Baking soda tenderizes meat by raising its surface pH, making protein fibers less tightly bonded. Velveting with baking soda is best for meats with high surface area, such as sliced chicken or ground ...

I am a fan of pounded meat. Whether it’s a chicken breast that’s been thwacked into tender submission or a crispy breaded pork schnitzel, I am delighted by the flat, supple results one gets from the ...