Does vinaigrette tenderize meat? Here's the Juicy Truth.

You were looking forward to dinner all day, only to see a piece of meat that was chewier than bubblegum.It doesn't have to be that way, even if you bought a thriftier cut at the grocery store.If you serve beef, lamb, pork, chicken or even fish, you can get a lot of juiciness and flavor.One popular trick is using vinegar, but does it tenderize meat?You have a dinner to remember, not one destined for the trash.

To an extent, the answer is yes.It helps the meat retain its juices when it is tenderized and broken down.Acidic ingredients like lemon juice and wine weaken meat.The meat will be juicy and tender once one looseprotein bonds with another and traps liquid in the meat.I'm happy!If the meat soaks for too long or if the marinade is too acidic, theprotein bonds can tighten and turn the steak tough.It's possible to turn meat into mush with the help of the pineapple, ginger and papaya enzymes.

It is a slippery slope when the meat is soaking.For thin cuts of meat, like small steaks, chicken breasts and cutlets, pork chops or kebabs, you can soak them in aMarinated for two hours or less.Spice pastes or dry rubs will stick better to large pieces of poultry.

The longer the meat isMarinated, the better it will taste.That is not the case.Marinades work most of their magic on the surface of meat.A long overnight soak won't make a difference compared to an hour-long or two-hour soak.If meat is soaked too long in an acidic marinade it can weaken the bonds on the surface of the meat and make it mush or rubber.

You don't need toMarinate for more than an hour for most cuts if you use a quarter-cup ofMarinated steak, chop or breast.Some of the most popular choices are balsamic, white, apple cider and white wine.It depends on what you are working with.Lean, juicy meats like chicken breasts, pork chops and beef tenderloin don't need much help in tenderizing.

It's possible to skip a real-deal marinade and just soak the meat in a solution of water and vinegar for about an hour before cooking.Put the meat in a covered bowl in the fridge and let it sit for a few minutes.The combination of salty seasonings and smokiness is the result of the sharp flavor of vinegar.Natural sugars that caramelized when cooked make for great grill marks.

If you are worried about over-soaking, there are many other ways to make sure you nail that steak dinner.

You can get melt-in-your-mouth meat with these other options.When cooking meat, be sure to allow it to sit for about 10 minutes before cutting into it.If you cut across the grain, you can break up the long meat fibers that make steak tough.

Salt is a natural tenderizer, so massaging a steak with a nice handful about 45 minutes before grilling will help bring out its juices and create a sort of brine once they are released.

These are acidic, but not as acidic as citrus juice or vinegar.It is believed that calcium in dairy causes meat to break down.Yogurt and buttermilk are strong enough to make meat tender.

Meat pounders or mallets are difficult to use.Place both sides of the meat or poultry in a few layers of plastic wrap and beat it evenly until it is uniformly thin to your liking.The risk of over-tenderizing meat is mitigated by modern needle tenderizers.They create tiny little punctures in the meat, which allow heat and flavor to easily penetrate and save you time.When preparing to cook, use one of the manual tenderizers.The piece will stay cohesive when cooked in either of these ways.

Sprinkle-on tenderizers can be found at the grocery store.They are available in either unseasoned or mixed with dry herbs and spices.

Baking soda has the same effect as salt on meat.Baking soda will draw water out of the meat and make it tender, if you coat it in it about an hour before cook time.Before cooking, drain and rinse.

Pork chops, turkey, shrimp or chicken can all benefit from a salt brine.The brine travels into the meat to counteract the salt levels and make it super soft.A juicy finished dish is created when the meat holds onto the extra liquid.It takes an hour-long soak for every pound of meat.

If you cook it low and slow, it will turn tough cuts like chuck or beef shoulder soft.All that extra delicious liquid will keep the meat nice and moist.

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