Coca-Cola works as a outstanding meat tenderizer as a result of its distinctive chemical composition. The soda comprises phosphoric acid, which breaks down protein buildings in meat, successfully softening muscle fibers and making a extra tender texture.
The carbonation additionally performs a vital position, with the bubbles serving to to penetrate the meat and create microscopic pathways for the marinade. Moreover, the pure sugars in Coca-Cola caramelize throughout cooking, including a delicate sweetness whereas additional breaking down powerful meat protein.
Marinating for 8-24 hours permits the acid and carbonation to work their magic, reworking even doubtlessly powerful cuts of meat into extremely tender, flavourful dishes that virtually soften in your mouth.
