I haven’t heard of that, interesting

never heard that either

I use that for my bison stuffed mushrooms. Keeps the moisture in the meat instead of soggy mushrooms. Don't recommend it for most uses but it has it's place.

Also used it for homemade sausage gravy.

It's called velveting. Many chinese restaurants do it with chicken. I've done it -, but make sure you keep the amount of baking soda to recommended levels or less. You can taste it if you put too much in.