Vinegar softens the meat and also adds flavor. The high acid content will chemically "cook" the meat a bit, too.
To effectively tenderize meat using baking soda and vinegar, you can create a marinade by mixing the two ingredients with water and soaking the meat in it for a few hours. The baking soda helps break down the meat fibers, while the vinegar adds flavor and helps tenderize the meat further. Be sure to rinse the meat thoroughly before cooking to remove any residual baking soda taste.
You can tenderize chicken without using a mallet by marinating it in a mixture of acidic ingredients like lemon juice, vinegar, or yogurt. These acids help break down the proteins in the chicken, making it more tender.
You can tenderize beef using baking soda for about 15-30 minutes.
To tenderize a bottom round roast effectively, you can use methods such as marinating the meat in a mixture of acidic ingredients like vinegar or citrus juice, using a meat mallet to pound the meat to break down tough fibers, or cooking the roast using a slow, moist heat method like braising or stewing.
To tenderize brisket effectively, you can use methods such as marinating it in a mixture of acidic ingredients like vinegar or citrus juice, using a meat tenderizer tool to break down tough fibers, or slow cooking it at a low temperature for a long period of time to allow the meat to become tender.
You might try using a little salt. I have found that salt gets your taste buds away from tasting the sour in lemon juice. Maybe it will work for vinegar too. Others on Answers.com have advised using sugar. Otherwise, just add more of your ingredients to the salsa.
I think there is a way to do this. Vinegar is an acid, acetic acid to be precise. Try using some baking soda, a little bit at a time. You will see bubbles, a gas (actually carbon dioxide) forming as it neutralizes. You can use vinegar to remove urine smells or room odors
Vinegar is produced from alcohol using a vinegar culture. The color of the vinegar is based on what was used to make the vinegar and thus results in different flavors. For instance, beer tastes different from red wine which is again different from white wine. Which vinegar you use should be based on why you are using it and the quality factors, such as what it was made in, how long it aged, etc. More concern should be applied to these things than what color it is. White things aren't always bad or a result of bleaching.
To make a delicious salad dressing using spinach and vinegar, blend fresh spinach leaves with vinegar, olive oil, a touch of honey, salt, and pepper until smooth. Adjust the ingredients to taste and drizzle over your salad for a flavorful dressing.
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Spoiled milk often has a bad taste; I wouldn't recommend using it for anything.
From a preservation (and safety) standpoint, any commercial vinegar is the same as any other. All must be sold with a minimum of 5% acidity. The reason to choose Cider vinegar, or any other flavor vinegar, is simply taste. Errr, Taste, and the recipe. Personally, for Bread & Butter pickles, Cider is just fine. But when I use Grandmother Hoskins Salt Dill recipe -- well Cider is to harsh with all that salt. I use a home-made wine vinegar because it is much sweeter. I recommend taste testing. Mix up a very small test batch, and using different vinegars, taste the brine straight. If it turns out that you like pure distilled white vinegar, then more power to you. If you like 45 year old Aged Italian Balsamic vinegar, then more power to your wallet.