I have seen the suggestion that many Asian restaurants tenderize beef by marinating in Coca-Cola.
I've had some miraculously tender bulgogi and "beef with broccoli", so tender I just can't picture off-the-shelf meat being that way.
True? How long to marinate? Do you do it?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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