Vinegar articles - Using Vinegar As A Meat Tenderizer or Buttermilk

Have you ever been in the middle of cooking only to realize that you have ran out of meat tenderizer?  With out adding a meat tenderizer to your meat you just may end up with a very tuff piece of meat.  The next time you run out of meat tenderizer try substituting some thing cheap and effective in tenderizing your beef and steak.

I have virtually quit purchasing and using the regular store bought meat tenderizer since I tried using one tablespoon of vinegar, which works so much better then meat tenderizers.  The vinegar actually works so well that even the toughest of meat will melt in your mouth after falling of the bone.  By using vinegar just once you will see how easy, inexpensive and effective it works in tenderizing your meat.

What works best when cooking meats for soup such as beef stew boil the stew meat and add one tablespoon of vinegar into the water, the vinegar will go to work on the meat and make it tender and soft.  Same goes for beef or steak just add one tablespoon of vinegar to the water when baking your roast beef or steak and you could have a roast beef sandwich that you can cut with ease and have the meat melt in your mouth.  Don�t worry about the taste of vinegar being in your meat you are adding just a small amount but enough to work wonders.