baking powder substitute
for marinade.

top substitutes

other things you can make with baking powder

• Baking
• Cooking
• Frying
• Raw
• Dessert
• Savory
• Sauce
• Marinade
• Dressing
• Drink

things people ask

• Is baking soda the same thing as velveting in Chinese cooking?
  Close — velveting uses baking soda (1/4 tsp per lb protein, 30-45 min rest, rinse before cooking) to denature surface myosin through alkaline pH 8.3. Traditional velveting also layers egg white and cornstarch for the slick coating; soda alone does the tenderizing work.
• How long is too long to marinate with a baking-soda swap?
  Past 60 minutes, the surface turns mealy and texture goes from tender to pasty. Soda penetrates roughly 2 mm in 30-45 minutes at refrigerator temps. Thicker cuts need slicing under 1/2 inch or the interior stays untreated while the edge over-denatures.
• Does buttermilk work through the same mechanism as baking powder in marinade?
  Opposite mechanism — buttermilk denatures via acid at pH 4.5 rather than alkaline pH 8.3. Both tenderize but on different timelines: buttermilk needs 4-24 hours because acid diffuses slower; soda works in 30-45 minutes because alkaline penetration is faster.