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Using potassium bicarbonate instead of sodium bicarb as a meat tenderizer

Commented on November 26, 2012
Created November 26, 2012 at 6:32 AM

I've used sodium Bicarb to get super soft stir fry meat. But, can one use potassium Bicarb for the same purpose? I'd rather take in more K than Na.

543a65b3004bf5a51974fbdd60d666bb

(4488)

on November 26, 2012
at 07:25 AM

sounds like a plan, why not give it a go. a bit pricey tho compared with 'baking soda'

543a65b3004bf5a51974fbdd60d666bb

(4488)

on November 26, 2012
at 07:19 AM

sounds like a plan, why not give it a go. a bit pricey tho compared with "baking soda"

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