Soak Your Meats In Vinegar

fmdog44

fmdog44

Well-known Member
Location
Houston, Texas
OK this must be a joke but I am reading to tenderize meats soak them in vinegar for up to four hours then rinse before cooking. I would not try this on any meat I paid money for.
 

Becky1951 said:
This is sort of off topic, sorry, but for those who like to fish and I'm one of them, did you know that if you fill a bucket or container with vinegar and dip the fish that have scales in it for about 10 seconds, you can then just hose the scales off.
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One of the most nifty hints I've ever come across!

LOVE fish! Will be putting your tip to work, Becky!

Thanks for it!!! :love:
 
Aunt Bea said:
Most marinades contain some form of acid like vinegar, lemon juice, etc...

When I was a kid I used to marinate inexpensive steaks in cheap Italian dressing before putting them on the grill.
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That was real popular back in the 70's and I made several steaks with Wishbone Italian and they were good. But pure vinegar sounds awful.
 
Becky1951 said:
This is sort of off topic, sorry, but for those who like to fish and I'm one of them, did you know that if you fill a bucket or container with vinegar and dip the fish that have scales in it for about 10 seconds, you can then just hose the scales off.
Click to expand...
Really! Good to know
 
fmdog44 said:
That was real popular back in the 70's and I made several steaks with Wishbone Italian and they were good. But pure vinegar sounds awful.
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You’re right about pure vinegar sounding awful. All marinades I made had some vinegar & a fat/oil. All good steaks have some marbling so you’re adding that to your inexpensive cut with the oil. The original hint was to rinse the vinegar off after soaking, that’s one I’ve never heard of.
 
There are many different kinds of vinegar. Most of the world doesn't use the Heinz white vinegar we automatically think of. Instead they use palm vinegar, champagne vinegar, malt vinegar, etc. - most of which are milder and full of flavor.

Soaking meats in vinegar is often used in Filipino cooking, but they use palm vinegar. When you're cooking tough old cows and muscular half-wild pigs, they MUST be marinated or you're chewing on shoe leather.

Not necessary for most US meat cuts. Vinegar will simply dissolve them into mush.
 

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