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Cooking with Beer -- Taste or Tenderizer?

ipsedixit | Mar 24, 2008 10:04 AM

If you cook with beer (either directly, or in a marinade), do you do it because of the taste, or as a tenderizer for leaner cuts of meat?

I've heard of both as reasons for using beer to cook meat.

But I've also been told that beer does nothing to tenderize meat -- it's merely an urban legend -- and that the only reason to use beer is to impart a nice subtle, bitter flavor to the meat.

Wondering which side of the fence people fall on this one.

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