It's true! By adding a vinegar mix to marinades and stews it helps to break down the fibres and will therefor tenderise your dish. Mix up one half a cup of wine with one half white vinegar to a cup of liquid bouillon and add to the braising liquids.
Hey presto........tendorised meat.
10th July 2012
Dedicated to building TBO Malvern but I still like to find time to play golf, usually on a Friday afternoon.Decorating and gardening is best left to the lovely Mrs Cook!