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Marinades continued

Find out the Good, the Bad, and the Ugly of using marinades.
In Limited cases, mildly acidic marinades can add wonderful flavor to fish and meat, especially if you enhance the mixture with fresh herbs, spices or another liquid such as Woncestershire sauce.  The key is to use the correct strength acid for the food you are marinating.  Example: For shrimp, use a low-acid for the food you're marinading (one part mild acid to four parts oil to avoid toughness). 
 
A fairly tight - textured cut of meat like flank steak can survive a more acidic marinade.  Since the marinade only penetrates a fraction of an inch, it won't  toughen the meat. 
The UGLY: Then when to take the approach in using enzymatic marinades, whick work by breaking down muscle fiber and collagen (collective tissue).  Raw pineapple, figs, papaya, honeydew, melon, ginger, and kiwi all contain such enzymes.  Unfortunately, these enzymes work almost too well, turning tough meat muscle into mush with passing through an intermediate stage of tenderness.  The longer the meat marinates, the greater the breakdown of proteins and the mushier the texture.  More next blog.



Tags: Marinades 


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