Frenchy wrote:

> Everything I read says to add VINEGAR along with oil and spices to
> tenderize a lower priced tougher piece of meat, but I don't like the
> taste of vinegar. Will substituting WINE for the VINEGAR do the same
> thing? Vinegar is essentially oxidized wine isn't it? And I love wine!
>
> If wine is not a good substitute, then what else would you recommend to
> tenderize meat with ordinary kitchen ingredients (i.e. not Adolf's
> tenderizer).

Try lemon or lime juice instead for the acid instead of vinegar. You could
also try some yoghurt marinades.