What Are The Benefits of Marinating Meat

Marinades were formerly used as a technique to preserve foods.

Any type of meat, whether it be beef, chicken, or fish would be submerged in a salty soup that was used to preserve the meat, due to the lack of a cooling system.

The last few hundred years, marinades are not only used to preserve meats but also to add flavor to them.

---

---

When we marinate, we think about saturating the meat in the rich tasting mixture of herbs, spices, salt,, vinegar, and oil (fat), with the purpose of infusing the meat with flavor.

This however is a MYTH.

The Myths Of Marinating Meat

Many people believe that marinades penetrate deeply into the meat, infusing flavor throughout.

In reality, marinades primarily affect the surface of the meat as it is physically impossible for a marinade to penetrate deep into the meat.

Most flavor molecules are too big to enter the muscle tissue cells of meat.

---

---

The tissue cells are about 75% water and tightly packed like a sodden sponge.

Oil molecules, which dispense most of the flavor molecules are also unable to enter the tissue cells.

At best a marinade can only penetrate about 1/8 to 1/4 inch of the meat. Therefore, their impact is largely on the exterior.

---

---

Another myth is tenderization. While acidic components in marinades can help tenderize meat by breaking down proteins, this effect is mostly superficial.

True tenderization is limited, and tougher cuts of meat often require mechanical tenderizing methods or slow cooking to become tender.

It is also believed that the oil in marinades helps seal in meat juices. In truth, oil does not create a barrier to moisture loss (Remember, oil and water do not mix).

Instead, oil, like fat, aids in absorption and distribution of flavor. It can also help with browning during cooking.

What Are The Benefits of Marinating Meat

Marinating meat offers several benefits that enhance both the flavor and texture of your dish.

The ingredients in marinades work together to enhance the flavor of meat and tenderize its outer layers.

Acids in marinades, such as vinegar, lemon juice, or yogurt, help break down proteins in the meat, making it more tender.

This is particularly beneficial for tougher cuts of meat. Like with this Hickory Smoked Marinated Boneless Chuck Steak With Sweet Peppers & Onions.

---

---

There are a variety of flavors in marinades from herbs, spices, acids (vinegar or citrus) and oils (fat).

Ingredients like yogurt or buttermilk in a marinade can help soften the meat’s texture, making it more pleasant to chew. Like with this Oven Baked Greek Chicken Thighs.

---

---

A marinade, if just on the surface, can add depth and complexity to the taste of the meat, making it more enjoyable to eat.

---

---

Sugars in marinades, such as honey or brown sugar, can promote caramelization during cooking, giving the meat a beautiful, appetizing crust.

---

---

Keep in mind though, when adding an acidic ingredient like lemon juice, wine or vinegar, the process of browning the meat can take a bite longer.

---

---

Tips For Effective Marinating

Allow enough time for marination, but don’t overdo it. For most meats, a few hours is sufficient, while tougher cuts may benefit from an overnight soak. However, too long in an acidic marinade can make the meat mushy.

Always marinate meat in the refrigerator to prevent bacterial growth.

Use a non-reactive container, such as glass or plastic, to avoid any unwanted chemical reactions with the marinade.

Ensure the marinade fully covers the meat for even flavor absorption. Like with these North African Lamb Chops.

---

---

By marinating, you can transform a simple cut of meat into a flavorful and juicy dish.

It’s a versatile technique that can be customized with different ingredients to suit your taste preferences and the type of meat you’re cooking.

Remember, not all marinades work the same way or are suitable for all types of meat. The effectiveness of a marinade depends on its ingredients, the meat being used, and the desired outcome, either it be for flavor or tenderization.

---

More Deliciously Yummy Recipes

• Roasted Sweet Potatoes With White Miso and Maple Syrup
• Guide To Cooking With Salt
• Fruit-Based Seasonings You Use Every Day Without Even Realizing It
• Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini