Beer Tenderize Meat
Are there significant differences in what the liquid brine / marinade meat / poultry at night in?
I tried brining my chicken once in serum for several hours. Mmmm made sure my tender and juicy fried chicken with the taste of bread crumbs, and cookies. I got the image that the acid can do a good job of softening. Like, worse, or better with alcohol? I'm thinking of soaking or pickled some NY steaks in beer the night before using it. Not a bad idea. , Right?
oil based, water based, alcohol based and vinegar-based all have different effects on meat and poultry and fish. I would like replace a combination of wine and olive oil with some spices like rosemary and freshly ground option peppercorns with a clove of crushed garlic and a little oregano cool beer instead of your flesh "be all that could be"! PS marinate for 12-18 hours
How to Use Beer in Unexpected Ways