Vinegar in a marinade or when cooking works pretty much the same as wine. Except that in the right circumstances it gets slightly sweet when you cook it.
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What does wine do though? For what I understand, it doesn’t tenderize, unless you’re marinading for a very very short time.
Or people who like sandwiches -_^
I generally marinate overnight or up to 24 hrs. Don’t know if it tenderizes the meat - I add it for flavor.
Does it really penetrate the meat? I heard marinades only go a few cm into meat, so it’s not really doing much.
