The Art of the Marinade

It is a sad fact that it is now become almost essential to marinade most cuts of meat, unless you want it is not pot.

I'm going to explain why this is the case a bit later, but for the time when we just examine why we use marinades at all.

There are basically two reasons. One is to add the flavor and the other is soft. In general, we will try to do both.

It is worth bearing in mind that marinating is a cooking process, though rare warmthbe applied. The significance of this finding is that, like any other cooking procedure, you can overdo it.

It's not just about the implementation of the meat or fish in a sauce and leaving it there until you are ready to use them. Many of the fruit juices that we in marinades, such as lemon and pineapple contain enzymes, proteins. In essence, what they do, it is to digest.

Leaving meat in them too long, would result in an unpalatable mush. If you try this yourself,leaving a piece of pork with fresh pineapple juice overnight and then see what happens if you put it to boil.

You will probably not like the result.

Why is meat tough?

It is a tragedy that while we are killing our animals at an earlier age in order to meet the demand for fresh meat to be, the end product still tends to be hard.

There are good reasons for it, and it makes sense to provide a sufficient knowledge of them only in order to avoid potential disasters.

It is not, as someChefs, you'd think only a matter of finding a butcher who will take the trouble to discuss your needs with you, if ever such a person still exists outside the fanciful cookbooks.

Our meat is tough because it started to point out that way. And here's why (if you're squeamish, skip this section):

When an animal is killed its muscles (protein) are released into spasm caused by the injection of the famous fight or flight chemicals to the brain.

Under normalConditions, ie in the natural world to say, this would rigor mortis setting, followed by a gradual easing of the proteins back to their normal state.

However, because of the speed with which the slaughter and preparation of carcasses is carried out, this important and natural step is rarely, if ever completed. The animal is killed, cooled and frozen in a continuous process.

The result is toughened proteins.

A butcher who may be meat, depends to some extentReverse this effect. If you ever been a find, you cling to him for his life. You have found a vanishing treasure.

The alternative is to use marinades.

Basics

Marinades can be wet or dry, you can add almost any desired flavor to them.

If a marinade is liquid, is the basis of generally acidic. As I said earlier, this can of fruit juice, but wine, vinegar or beer can also be used. In fact I know of a chef who usedCoca-Cola.

If it marinades meat, just think what he is doing to your insides.

Turnout in the marinade to a few minutes to several hours, and make even overnight in the refrigerator.

The more delicate the proteins, though, the more chances there are overdoing things. Fish, for example, should only rarely in a marinade for more than 30 minutes, particularly if lemon juice is involved (which) it usually.

Red meat, sit on the other side is in theRefrigerator all night without being damaged. For example, pigs and chicken can, provided there are no enzymes of the above Article

In other words, if you keep using fresh-squeezed juice, the marinating time to a minimum. That means no more than an hour on the outside is.

Come on, remember that if either of those meats needs longer than that, is to make it tender, it is definitely time to change your supplier.

Regard

What do you use the marinade, discard,uncooked part, once you're done. Taste not after the flesh was in him, and do not use it for something else.

If you want to heat it up to use it as an accompanying sauce, by all means do, but sure it comes to a boil and boil it for at least 10 minutes.

Alternatively, heat it in the microwave, will achieve the same in less time.

Marinades are the perfect medium for food poisoning bugs to take theirVacation, and when bugs are on holiday they are happy. And if they are happy, they multiply. A bit like us, really.

When in doubt, throw it out.

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