Asian cuisine is famous for its large number of truly delicious dishes.
In addition, in Asia there is a special approach to preparing meat dishes.
So, in this part of the world it is not customary to marinate meat in kefir or vinegar.
In other words, Asians try to avoid using acidic liquids to tenderize meat pieces.
Soy sauce is used. It is thanks to it that the meat acquires its true tenderness.
This important moment was discussed by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
Why you shouldn't marinate meat in vinegar or kefir
Yes, these liquids are quite good at softening meat pieces.
But there is one serious problem: if you keep the meat in this marinade a little longer than required, instead of a tender dish, you will get a very tough one.
A similar consequence may occur if the marinade turns out to be too acidic.
Why Soy Sauce Is a Good Marinade
Using this product ensures that the meat is tender.
Meat products will remain tender and juicy even if they are kept in soy sauce for too long.
Another good thing about the fermented soybean product is that, unlike vinegar, it contains many components that are important for the human body. Thanks to this marinade, the meat dish becomes more useful.
Expert: Julia Arkhipova
