Should You Use Baking Soda in Ground Beef?

The short answer is yes, when you’re cooking ground beef in a skillet for tacos, sandwiches, pasta sauces, burgers, or casseroles.

A small amount of baking soda can help the beef brown more deeply while keeping it tender and juicy. After about a year of experimenting, I settled on a simple ratio: 1/2 teaspoon baking soda and 1 tablespoon water for every pound of ground beef, followed by a 15-minute rest.

I don’t use this technique every time I cook ground beef, but when I want well-browned meat instead of meat that steams in its own liquid, it makes a noticeable difference.

What Does Baking Soda Do to Ground Beef?

Ground beef is mildly acidic. Baking soda raises the pH at the surface of the meat, which changes how the proteins react during cooking.

That produces three useful results:

1. The beef holds onto more of its natural moisture.
2. The meat stays more tender as it cooks.
3. The Maillard reaction happens more easily, giving the beef better browning and a richer cooked flavor.

Instead of releasing a large amount of liquid and turning dull gray, the beef can begin browning sooner and develop more flavor in the pan.

When Should You Use Baking Soda?

I use this technique when cooking ground beef in a skillet. It works especially well for taco meat, skillet meals, burgers, pasta sauces, casseroles, and saucy sandwiches like The Mega Murphwich.

It is also unnecessary when the beef will cook slowly without being browned separately.

How Much Baking Soda Should You Use?

For every pound of ground beef, use:

1/2 teaspoon baking soda
1 tablespoon water

More baking soda is not better. Using too much can give the meat an unpleasant alkaline or slightly soapy flavor.

How to Use Baking Soda in Ground Beef

1. Stir 1/2 teaspoon of baking soda into 1 tablespoon of water.
2. Pour the mixture over 1 pound of ground beef.
3. Mix it thoroughly with your hands so the baking soda is evenly distributed.
4. Let the beef rest for 15 minutes before cooking.
5. Cook the beef in a preheated skillet according to your recipe.

What Should You Expect in the Pan?

The treated beef should release less moisture and begin browning more easily. You should also notice that the cooked meat remains tender instead of becoming dry or rubbery.

The exact result will still depend on the fat content of the beef, the size of your pan, and how hot the pan is when the beef goes in.

Browning is not an accurate way to determine whether ground beef is safe to eat. Always cook ground beef to an internal temperature of 160°F as measured with a food thermometer.

Common Questions About Baking Soda and Ground Beef

Can you taste baking soda in ground beef?

You should not taste it when using 1/2 teaspoon per pound of ground beef. Using substantially more can create an unpleasant alkaline or soapy flavor.

Can I prepare the beef several hours ahead?

For the best texture, I recommend cooking the beef after the 15-minute rest instead of mixing it several hours in advance.

Does baking soda make ground beef safe to eat?

No. Baking soda improves browning and texture, but it does not make raw or undercooked beef safe. Ground beef must still reach an internal temperature of 160°F.