T he other day while I was looking for a way to marinate a piece of steak, I came across a recipe I found rather odd. Depending on the thickness of the steak, total braising cook time could take 1 1/2 – 2 1/2 hours. Basically, anything with acid will do the trick. Because coke has an acid called Phosphoric acid which has a low pH level (2.5-2.7) The phosphoric acid leaches the calcium out of the meat, thus making it tender.

Firstly, the Coca-Cola tenderizes, moistens, and prevents the meat from drying out. Aside from drinking for enjoyment, you can clean toilets with cola as well as using it as a meat marinade.

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Cover the baking dish with a tight-fitting top and place the meat in the refrigerator. It is better than water because instead of muting or ‘watering down’ the flavors of the meat, it will not only preserve but heighten the flavor of the meat. This steak marinade actually called for using soda, specifically Coca-Cola to tenderize the meat before grilling. This is the secret to tender meat.

Firstly, the Coca-Cola tenderizes, moistens, and prevents the meat from drying out. You can buy ready-made marinades, but they're really easy to make yourself. In fact, the Coke and meat experiment shows the effect that soda has on tenderizing beef, chicken and fish.

I have seen the suggestion that many Asian restaurants tenderize beef by marinating in Coca-Cola. Few of the experiments with meat and the carbonated beverage Coca Cola provide desired results, but some do produce notable results. There are really 3 main ways to tenderize meat. Good luck. Chinese restaurants often do use baking soda as a very quick tenderizer, massaged into strips of beef right before cooking. For tough, thinner cuts of steak like skirt, hanger, and flank, and London broil, consider an acidic marinade for more tender results (and more surface flavor!). I've had Korean friends tell me their mothers use kiwis, pineapples, oranges, lemons, etc. For a marinade to work its magic, it needs to contain acidic ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda to break down the lean muscle fibers on the surface meat.

Some swear by Coca Cola, others by 7Up.
The goal for all three is the same…to break down the connective tissue .The first is

Pour enough Coke over the top of the meat to cover it by 2 inches. Marinades typically contain an acid to tenderize the meat (likely one of the tenderizers covered above), along with other ingredients to enhance flavor. Add 1/4 – 1/2 cup of either red wine, balsamic vinegar and 2 TBL Worcestershire sauce, or red wine vinegar. Allow the meat to marinate in the refrigerator for at least eight hours or overnight before cooking it. Tenderizing meat with Coke???
- Salem, MA - A super easy meat tenderizing recipe. Sodas also provide a great flavor to meat, but the added sugar is an issue to consider. Wayne Keyser | May 31, 2006 01:27 AM 46.

Phosphoric acid, an ingredient in Coke, is assumed to be of a high enough concentration to deteriorate a piece of meat. The high acidity of soda beverages like colas makes them a great marinade for meat. It is better than water because instead of muting or ‘watering down’ the flavors of the meat, it will not only preserve but heighten the flavor of the meat. Have you ever wondered how many things Coca-Cola can be used for? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.

New to Chowhound? Marinade: If you're trying to avoid using a flavored meat tenderizer because you plan to flavor the meat later, using a marinade offers the best of both worlds.

Return broth to high simmer then cover tightly and reduce heat to low simmer for another half hour. How to Make Coca Cola Marinade.


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