For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat.
Phosphoric acid, an ingredient in Coke, is assumed to be of a high enough concentration to deteriorate a piece of meat. Marinades typically contain an acid to tenderize the meat (likely one of the tenderizers covered above), along with other ingredients to enhance flavor. The goal for all three is the same…to break down the connective tissue .The first is T he other day while I was looking for a way to marinate a piece of steak, I came across a recipe I found rather odd. Have you ever wondered how many things Coca-Cola can be used for? In fact, the Coke and meat experiment shows the effect that soda has on tenderizing beef, chicken and fish. It is better than water because instead of muting or ‘watering down’ the flavors of the meat, it will not only preserve but heighten the flavor of the meat. Good luck. Add 1/4 – 1/2 cup of either red wine, balsamic vinegar and 2 TBL Worcestershire sauce, or red wine vinegar.
Few of the experiments with meat and the carbonated beverage Coca Cola provide desired results, but some do produce notable results. For tough, thinner cuts of steak like skirt, hanger, and flank, and London broil, consider an acidic marinade for more tender results (and more surface flavor!).
Cover the baking dish with a tight-fitting top and place the meat in the refrigerator. Marinade: If you're trying to avoid using a flavored meat tenderizer because you plan to flavor the meat later, using a marinade offers the best of both worlds. I have seen the suggestion that many Asian restaurants tenderize beef by marinating in Coca-Cola. This is the secret to tender meat. - Salem, MA - A super easy meat tenderizing recipe. Wayne Keyser | May 31, 2006 01:27 AM 46.
There are really 3 main ways to tenderize meat. Allow the meat to marinate in the refrigerator for at least eight hours or overnight before cooking it. Because coke has an acid called Phosphoric acid which has a low pH level (2.5-2.7) The phosphoric acid leaches the calcium out of the meat, thus making it tender. It is better than water because instead of muting or ‘watering down’ the flavors of the meat, it will not only preserve but heighten the flavor of the meat. This steak marinade actually called for using soda, specifically Coca-Cola to tenderize the meat before grilling. Pour enough Coke over the top of the meat to cover it by 2 inches.
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