"The Secret to Properly Marinating"
POSTED ON JUNE 29, 2015
Many people are confused on what the real purpose of marinating is. Many believe it is to add flavour or then to tenderize the proteins. Beretta will uncover the mystery and let you in on the top secrets of marinating this BBQ season.
The truth behind the biggest question of why we marinate is both to flavour and tenderize proteins. Often marinades include some sort of acidic component such as vinegar or fruit juices. This makes the meat break down and become softer, easier to cut and most importantly easier to chew.
Secondly, marinating infuses meat with additional flavour. Throughout the process of softening the meat, the meat absorbs in all the surrounding liquid infusing it will flavour.
Some tips for marinating:
- Always marinate in the refrigerator. Marinating at room temperature can cause bacteria to multiply on raw meat if it’s warm.
- Do not marinate in metal containers. Acidic mixtures can react with the metal. Best methods of marinating are in re-sealable plastic bag, plastic container or a glass container.
- Make sure to periodically turn meat within the marinade so all sides coat evenly.
- Discard any unused marinade. The marinade has been in contact with raw meat juices and don’t want to expose that to new meat. Make a separate batch of marinade to use as a sauce after the meat is cooked.
Estimated Marinade Times:
- Steak (2-4 hours)
- Beef Flank Steak (2 hours – overnight)
- Whole Roast (4-6 hours)
- Brisket (24 hours)
- Chicken (2 hours – overnight)
