Adam Richman tenderizes his meat by slow-cooking it, but he also adds an ingredient you might not expect: soda. The longtime "Man v. Food" host shared with Today that he learned the technique from his mother and his grandmother, who taught him to use either Coca-Cola or ginger ale when working with tough meats.
"My mom would rest a brisket on sliced white onion, and use either of the aforementioned sodas as both marinade and basting liquid," Richman said to Today. But it isn't just brisket that this technique works on. Richman says he does it with short ribs too, but he opts for root beer instead of Coke or ginger ale.
Though it may be uncommon, cooking with soda isn't unheard of. Coca-Cola is often used in pulled pork because the sugars caramelize during the cooking process, giving the meat the perfect balance of sweetness, Insanely Good Recipes explains. What most people don't realize, however, is that soda has an effect on the tenderness of the meat, too.
The Unconventional Ingredient Adam Richman Uses For More Tender Meat - Daily Meal
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