My sous chef told me to always add a splash of vinegar to my braising liquid

I tried it with a batch of short ribs last Friday, and it made the meat way more tender without making it taste sour. I'm curious if this works for all tough cuts, or just certain ones.

3 comments

3 Comments

fionat551d agoMost Upvoted

Yeah that vinegar trick is legit. I do it with pork shoulder all the time and it just falls apart. Works on any tough cut really.

kimr911d ago

Totally agree, it's a game changer for cheap cuts. I add a splash to the braising liquid about halfway through cooking. Makes everything so much more tender without tasting like vinegar.

charlieh741d ago

Wait you add it halfway through?