Skip Bottled Salad Dressing in Marinades to Avoid Mushy
Skipping bottled salad dressing in marinades is not a trend—it’s a food physics imperative. Bottled dressings contain vinegar, citric acid, and phosphoric acid at pH levels as low as 2.8–3.2, combined with emulsifiers (e.g., xanthan gum, polysorbate 60) and preservatives…