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When using Coca-Cola

dougcrann
dougcrann Posts: 1,129
in EggHead Forum
Have a buddy that has sent me some recipes. Lot of them will have Coca-Cola being used asome a marinade....just wondering....would it matter if it's flat? 
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Comments

  • RRP
    RRP Posts: 26,451
    I wouldn't think so - after all after you pour it out it's soon going flat anyway. Besides the idea is the acidity in the Coke that is working the magic not the initial fizz!
    Re-gasketing the USA one yard at a time 
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  • dougcrann
    dougcrann Posts: 1,129
    RRP said:
    I wouldn't think so - after all after you pour it out it's soon going flat anyway. Besides the idea is the acidity in the Coke that is working the magic not the initial fizz!
    This was my friends thoughts as well....but he ended his text with "let me know when you find out".. 
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  • HofstraJet
    HofstraJet Posts: 1,170
    dougcrann said:
    RRP said:
    I wouldn't think so - after all after you pour it out it's soon going flat anyway. Besides the idea is the acidity in the Coke that is working the magic not the initial fizz!
    This was my friends thoughts as well....but he ended his text with "let me know when you find out".. 
    Please let us know as well. :smiley:
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • nolaegghead
    nolaegghead Posts: 42,109
    It goes flat after a few minutes anyway.  Coke is basically sugar water with phosphoric acid to make it acidic.

    The CO2 dissolves in the water forming carbonic acid, which does further acidify the water, but this acidification is short lived as CO2 is released and the coke becomes "flat".
    ______________________________________________
    I love lamp..
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  • jak7028
    jak7028 Posts: 231
    RRP said:
    I wouldn't think so - after all after you pour it out it's soon going flat anyway. Besides the idea is the acidity in the Coke that is working the magic not the initial fizz!
    I would tend to agree with this.  Anything acidic like coke, citrus fruits, pineapple juice, Kiwi...etc would tenderize the meat.  I am not a chemist, but aren't you just losing the CO2 when you lose the bubbles, not the acid?  
    Victoria, TX - 1 Large BGE and a 36" Blackstone
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  • lkapigian
    lkapigian Posts: 11,549
    If you use it, By Mexican Coca Cola, has real sugar VS corn syrup....I use it for Carnitas
    Visalia, Ca @lkapigian
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  • MaC122
    MaC122 Posts: 797
    We had a guy boil his ribs in Coca-Cola at the fire station and then he placed them on the grill to finish them off. They were not memorable in any sense except I was amazed that he was boiling ribs. I didn't really notice a Coke taste and the ribs weren't that great. He boiled ribs...........boiled
    St. Johns County, Florida
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  • Photo Egg
    Photo Egg Posts: 12,137
    Old timer in town swears by seasoning his fajitas with dry rub then poring in some fresh Coke and sealing in a ziploc then into the freezer over night. Claimes the combination of carbonized soda expansion when frozen and acid breaks down and tenderizes the meat. Who knows...
    Thank you,
    Darian

    Galveston Texas
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