. How to use baking soda
Now that we understand how baking soda works in beef stew, let's take a look at how baking soda should be used to stew beef.
1. Dosage
When using baking soda beef stew, we should pay attention to controlling the amount. Too much baking soda can make the beef taste bitter and affect the mouthfeel; Too little baking soda may not achieve the desired effect. Therefore, we need to adjust the amount of baking soda reasonably according to the amount of beef and the time it is simmered. In general, 1/4 teaspoon (about 1 gram) of baking soda per 500 grams of beef is appropriate.
2. Steps
(1) Marinated beef
Before stewing the beef, we can marinate the beef. The process of marinating not only helps the beef absorb the flavor of the seasoning better, but also allows the baking soda to work better. Here's how:
Cut the beef into appropriately sized pieces. The size of the lump should be determined according to personal preference and the capacity of the saucepan, but generally not too large or too small to allow for flavor and stewing.
Place the cut beef in a clean bowl. Then, in the previously mentioned proportions, sprinkle in the baking soda and stir gently so that the baking soda is evenly distributed on the surface of the beef. In this step, you need to be careful to sprinkle baking soda evenly and stir gently so as not to destroy the fibrous structure of the beef.
The marinating time is generally 20-30 minutes. During this time, baking soda gradually penetrates the inside of the beef and reacts with the proteins in the beef, thus changing the texture of the beef. It should be noted that the marinating time should not be too long, so as not to have too strong the effect of baking soda and affect the taste.
(2) Rinse the beef
Once the marinade is complete, we need to rinse the beef to remove the excess baking soda. This step is very simple, just put the marinated beef in clean water and stir it lightly a few times, then remove it and drain it. The purpose of rinsing is to remove the baking soda left on the surface of the beef, so that the stewed beef does not have a bitter taste. It should be noted that the rinse time should not be too long, so as not to lose too much nutrients in the beef.
(3) Burning water
After rinsing, we can blanch the beef. Blanching refers to putting ingredients in boiling water and boiling them for a period of time to remove impurities and blood in them, etc. For beef, blanching not only removes excess blood but also further removes the fishy smell and odor from the beef. Here's how:
Put the rinsed beef in a pot and add enough water (no more than the beef).
Bring the water in the pot to a boil over high heat, then turn to low heat and continue to cook for a few minutes until the blood on the surface of the beef is boiled out.
Use a drain to drain the beef and set aside. It should be noted that the blanching time should not be too long, so as not to lose too much nutrients in the beef and affect the taste.
(4) Formal stew
After the above steps are processed, we can start the official beef stew. Here's how:
Put the blanched beef into a pot and add an appropriate amount of water or stock (the amount of water should not exceed the beef).
Add an appropriate amount of green onion, ginger, cooking wine and other seasonings according to personal taste. These seasonings can not only remove the smell and enhance the flavor, but also help the beef better absorb the flavor in the soup.
Bring the soup to a boil over high heat, then reduce the heat to low and continue to simmer. The simmering time depends on the amount of beef and the individual taste, but generally speaking, it needs to be simmered for at least 1-2 hours to achieve a crispy effect. During the simmering process, we need to observe the condition of the soup from time to time and add the appropriate amount of water or stock at the right time to maintain the amount and consistency of the soup.
When the beef is simmered until crispy and flavorful, we can turn off the heat and remove from the pan. At this time, the beef is not only tender and juicy, but also has a rich and mellow soup, which is very delicious and delicious. It should be noted that before coming out of the pot, we can add an appropriate amount of salt, monosodium glutamate and other seasonings to flavor according to personal taste, so as to make the beef taste more delicious and delicious.
4. Precautions: A detailed guide to baking soda beef stew
When using baking soda beef stew, there are a few key considerations that we need to pay special attention to to ensure that the final dish tastes and tastes great. Below, we will analyze and expand on each of these considerations in detail.
1. Dosage control: fine metering, avoid overdose
Baking soda, as a common food additive, has a wide range of applications in cooking due to its strong alkaline properties. However, it is this alkaline property that makes us need to be extra careful when using it. Especially when it comes to beef stew, the amount of baking soda directly affects the texture and taste of the beef.
If the amount of baking soda is too large, the beef will overabsorb its alkaline components during the stewing process, causing the beef to become too fluffy or even crumbly. To make matters worse, too much baking soda can also give the beef a bitter flavor that affects the overall taste. Therefore, when using baking soda, be sure to strictly control the amount used, and make fine measurements according to the recipe or your own experience.
2. Time to master: The marinating time is just right
Marinating is one of the most commonly used techniques in cooking, which not only removes the fishy smell from the ingredients, but also enhances the texture and taste of the ingredients. However, the length of curing time is also a science. When stewing beef, the marinating time of baking soda should not be too long, and it is generally appropriate to control it at 20-30 minutes.
A marinating time that is too short may not give full play to the effects of baking soda, resulting in poor texture and taste of the beef. Excessive marinating time can easily cause the beef to overabsorb the alkaline components of baking soda, affecting the texture and taste of the beef. Therefore, when marinating beef, we need to grasp the marinating time according to the freshness of the ingredients and our own taste preferences to ensure that it is just right.
3. Rinse thoroughly: Remove excess baking soda
The marinated beef must be rinsed thoroughly with clean water, which is an indispensable step in the beef stew process. The purpose of rinsing is to remove excess baking soda from the surface and inside of the beef, ensuring the final texture and taste of the dish.
While rinsing, we can put the marinated beef into clean water, gently stir and massage with our hands to fully dissolve the baking soda on the surface of the beef. Then, remove the beef and rinse it with clean water. This process can be repeated several times until the baking soda on the surface of the beef is completely removed.
4. Pairing: A combination of spices that complement each other
Although baking soda enhances the texture and taste of beef, it can appear monotonous when used alone. So, while stewing beef, we can pair baking soda with other seasonings for better results.
Seasonings such as ginger, green onions, and cooking wine are commonly used ingredients in beef stew, which can not only remove the smell and increase the flavor, but also further improve the taste of the beef. Pairing baking soda with these seasonings can make the beef more flavorful and tasty. In addition, we can also add some other spices according to personal taste, such as star anise, cinnamon, etc., to add layers to the dish.
5. Personal physique: pay attention to the dietary needs of special groups
Although baking soda is a commonly used food additive, for some special groups, excessive consumption may cause certain effects on the body. In particular, individuals with weakened stomach function or high blood pressure need to be extra careful when consuming dishes that contain baking soda.
For these special populations, we can reduce the amount of baking soda or choose other alternatives to stew beef. At the same time, it is also necessary to pay attention to a balanced combination in the process of eating and drinking, and avoid excessive intake of a certain type of ingredients or seasonings.
5. Other tips for beef stew: the secret to enhancing taste and texture
In addition to using baking soda, there are many other tips for beef stew that can help us enhance the taste and texture. Below, we'll cover some practical beef stew tips.
1. Choose the right cut of beef: the cornerstone of texture and taste
Choosing the right cut of beef is one of the keys to a successful beef stew. Different parts of beef have different texture and taste characteristics. The main parts of beef suitable for stewing are beef brisket and beef tendon, which contain more collagen and muscle fibers, and can become very crispy and delicious after a long time of stewing.
When buying beef, we can choose the right cuts according to our needs and taste preferences. At the same time, it is important to pay attention to the freshness and quality of the beef when buying to ensure that the final dish is delicious and tasty.
2. Slow simmering: Keep the meat tender and juicy
The key to beef stew is to simmer it slowly at low temperature. Cooking over high heat will make the meat firm and unpleasant. Therefore, during the stewing process, we need to keep the beef simmering on low heat and let the beef slowly simmer in warm water to make the meat gradually crispy and juicy.
During the stewing process, we can also adjust the heat and time according to the doneness of the beef to ensure the texture and taste of the final dish.
3. Add acidic substances: soften the meat and enhance the freshness
Adding some acidic substances (such as tomato, vinegar, etc.) during the stewing process can soften the meat and enhance its freshness. This is because acids neutralize the alkaline substances in beef, making the meat softer and more tasty.
At the same time, acids can also increase the acidity and taste level of the dish, making the dish more delicious. When adding acids, you need to pay attention to the amount and timing of use to avoid affecting the overall taste and texture.
4. Add sugar in moderation: Enhance taste and flavor
Adding some sugar to the simmering process can enhance the taste and flavor. Sugar not only flavors the meat during the stewing process, but also softens the meat faster and enhances the overall flavor.
When adding sugar, you need to pay attention to the amount and timing of it to avoid oversweetening it or affecting the overall taste and texture. At the same time, we can also add some other seasonings such as soy sauce, salt, etc. according to personal taste to increase the flavor level and texture of the dish.
Beef stew requires not only mastering the appropriate skills and methods, but also paying attention to the selection and matching of ingredients and the needs of individual physique. With careful cooking and careful matching, we can easily make a crispy and delicious beef stew and enjoy the pleasure of cooking.