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Old 07-27-2013, 02:26 PM
 
Location: the AZ desert
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Quote:
Originally Posted by goldengrain View Post
Thanks.
I tried 8 hrs with a salad dressing to which I added some vodka and Worcestershire sauce on London Broil. I think I should have cut the meat in half lengthwise because I think it was just as tough as it would have been had I done nothing.

I read somewhere that alcohol will tenderize meat as well as acid.

Maybe I'll add a bit more apple cider vinegar, too.
A couple of points...

The salad dressing shouldn't be reduced/fat-free.

Marinading the outside will not be enough to tenderize thick cuts of meat.

London Broil is a tough cut of beef. In addition to marinating, how you slice it is key. A quick how-to video is here.

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Old 07-27-2013, 08:48 PM
 
Location: Earth Wanderer, longing for the stars.
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Quote:
Originally Posted by CheyDee View Post
A couple of points...

The salad dressing shouldn't be reduced/fat-free.

Marinading the outside will not be enough to tenderize thick cuts of meat.

London Broil is a tough cut of beef. In addition to marinating, how you slice it is key. A quick how-to video is
here.
Thanks. I know how you are supposed to slice it. I just thought if a marinade worked you wouldn't have to do that.

I don't use reduced fat dressings because I like a ratio of 1 to 5 or so (or at least 1 to 3) between vinegar and oil usually. Most bottled dressings are too acidic for me. I open them, use them once, and just let them sit in the fridge until the expiration date usually.
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Old 07-28-2013, 08:09 AM
 
Location: Earth Wanderer, longing for the stars.
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I might try marinating chicken for a few hours in apple cider vinegar.

I say this because I have been frying, on low heat, boneless skinless chicken breasts with olive oil, apple cider vinegar, oregano, and garlic. I do this, sometimes with a cover on it until the vinegar is reduced then I take the cover off and brown the breasts.

I find the results very unique and tasty, so marinating in ac vinegar might turn out well.
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Old 07-28-2013, 02:08 PM
 
Location: Heart of Dixie
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For chicken, you might have better luck with a buttermilk brine - the chicken always turns out moist and flavorful using this method. Just do a search for "buttermilk brine" and pick a recipe you think you might like or modify one for your own taste.
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Old 07-28-2013, 02:18 PM
 
Location: Earth Wanderer, longing for the stars.
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Thanks. I usually just try to use things that I have around the house. I will keep that in mind, though.
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