A marinade is a mixture of liquids, spices and aromatic herbs used to flavor and tenderize meat before cooking. In this process, the meat or fish cuts are soaked in the marinade for some time before being cooked.<\/p>\n
Marinating is an ancient technique used to preserve meat for a longer period of time, but nowadays, it is mainly used to improve its flavor and texture.<\/p>\n
How does the marinating affect the texture and flavor of meat?<\/strong><\/p>\n Marinating has a number of positive effects on the texture and flavor of meat, including:<\/p>\n Marinating helps to break down the tough fibers of the meat, making it more tender and juicy. In addition, it helps to hydrate the meat, preventing it from drying out during cooking.<\/p>\n Marinating gives the meat an intense flavor and aroma, and also helps enhance the natural flavor of the meat. Although marinades cannot penetrate deep into the interior of the meat, their action on the outer surface of the meat is enough to flavor the meat and enhance its flavor.<\/p>\n Almost all marinades start with a fatty substance as a base, such as olive oil. After that, marinades can be divided into three main categories:<\/p>\n Marinades can also be categorized based on their ingredients. Some popular marinade recipes include as a key ingredient:<\/p>\n Marinating times depending on the type of meat<\/strong><\/p>\n Different types of meat have different marinating needs both in terms of ingredients and time. White meats, such as chicken and fish, are tenderer and require less marinating time. Red meats, such as beef, pork and lamb are tougher, and need more marinating time.<\/p>\n Generally, marinating for at least 30 minutes will improve the flavor and texture of the meat. For best results, the meat should be marinated for at least 2 hours, but the marinating span depending on the kind of meat, could take up to 24 hours. \u00a0Generally, higher in collagen and elastin cuts of meats need more marinating time to become juicy and tender when grilled.<\/p>\n The axiom \u201cthe more, the better\u201d does not apply to marinating. For example, leaving the meat in an acidic marinade for a long time can toughen the meat and have the opposite of the intended effect.<\/p>\n We must also be careful with the amount of acidic agents in a marinade, as too much acidity can \u201ccook\u201d our meat.<\/p>\n Given that the marinade penetrates just a few millimeters below the surface of the meat, it follows that the smaller the pieces of meat we marinate, the more flavor we will get.<\/p>\n In addition, it is good to do the marinating in the refrigerator, especially in the months with high temperatures.<\/p>\n","protected":false},"excerpt":{"rendered":" A marinade is a mixture of liquids, spices and aromatic herbs used to flavor and tenderize meat before cooking. In this process, the meat or fish cuts are soaked in the marinade for some time before being cooked. Marinating is an ancient technique used to preserve meat for a longer period of time, but nowadays, […]<\/p>\n","protected":false},"author":1,"featured_media":658,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\n\u00a0EFFECT ON TEXTURE<\/h5>\n
EFFECT ON TASTE<\/h5>\n
TYPES OF MARINADES<\/strong><\/h6>\n
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POINTS TO KEEP IN MIND WHEN MARINATING<\/h5>\n