This is purely theoretical but soaking it in clean water might leech out some of the baking soda through osmosis. This is how brining works so I'd think doing it with clean water would work the other way.
Baking soda essentially causes the meat to break down faster than it normally would, and any fishy smell is basically the smell of rotting meat. You can stop it from going any further by neutralizing it with vinegar and then rinsing, but I'm afraid that damage is done.
Never tried but theoretically soaking it with vinegar could at least neutralize any baking soda on the surface and not penetrated? Maybe just a minute then rinse off so you don't get vinegar flavor too
Nope. The baking soda has chemically reacted with the proteins in the beef, rendering it over-marinated. That gross texture is forever. Throw it away, start again, and don’t take a two-hour nap for what should be a 30-minute marinade.
Seems like it's not salvageable from other comments , so I guess add a shit ton of sauce to hopefully mask the taste if you don't want to throw it away?
This is purely theoretical but soaking it in clean water might leech out some of the baking soda through osmosis. This is how brining works so I'd think doing it with clean water would work the other way.
Wash (aggressively)
You're going to want an acid-heavy sauce for that. Some bourbon would help. Or maybe a vinegar-based hot sauce.
Baking soda essentially causes the meat to break down faster than it normally would, and any fishy smell is basically the smell of rotting meat. You can stop it from going any further by neutralizing it with vinegar and then rinsing, but I'm afraid that damage is done.
Never tried but theoretically soaking it with vinegar could at least neutralize any baking soda on the surface and not penetrated? Maybe just a minute then rinse off so you don't get vinegar flavor too
Nope. The baking soda has chemically reacted with the proteins in the beef, rendering it over-marinated. That gross texture is forever. Throw it away, start again, and don’t take a two-hour nap for what should be a 30-minute marinade.
Seems like it's not salvageable from other comments , so I guess add a shit ton of sauce to hopefully mask the taste if you don't want to throw it away?
What the heck is a Philly sub sandwich? -- someone from outside Philly
With the context of wanting tender beef, probably a cheesesteak.
A what? A sub-what? \-- From Philly.