Tendorising meat
5th February 2010
... Comments

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.

About the Author

John C

Member since: 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!

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