Some recipes call for red wine vinegar in steak marinades.
Is the Red wine vinegar used as means to break down the meat tissue or is it just there as a flavor agent?
Any vinegar or lemon juice or any other acid it there for those two reasons. To soften the meat and to impart flavor.
Sign up using Google
Sign up using Facebook
Sign up using Stack Exchange
4 years ago
Get the weekly newsletter!
see an example newsletter