This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices when cooking? Why not just go with a flavored brine instead?
In other words: Why is it customary to use such marinades, and why is it commonly said that it tenderizes the meat?
Source Shirley Corriher:
At first, water molecules are attached to and trapped within this protein mesh, so the tissue remains juicy and tender. But after a short time, if the protein is in a very acidic marinade, the protein bonds tighten, water is squeezed out, and the tissue becomes tough. If you've ever tried marinating shrimp in highly acidic ingredients, it's likely that you're familiar with this result.
My experience with tenderizing enzymes mirrors that of Dr. Nicholas Kurti, a famous Oxford physicist who tried tenderizing a pork roast by injecting half with pineapple juice, leaving the other half untouched. A noted chef, Michel Roux, was to judge on television which side was better. After cooking, the half treated with pineapple was total mush and looked like a pile of stuffing. Not surprisingly, Chef Roux preferred the untreated half.
Hardly a queer question. We marinate in acidic liquids because it tastes good, really. As Alton Brown said in the Good Eats episode, "Raising The Steaks":
"Acid doesn't tenderize meat nearly as well as enzymes. But acids can help you tenderize your own food. That's because acids taste tangy, and tangy tastes tell our saliva glands to do their stuff, and saliva is full of enzymes."
As that same episode shows, we generally don't marinate in enzymes, as it would turn meat to mush, and not in a good way.
Some recipes call for red wine vinegar in steak marinades. Is the Red wine vinegar used as means to break down the meat tissue or is it just there as a flavor agent?
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460 After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water? (In case the link goes bad, the recipe is: 1 Tbsp Honey 1 Tsp Yellow Mustard 1 Tsp Sriracha 1 Tbsp Water)
the right cooking method? And do the other ones apply to a roast? I mean if you cut it up, it's basically cheap beef steak and I've never tried mechanically tenderizing the meat. I really appreciate any... well and the fat was amazingly tasty. However, the roast was so chewy, I am very disappointed. I did a lot of research before I cooked it and found that slow cooking is a good way to tenderize meat. I also found out that certain cuts of meat need to be cooked differently. I.e. Steak should be hot and fast, and roast cuts should be long and slow (after searing it of course... yum yum yum
I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." They said, "Well technically the flatbread still HAS to be toasted, so would you like the meat toasted ?" In confusion, I asked, "Why? I would prefer it un-toasted." They said, "We are required to toast all flatbread, as it releases some chemical..., reduced iron, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid, malted barley flour), water, soybean oil, yeast, contains 2% or less of nonfat dry milk, salt, wheat gluten
After having bought my first pineapple, I had been instructed to be careful about washing my hands if I ever got pineapple on it (after slicing it open). Furthermore, I was told that I shouldn't wash the pineapple fruit with any water, but that I could only do it after cooking the water first. Both of these were explained as their being a sort of reaction that the pineapple has on contact..., and when I asked what the reaction caused, the only explanation I received was "it is like that funny taste you sometimes get in your mouth when eating pineapple". I should note that I've never had
the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half
' to flavorless seasonal fruits or other foods that need a flavor boost. Did you know that chocolate by itself tastes 'flat' which is why it usually contains vanilla?" (vanilla.com) ...Chocolate simply...I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice... explaining how it works: "Vanilla is used for its sweetness and its ability to enhance other flavors." (eHow) "Vanilla delivers characteristic and complex flavor notes to hundreds of types of food
A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, but what I can't figure out is whether that could be beneficial and actually improve the end result.
I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor... each other; covered with water (added some onions and salt etc) and boiled vigorously for about 3 1/2 hours (covered in a high-walled frying pan), replacing water as necessary. Shortly after beginning that, I kind of pan steamed the skin from the meat and added the meat to the chili and the skin to the stock pan. What resulted was a good broth. Basically, I would like to know how I can take it from