Does Cooking With Wine Corks Really Make Food More Tender? - Tasting Table

While there haven't been scientific studies about cooking with this sponge-like substance to prove or disprove its ability to tenderize meat, a round-up of expert advice makes it clear that wine corks won't tenderize meat; in fact, the practice was started for an entirely unrelated purpose.

In a New York Times article, Harold McGee who writes about the intersection of food and science said there is no science behind using cork to tenderize meat. Through his own experimentation when making octopus, McGee concluded that cooks should keep the cork in their wine bottles. The only method he endorsed for tenderizing octopus was brining. For those who think there are tannins in the cork that help the tenderization process, think again. The Los Angeles Times labeled the tannins theory a "misconception." The outlet conceded that the cork might impart some flavor, but said the only way to tenderize meat is by cooking or pounding it. 

So why did people start dropping corks in their cooking pots at all? Italian chef Barbara Pollastrini explained to Insider that the original intent of cooking octopus with a cork was simply to help fishermen locate them in the giant cooking pots they are sold from on the streets of Southern Italy. Just as buoys help the fisherman locate their nets and traps in the ocean, a wine cork tied to an octopus with string insures the most important part of the dish isn't lost in the cooking process. 

Since most of us are working with much smaller pots, we think we can all ditch the wine corks from now on. 

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2023-04-16 22:03:45Z
CBMiU2h0dHBzOi8vd3d3LnRhc3Rpbmd0YWJsZS5jb20vMTI1NjE0MS9kb2VzLWNvb2tpbmctd2luZS1jb3Jrcy1tYWtlLWZvb2QtbW9yZS10ZW5kZXIv0gEA

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