Why Use Marinade Recipes? - Give Me 5 Good Reasons
1. Flavor
Why Use Marinade Recipes? - Give Me 5 Good Reasons
Probably the whole one suspect to use marinade recipes is for the flavor. Your leisure to choose ingredients that suit your taste, makes it easy (see suspect whole 3) to customize the flavor.
The flavor comes from all of the ingredients and can vary greatly. But, the choices of herbs, seasonings and spices are limitless when you consider the potential combinations.
2. Tenderization
Marinade recipes do not in effect tenderize the meat. But, the acid in the marinade will chemically alter the muscle fibers, giving it that effect. Since acids can be vinegar, wine, beer, lemon juice, lime juice, etc., they also have a great affect on the flavor (see suspect whole 1).
This tenderization consequent can also be caused by enzymes found in some foods. As with acids, the muscle fibers are denatured (broken down) by the enzymes, too. These enzymes are in foods such as raw onion, fresh ginger, pineapple, and green papaya.
Another even more grand form of "tenderization" comes from fermented milk products like yogurt and buttermilk. It is the bacteria in them, with their digestive qualities, that acts upon the meat to denature it. Meat seems to stay moister when these are used.
3. It's Simple
Marinade recipes are easy in that they only include an acid, oil, and seasonings. Ok... Maybe some recipes can get pretty long with all of their ingredients (seasonings, spices and such). Some population do tend to go overboard (like some Bbq rub recipes).
But, it is still very straightforward. Here is an example of a basic marinade recipe:
Blend all of the ingredients together and add the meat. Use a glass or non-aluminum bowl to forestall discoloration. All surfaces of the meat must come in feel with the marinade. So, turn the meat every 30 minutes. You might, however, rather use a zipped plastic bag. This will allow all surfaces of the meat to be in feel with the marinade at the same time. You will probably use less marinade, too.
Marinating times vary from a few minutes, to 24 hours. A blend of factors form into how long the marinating should last. Type of meat, size of the meat, delicateness, compel of the acid, and climatic characteristic are some things to consider.
Small pieces of fish in lime juice at room climatic characteristic would only need a few minutes to marinate. A 10 pound beef brisket in soy sauce in the refrigerator might need to marinate overnight or longer.
4. Good for You
When meat is flame cooked at high temperature, cancer-causing agents called Heterocyclic Amines (Hcas) can be produced. You may have seen it in the news at distinct times over the last few years. The use of marinades may in effect discourage the formation of Hcas on char-grilled meats.
Of policy you still have to be faithful and consequent some basic food protection practices when using marinade recipes, too. Clean surfaces completely and avoid excess contamination. Throw out any leftover marinade that has come into feel with raw meat. And always marinate in the refrigerator.
5. It's Been Done for Centuries
In antique times population tried distinct ways to reserve meat. If you remember from History class, refrigerators didn't work back then (no place to plug them in).
They tried salt, sun and other ways of drying the meat. They tried oils, and maybe even accidentally, acids of distinct types. population started using spices, (probably also accidentally), to heighten the flavor. Worcestershire sauce is one of the results of those early attempts to reserve foods.
Today, marinade recipes are fairly approved (acid, oil, seasonings). But that's far from saying "they're all alike". You have the power to make them taste the way you want. Delete, add, or adjust ingredients to suit your own taste. You will get best with convention (you in effect will). Take the benefit of all those centuries of experimentation and try it. Get yourself an additional one drink and create a marinade.
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