1) Dry the raw meat on paper towels and let it come up to room temperature. Here's what to do with a large piece of meat you might grill or pan-sear. How do I use baking soda to tenderize ground beef? How much baking soda do you put in a marinade? Pounding the chicken is one of the greatest do-it-yourself ways to tenderize chicken before cooking. Instead, you apply salt directly to your cut(s) of meat and let it refrigerate, usually for multiple hours. As little as a 1\/4 teaspoon of baking soda for a pot of coffee can smooth the extreme taste of affordable coffee and make it simpler to digest. However, by gently tossing a baking soda solution with the meat (about teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better. Performance & security by Cloudflare. Remove and rinse.. You can use it with chicken, pork and beef. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. 16 . My hobby is cooking, and on this blog I collect various materials about cooking. Or season simply with a generous amount of salt and some black pepper. For specific tender steaks, like a rib-eye, adhere to a marinade or a business meat tenderizer. Through a process called "denaturing," salt causes protein in the meat to uncoil and form strings, which link to water. Technologies, tricks, nuances join, it will be interesting! Recipes you want to make. Tea consists of tannins, which are a natural tenderiser. Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier. Therefore, alkalizing the surface of the meat makes it harder for protein particles to bond. This then velvets your cuts of steak and chicken before theyre thrown on the grill, in the oven or your favorite stir fry. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. When baking soda is applied to the meat, it breaks the bonds making the meat tender. Soak the gizzards in a bowl for about an hour, then rinse them off before deep frying or air frying. Heres a trick for tenderizing meat that you may never have heard before: Use baking soda to tenderize meat. , Let it come as much as room temperature. Does baking powder tenderize meat? They recommended a slurry of baking soda and water and a 15-minute minimum soak before cooking. ATTENTION TO RIGHT HOLDERS! In the recipes that I use, products that can be bought at any store. After all, isnt it more convenient to simply defrost your meat and immediately throw it on the grill or frying pan? Typically, meat only has to sit in a baking soda solution for 15 to 20 minutes, whereas brine usually takes a minimum of 30 minutes to do its work. Tough fibers, collagen and connective tissues will break down, leaving you with tender meat. In fact, when we weighed the samples of treated ground beef before and after cooking, we found that the sample that had been treated for 45 minutes retained a mere 3 percent more moisture when cooked than meat that was treated for only 15 minutes. Baking soda can be used to make chicken, beef, and even lamb - more tender. Hi, Im Anna. All rights reserved. Theres a multitude of choices. Some products might include ficin (from figs) as well. Like with lemon juice or vinegar, you don't want to leave these foods on beef for too longit will make the meat soft. Using an overnight dry brine and pairing it with ARM & HAMMER Baking Sodaapplied directly to the turkey before roastingis a good way to tenderize your turkey and create a crispy, brown exterior. ol{padding-left: 35px !important;} Soak the meat in the solution for at least 15 minutes. Pricking your steak all over with a fork, an important step, allows the marinade to really sink inwhich is just what we want when the marinade tastes this good. Deodorize gym bags and sneakers by sprinkling in baking soda inside. How to tenderise beef easily! Its not unusual for game meat like venison to still taste, well, gamey. Use an acid-based food, like lemon or lime juice, over meat. To use baking soda to tenderize a tough cut of meat, rub the baking soda all over the meat and let it sit, refrigerated for several hours, according to "Baking Soda" by Vicki Lansky. Components In Powdered Meat Tenderizer Two primary active ingredients in powdered tenderizers are bromelain (derived from pineapples (1)) and papain (from papayas (2)). 1) Tea. Or season simply with a generous amount of salt and some black pepper. But, with a little planning and a sprinkle of ingenuity, London broil can become the luxuriously tender, bracingly savory centerpiece of any dinner. 67.205.18.238 Whats the difference in baking soda and baking powder? Soak the meat in the solution for at least 15 minutes. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird. Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Here's What You Should Know, How To Braise Meat For A Tender Cut Every Time. This process can be ideal for making your Thanksgiving turkey! Sodium bicarbonate is sodium bicarbonate, which needs an acid and a liquid to become triggered and help baked goods rise. . However, wet brining can sometimes lessen the flavors of the meat because those flavors are being replaced by salt. Does baking soda or baking powder tenderize meat? Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. As such, baking soda is a magic meat tenderizer powder as it neutralizes the acids and breaks down the proteins in the meat and therefore makes a superb tenderizer. 3 Take out and wash. After cooking as desired, cut into a piece of beef that is incredibly tender. What can I use if I don't have wax paper for no bake cookies? Can I cook frozen uncooked meatballs in sauce? Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Tenderizing with a baking soda solution is faster than using a saltwater brine. Remember that for the meat to become incredibly soft, you should leave the powder for some time as it must be set in the meat muscles. Simply soak your beef cuts in these natural tenderisers before cooking, and we guarantee the beef will be fall-apart tender! Toss with fingers, leave for 30 minutes. Bake one hour per pound. Soak the meat in the solution for at least 15 minutes. Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda. The answer is yesto an extent. It can be marinated with damp or dry spices, or cooked plain. It's the easy brine for chicken, turkey, pork, and maybe beef. What to do with unpopped popcorn kernels? Still, a London broil has its own charm. Whereas an oversaturated saltwater brine might make your cut less filet-like, a baking soda wet brine expedites the tenderizing process and limits the potential for oversaturation. Is it baking soda or baking powder that helps meat brown? } of steak = 1.6 ounces or about 3 tablespoons of baking soda Step 2: Place meat in a container and store in the refrigerator Cook as preferred, then bite into a seriously tender piece of meat. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Baking Soda is a Meat Tenderizer Baking soda, or sodium bicarbonate, is an alkaline agent at pH8. Buttermilk can also be used to counter the pungent taste of baking soda. How to tenderise beef - easily! A quick and easy method is the use of the meat tenderizer. Cooking advice that works. Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). Set aside for 45 minutes, then use as desired. }. u2462 Remove and rinse. 2. Smaller sized cuts of meat, or meat thats been chunked or sliced, should be taken in a baking soda\/water service. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. The 5 Things You Should Know About Cooking Venison, Boudin-Stuffed Turkey Breast With Lemon-Garlic Butter, What Is Plant-Based Meat? For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. How do you tenderize beef with baking soda? Buttermilk is a fermented dairy product with a sour, slightly tangy taste that is often compared to plain yogurt. For example, 12 ounces of ground beef needs only teaspoon of baking soda to a pint of water for a solution sufficient to cover the meat, because ground beef has more surface area to affect. Plus OxiClean Dirt Fighters Carpet Odor Eliminator, Pet Fresh. How long can you tenderize beef with baking soda? Does Worcestershire sauce tenderize meat? Rinse the meat thoroughly to remove all the baking soda. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for? Use baking soda if you want your friends to give their compliments to the chef. 1) Tea. Throw your tenderized slab of beef on the grill or bake your bird in the oven! According to this article in Cooks Illustrated, the baking soda raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, and allows the meat to remain tender even as it cooks. Baking Soda Takes Less Time Another advantage to a tenderizing solution made with baking soda is its efficiency compared to saltwater brine. u2463 Cook as desired, then bite into a seriously tender piece of meat. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Baking soda neutralizes acid and raises the pH level on the surface of the meat, triggering the outside of the meat to end up being more alkaline. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. To have the most impact, double-check the ingredients list of the meat tenderizer you plan to use and make sure it has MSG. Its a valid question! Brining with a salt solution helps keep the meat from drying out when cooked. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and cup of water). Dry Brine Vs. THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but dont worry if your dinner prep gets interrupted and you have to extend that time a bit. As Cooks Illustrated explains, baking soda alkalizes the meats surface area, making it harder for the proteins to bond and thus keeping the meat tenderer when cooked. Wrap the brisket in foil so that it is tightly sealed. To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda teaspoon for the beef and 1 teaspoon for the sliced meatsfor different lengths of time before cooking them. Put a quart of water in a bowl and mix in a teaspoon of ARM & HAMMER Baking Soda. You only have to use one teaspoon of baking soda per 2 pounds of meat. What is the best way to tenderize chicken? With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner. Whats the best way to grease a baking pan? } Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Quick Answer: Why does cooked food smell good? Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. While baking powder contains bicarbonate of soda, aka baking soda or sodium bicarbonate, the two react differently in cooking and cannot be substituted equally. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. display: block; Or season simply with a generous amount of salt and some black pepper. How baking soda works as a meat tenderizer. . The beef will be really tender and soft, velvet like. Another advantage to a tenderizing solution made with baking soda is its efficiency compared to saltwater brine. However, a saltwater brine takes longer than velveting meat with baking soda. This might sound odd, however stick with us. Rinse the baking soda off just before cooking. .how-to-content-section.photo-style.text-style .content-section .left-sec { Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and sometimes soy sauce for about 30-45 minutes. What happens if you use baking soda instead of baking powder? All materials posted on the site are strictly for informational and educational purposes! According to this Cooks Illustrated article, baking soda raises the pH at the surface of the meat, making it more difficult for excessive protein binding and allows the meat to remain tender even during cooking. Olive oil does not actually tenderize meat, but it does provide an excellent base for marinades containing protein-dissolving enzymes that do. Examples include: Bowls (glass, stainless steel or ceramic), Do NOT use aluminum, copper or cast-iron bowls or pans, Rub the baking soda on your meat, making sure to cover all sides, Use about 1 percent of the meats weight in baking soda ounces (e.g., 10 lbs. As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. 1 Dissolve baking soda in water (use 1 teaspoon baking soda and 1/2 cup water for every 12 ounces of meat). While both products appear similar, they're certainly not the same. . Cooking tough cuts of meat with low-temperature heat over a long period of time is a great way to tenderize it. For each 12 ounces of meat, combine 1 teaspoon of baking soda with 1\/2 cup of water, then let the meat soak for 15 minutes. Conversely, baking powder includes sodium bicarbonate, as well as an acid. Does baking powder make meat soft? Moreover, over-brining with saltwater can ruin the integrity of the meat. Cook with me. Briefly soaking meat in a solution of baking soda and water raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when its cooked. margin-bottom: 20px; Baking Soda is a Meat Tenderizer Baking soda, or sodium bicarbonate, is an alkaline agent at pH8. Cook as desired, then bite into a seriously tender piece of meat. To quickly tenderize pork chops, create a marinade, which will tenderize the meata mixture of acidic fruit juice (lemon, lime, or pineapple . You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan. Does baking soda or baking powder tenderize meat? Best answer: Can you cook Ginsters pasties from frozen? Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 320+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to Americas Test Kitchen for the next generation, Vietnamese-Style Caramel Chicken with Broccoli. 3) Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. What size turkey do I need to feed 10 adults? . , Pound: Pounding your steak is an easy way to break down the fibers and soften the meat. You can also use baking soda to tenderize chicken and pork. How long does it take to thaw a 12 pound turkey? How to tenderise beef- quickly! Everyone loves a great marinade to add flavor to chicken, steak, or fish, but did you know it can also help tenderize the meat? Here's a trick for tenderizing meat that you may never have heard before: This may sound weird, but stay with us. Achieving said texture isn't always so easy. If you have ever volunteered to cook the Thanksgiving turkey, you are probably familiar with the concept of briningsoaking the bird in a mixture of salt water and spices to make it tender and flavorful. What ingredient in kimchi makes it ferment? Here are 10 great substitutes for baking powder. 2023 America's Test Kitchen. As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. Or season simply with a generous amount of salt and some black pepper. To better understand this, lets look at the three main methods of tenderizing meat: mechanical, thermal, and enzymatic. Briefly soaking meat in a solution of baking soda and water raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when its cooked. The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger. This may sound weird, but stay with us. This makes it so the proteins have a harder time bonding to each other when its time to cook the meat. Mix well to ensure that all the chicken pieces are coated with the baking soda. A standard brine for one and a half pounds of meat calls for one-fourth cup of salt dissolved in one quart of water. Best Value Meat Tenderizer: Amco 4-in-1 Stainless Steel Meat Tenderizer. It also carries less risk of harming the meat should the cuts sit in a baking soda for longer. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. As little as a 1/4 teaspoon of baking soda for a pot of coffee can smooth the harsh flavor of inexpensive coffee and make it easier to digest. If you swap in an equal amount of baking soda for baking powder in your baked goods, they wont have any lift to them, and your pancakes will be flatter than, well, pancakes. Utilize the meat tenderizer. You can also use baking soda to tenderize chicken and pork. } Meat Mallet. How do Chinese restaurants tenderize meat? Tenderizing your cuts of meat makes them easier to cut and chew. . Thats where the genius of associate food editor Zaynab IssasAlways-Tender London Broil comes into play. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. . Let it rest in the refrigerator for 3 to 5 hours. Are baking soda and baking powder the same? What do you use to grease a baking pan? 2014 . Plus, letting the meat sit longer in baking soda will not harm it, whereas over-brining meat can make it stringy and mushy. To better comprehend this, lets look at the 3 main methods of softening meat: mechanical, thermal, and enzymatic. Cook as desired, then bite into a seriously tender piece of meat. There is no specific answer to whether dry brining or wet brining is most optimal. As Cooks Illustrated describes, baking soda alkalizes the meats surface, making it harder for the proteins to bond and consequently keeping the meat tenderer when prepared. Can you use refined coconut oil for pulling? Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Baking soda helps reduce the effects of some of the naturally happening acid in the coffee. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. This may sound weird, but stay with us. Leaner meats, such as deer, elk, and buffalo can also be tougher due to less fat content. Tea contains tannins, which are a natural tenderiser. The high pH of baking soda, if not neutralized by an acid, enhances browning by the Maillard reaction. Leave your cut in the refrigerator for anywhere between 3 to 5 hours, or overnight, if necessary. Is baking powder the same as baking soda? Less than a teaspoon of baking soda ensures that your steak remains juicy and tendereven after a speedy marinade. Answer: No. Add any seasoning of your choice after rinsing. , Add the coarse salt halfway through cooking. But baking powder has an effect on poultry skin (more on this later). This is especially beneficial for smaller cuts, as it can be a faster process and allow the meat to fully absorb the solution. 1) Tea. All materials are posted on the site strictly for informational and educational purposes! When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. Even after a hard sear in a cast-iron skillet, the steak, thinly sliced, surrenders to each bite without much of a fuss. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. The folks at Cooks Illustrated magazine say you can soak the meat in a solution of baking soda and water for 15 to 20 minutes. However, you may be sacrificing quality for the sake of ease. She contributed to articles about food, gardening, and pets. If using baking soda, make a solution of one-fourth teaspoon of baking soda and a pint of water for 12 ounces of ground beef. A 15-minute (or slightly longer) stint in a combination of water and baking soda keeps meat tender and moist when it's cooked. For 2 to 3 pounds of venison meat, use a tablespoon of baking soda and a quart of water. , 1) Tea. Are baking soda and baking powder the same? u2461 Soak the meat in the solution for at least 15 minutes. Is it safe to use canola oil after the expiration date? As such, baking soda is a magic meat tenderizer powder as it neutralizes the acids and breaks down the proteins in the meat and therefore makes a superb tenderizer. A post shared by Victor Alsobrook (@victors2sense). Stew meats and smaller cuts of venison might require overnight soaking, while roasts and ribs should sit in the refrigerator for at least two days. Halfway through the cooking time, add in the potatoes of your choice (we like to use red) and place the cabbage in a steamer . [] Add steaks and sear up until deep brown and crisp, about 3 minutes a side. It takes a teaspoon of baking soda in its water solution for sliced meat, such as chicken and pork. Photograph By Isa Zapata, Prop Styling By Dayna Seman, Food Styling By Jesse Szewczyk. does baking soda tenderize meat? Youre probably tempted to use baking powder and baking soda interchangeably, but baking soda and baking powder are not the same. The marinades star ingredient? HEAT oil in a medium skillet over high heat. As a result, a baking soda wet brine can be more forgiving and foolproof than a traditional saltwater brine. Conversely, baking powder includes sodium bicarbonate, as well as an acid. 2) Add the meat to a hot, lightly oiled cast-iron pan and smash it into an even layer then don't touch it. TikTok Wants You to Add Baking Soda to Your Ground Beef Heres the tip: For every pound of ground beef, a good rule of thumb is to add about 1/4 teaspoon baking soda and to let the meat sit for about 15 minutes before cooking. The meat is tender and ready to be cooked. There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. According to our trusty Food Lovers Companion, there are three ways you can tenderize meat chemically: long, slow cooking; use of a commercial meat tenderizer (Accent is perhaps the best-known brand); or marinating in an acid-based marinade that contains enzymes, which break down connective tissue. The brining process generally takes at least 30 minutes before the meat is tenderized. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. The general rule is one teaspoon of baking soda per pound of meat. -The science behind tenderizing pork with baking soda is that the alkaline baking soda breaks down the protein in the meat, making it more tender. Wet Brine: Which Is The Best For Your Bird? Prepare to feast. All rights reserved. 1) Tea. What happens when you put baking soda on meat? After that allotted time, the meat should be rinsed and ready to go! According to this article in Cooks Illustrated, the baking soda raises the pH on the meats surface, making it more difficult for the proteins to bond excessively, and allows the meat to remain tender even as it cooks. Cooked chicken can safely be stored in the refrigerator for up to two days. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. @media (min-width: 768px){ From there, you can throw the ground beef in a hot, dry pan and cook it up. Whether you're grilling or stir-frying, ending up with tender, mouthwatering meat is always the goal. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer. Just like in stir fries made by your favourite Chinese restaurant! Question: Do I need to wash the powdered meat tenderizer off the beef before cooking? We were surprised to find that samples that were treated for 45 minutes were identical to those treated for only 15 minutes. While both products appear similar, theyre certainly not the same. If you believe that the posting of any material infringes your copyright, be sure to contact us through the contact form and your material will be removed! *Baking powder will not change the meat flavor like baking soda but you can rinse the meat if desired. Baking soda is also used a lot on meat and poultry for stir-frys. 6) Baking Soda. Does baking soda or baking powder tenderize meat? 2 Soak the meat for at least 15 minutes in the solution. Reserve a few tablespoons on the side. Does baking soda or baking powder tenderize meat? The physical action is essentially pre-chewing the meat for you. It can be marinated with damp or dry spices, or cooked plain. Rub with 1 tablespoon oil and season with salt and pepper. Best answer: What happens if you drink baking powder and water? Cook the meat cuts using your desired methods and have a tasty and tender bite! The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Baking soda is also used a lot on meat and poultry for stir-frys. In fact, baking soda can actually make meat tougher and less susceptible to damage. ATTENTION TO RIGHT HOLDERS! It only needs a liquid to become activated. Contacts | About us | Privacy Policy & Cookies. Mechanical tenderization involves pounding or piercing the meat with one of those middle ages looking gadgets. Cloudflare Ray ID: 7a2ab9f15f473b7d A little goes a long way with especially tough cutslike this juicy London broil. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. The folks at Cooks Illustrated magazine say you can soak the meat in a solution of baking soda and water for 15 to 20 minutes. While both products appear similar, theyre certainly not the same. 10 Natural Beef Tenderisers You Already Have at Home. Mixing the . While both products appear similar, they're certainly not the same. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. As Cooks Illustrated explains, baking soda alkalizes the meats surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. 8 Simple Ways to Make Difficult Meat Tender. How To Store Veggies, Fruits, Cereals And Meats. But baking powder has an effect on poultry skin (more on this later). Baking soda helps neutralize some of the naturally occurring acid in the coffee.
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