Are you wasting money by marinating meat? Apparently so. The marinade does not penetrate the meat–it just stays on the surface according to an article at Taste of Food.
Think how much of the flavor on the surface of a ham gets into the slices of ham. All the pineapple juice, brown sugar, and spices stay on the surface. Inside? Nada. I’m not saying to change the way you make ham. After all it looks gorgeous and the crust is yummy. That’s glazed, not marinated. But notice that many people cut into the surface of the ham to get the juices further into the ham.
I’m suggesting you might want to skip all those marinades you have for meat. Save yourself some money and all that mess. If you want to add flavor to the outside of the meat, try a glaze or add sauce near the end of cooking. Or just marinade it for about 5 minutes before cooking. Some people use a flavor injector (looks like an extra big hypodermic needle) with clear liquids. That will add some flavor to the inside of the meat.
Acids like vinegar and lemon juice do not tenderize meat. Thin pieces of meat can be pounded to be made more tender. You can use a wooden kitchen mallet or even canned food as a hammer when you put the meat between plastic wrap. On tv I saw a chef put a piece of meat between two silicone baking mats and slam it with a cast iron skillet. Very quick and effective!
Another reason to skip the marinade: meat should be dry to sear the surfaces of the meat to seal in the juices before the main cooking of it. You can do this when grilling or in a skillet or Dutch oven before baking or cooking on the top of the stove.
|Should You Marinate Meat?|
What do you think? Are you willing to try doing without some of them?
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