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My old boss in Portland told me to always add a splash of vinegar to my braising liquid
He said it would help break down the meat faster and make it more tender. I tried it on a batch of short ribs last night and honestly, I think it just made them taste a bit sour. Maybe I used too much, like a quarter cup for 4 pounds of meat. Has anyone else tried this trick and had it work out?
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sage_perry21d ago
That vinegar trick is a bit of a balancing act. A quarter cup for four pounds is way too much, it will absolutely overpower the meat. You only need a tiny splash, maybe a tablespoon at most, and the type of vinegar matters a lot. Something mild like rice vinegar or a good red wine vinegar works better than a harsh white vinegar. The acid should be a quiet helper in the background, not the main flavor you taste.
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