How much baking soda should you add to a pound of ground beef before browning it for use in recipes? - Quora
America's Test Kitchen - Browning ground beef is a challenge since it expels juices more rapidly than chunks of meat do, and most of that moisture needs to evaporate before browning can
![Eli Zysman-Colman on X: "Beef kofta. This one had some baking soda in the mince and I scrunched the meat to emulsify it. Texture was great. Served with tzatziki and a salad Eli Zysman-Colman on X: "Beef kofta. This one had some baking soda in the mince and I scrunched the meat to emulsify it. Texture was great. Served with tzatziki and a salad](https://pbs.twimg.com/media/GGPPLB4XcAAt41K.jpg:large)