Baking Soda Is the Key to Perfectly Browned Ground Beef ...Middle East

I have no issues making this claim: This is the best way to cook ground beef. Full stop. Baking soda is a household chemical most folks have readily available in the kitchen (and if you don’t it’s about $1.50 at the grocery store). This method requires the tiniest amount to be effective (more on that in a moment), and it results in not only beautifully browned, crisped edges on your ground beef, but those morsels are soft, juicy, and more flavorful than when they steam in their own liquid mess. 

Sprinkle the bicarb as widely as you can to cover the most meat surface as possible. It’s impossible to cover every spot, and that's okay, it'll still work wonders. Toss, flip, and stir the meat around to mix up the meat with the baking soda and let it sit for 15 minutes. When the timer is up, turn on the flame and cook as usual. 

What’s the difference?

I cooked two batches of meat to show the difference—one with the baking soda treatment and one without. For the baking soda batch, I sprinkled it on and waited 15 minutes. Then I turned the flame onto about medium heat and started stirring and breaking up the meat as it began to cook. Not only did the meat cook quickly, but I started seeing browning within the first two minutes; a lot of the meat was still raw in areas. 

Browning starts very quickly in the pan with the baking soda treatment. Credit: Allie Chanthorn Reinmann

The entire pan of meat was cooked in five minutes, and I crisped it for two extra minutes. There was only one moment where I could see some liquid emerge, but it was nothing you would equate to a pool. 

The liquid that emerges from the baking-soda-treated meat is minimal. Credit: Allie Chanthorn Reinmann

For the regular ground meat, I simply started cooking it over medium heat, breaking it apart and stirring. Things were looking the same for the first minute, minus the browning. Then just before the final parts turned gray, a great puddle of liquid formed. That liquid is supposed to be inside your meat, by the way. Instead, it fills the pan before the meat can start browning and further delays that browning. That pan took an extra five minutes and the meat pieces were noticeably tough.

The untreated ground beef expelled much more liquid and became tough at the end of cooking. Credit: Allie Chanthorn Reinmann

Why does adding baking soda brown ground beef better?

Baking soda fixes this by preventing the fibers from squeezing out so much of their juices. That same article explains that bicarbonate of soda changes the pH on the meat, causing the muscle filaments (tiny strands that exist in muscle cells) to repel from each other even when they meet heat. So instead of tightening up, they stay apart. The liquid inside doesn’t have to abandon ship, and that results in juicier meat. 

Isn’t it nice to know that the smallest, cheapest, most simple addition to your ground beef can have such a meaningful effect on your dinner? I find this very satisfying. Give it a try and I think you will too.    

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