Looking at a an Old Time Beef Stew recipe I noticed Red Wine as one of the ingredients. 'Click' researching I came across: " ...the acid present in the wine eventually helps to break the meat down, making it more tender. Red wine in beef stew also adds depth of flavor..."
I had bought a pressure cooker with 15 psi to unleash Hell on the stupid lentils/beans soaking time and, now have one <12 psi but, meh... And since I can make my own red wine or even distill some whatever and measure the pH level and since I read ethanol has a pH 7.33 which is slightly basic and red wine is said to have a pH of around 3.3 to 3.5 being slightly acidic
(Aside, has anyone used a hot plate for lack of a Bunsen burner in distillation? )
Anyway, would a pH even matter for tenderness of beef/lentils/rice/... while it's being cooked at say 11 psi?
Would an acid deconstruct some nutritional value?
WTF is the "depth of flavor" added by red wine?
I had bought a pressure cooker with 15 psi to unleash Hell on the stupid lentils/beans soaking time and, now have one <12 psi but, meh... And since I can make my own red wine or even distill some whatever and measure the pH level and since I read ethanol has a pH 7.33 which is slightly basic and red wine is said to have a pH of around 3.3 to 3.5 being slightly acidic
(Aside, has anyone used a hot plate for lack of a Bunsen burner in distillation? )Anyway, would a pH even matter for tenderness of beef/lentils/rice/... while it's being cooked at say 11 psi?
Would an acid deconstruct some nutritional value?
WTF is the "depth of flavor" added by red wine?
