coke vs. Pepsi.
Im putting this in a seperate post in case we need to split it off.
There was previous talk a few posts up from KC and others using coke and pepsi in the marinades and as tenderizers.
Just FYI's..
the tenderizing agent in the coke products is phosphuric acid. Its present in the full line of coke stuff, all cokes, mountain dew, etc.. I'm not sure if its in the diet coke products, but i wouldnt use that in a marinade anyway to avoid and off tastes.
Anyway. Phosphuric Acid is NOT present in the entire Pepsi line. So using pepsi products will not, to the same effect, have the tenderizing effect the coke product does.
EDIT: Now, before posting this, i just checked a bottle of DIET pepsi and it IS in there, so maybe things have changed. If anyone has a regular pepsi bottle laying around, maybe they can check. But I am 100% positive that it wasnt there in the past... cherry pepsi never worked as good as Dr.pepper for tenderizing. Maybe things have changed and the PA is in Pepsi too now.
This may also be the reason for the "sweeter" taste in pepsi. Its just not as "acid' to the palette. ???
Another thing, for anyone thinking about using it... coke marinades can disintergrate a steak in 3 days.. they go beyond tender.. to beef mush. So dont forget it in the fridge and then find it and say "wow this is gonna be great" then shake it real good before opening the container and finding a science experiment. (not that I've done that or anything :redface: ) Briskets hold up much better though.