Tag: Tenderization

Over 5,000 years ago, ancient civilizations already valued vinegar for its culinary and preserving properties. Today, acidic ingredients are kitchen staples, but many home cooks don't realize the full extent of what does acid do to your food, from balancing flavors to altering textures and ensuring food safety.

Vinegar, a kitchen staple, contains acetic acid that affects chicken in a process known as denaturation, altering protein structure and texture. This chemical reaction is the key to how vinegar breaks down protein in chicken and is precisely what tenderizes the meat during marination. However, this effect is a delicate balance, as prolonged exposure can lead to undesirable results.