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Tenderizing meat with Coke - Report

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Tenderizing meat with Coke - Report

Wayne Keyser | Jun 1, 2006 09:10 PM

Thin-sliced boneless top round, very lean.

Marinated - heck, SOAKED - 5 hours in regular Coca-Cola. Fried up (very briefly) one slice to test at lunch - a little (but VERY little) less tough than the one I cooked at the beginning of the day.

Added a good splash of lemon juice and gave it another 5 hours, BARELY cooked in wok and served - result: exactly the same, fairly chewy.

Long ago I tried the method with the baking soda, same result.

Where is the method for getting the beef in the beef-and-broccoli I bought at takeout last week? It was practically glutinous (easily as tender as, for instance, a grilled sea scallop).

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