Applying baking soda to raw meat raises its pH—and that makes a huge difference when it comes to water-holding capacity. Here’s why. Click through to learn more and watch full episode of Engineering the Perfect Turkey on What’s Eating Dan here: https://cooks.io/3SQj1FG | America's Test Kitchen
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Applying baking soda to raw meat raises its pH—and that makes a huge difference when it comes to water-holding capacity. Here’s why. Click through to learn more and watch full episode of Engineering the Perfect Turkey on What’s Eating Dan here: https://cooks.io/3SQj1FG | America's Test Kitchen
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Anna Hatch on Instagram: "Wait… you’re still eating pork?? 😳🥩 Have you ever seen what happens when soda touches raw meat? 🥤 You’d sprint to a parasite cleanse and never look back. 🏃‍♀️💨 They’ve been hiding this from us for years. 🧬 Pour Pepsi on pork or honestly, any meat and you’ll watch something slither out like it belongs in a horror film. 🎥🪱 That’s not a “fiber.” That’s a worm. Or at the very least, a parasite coming to life. &
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Anna Hatch on Instagram: "Wait… you’re still eating pork?? 😳🥩 Have you ever seen what happens when soda touches raw meat? 🥤 You’d sprint to a parasite cleanse and never look back. 🏃‍♀️💨 They’ve been hiding this from us for years. 🧬 Pour Pepsi on pork or honestly, any meat and you’ll watch something slither out like it belongs in a horror film. 🎥🪱 That’s not a “fiber.” That’s a worm. Or at the very least, a parasite coming to life. &
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