Meat And Fish Tips Using Vinegar
You can follow meat and fish tips using vinegar to make your cooking easy, budget friendly, and successful.
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Use vinegar as a meat tenderizer, as it breaks down meat fibers. Add a tablespoon of white vinegar to water when cooking inexpensive meat for stews. You can also soak meat in vinegar overnight. Tough meat will be tender enough to cut with a fork! You can improve the flavor of game (venison, rabbit, etc) by soaking it for several hours before cooking. Use a mixture of half water and half vinegar.
Scaling a fish is easier if vinegar is rubbed on the scales. Wait five minutes before scaling the fish.
The acid in vinegar can tenderize the muscle fiber in lobster, oysters, salmon, and other. Soak them in vinegar for at least several hours, even overnight. You can bring out the flavor of fish by adding a few drops of white vinegar to it.
Even if the marinade is made with vinegar (acid-based), you still need to marinate fish in the refrigerator. Otherwise bacteria can grow on the fish. And when you are finished, throw out the marinade! Never baste already-cooked food with marinade you used on raw fish.
Click for more food tips using vinegar:
keeping food fresh longer
fixing too salty or too sugary food
miscellaneous cooking tips
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