facebook Icon twitter Icon
2•2•13  Fernch Macarons
Click Here for more classes.

Available For:

  • Hands-on, day and evening classes.
  • Couples evening classes.
  • After school cooking classes for kids and teens.
  • Private parties, by arrangement, in the school or your residence.

See Previous Blog Entries

 Email News Registration

Name: *


Code Image New Code

Join Newsletter

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 

Add a Comment

Your Name 
Your Email Address 
Your Web Site (optional) 

Your Comment 

Code Image - Please contact webmaster if you have problems seeing this image code Load New Code

Enter Security Code exactly as shown.
Cookies must be enabled.

Blog Posts

Recent Blog Entries

Whipping egg whites successfully
How often have you beaten egg whites for a recipe?  Many recipes depend on a airy whites for their rise and stability. In other words,  beaten egg whites can make or break an otherwise great recipe. 
Posted on Saturday, November 17, 2012 | 0 Comments

Marinades continued
The GOOD news about using marinades.
Posted on Monday, October 29, 2012 | 2 Comments

Marinades continued
Find out the Good, the Bad, and the Ugly of using marinades.
Posted on Sunday, October 28, 2012 | 1 Comments

Everything you need to know about MARINADES
Marinades: the GOOD, BAD, and the UGLY!

Posted on Saturday, October 27, 2012 | 2 Comments

Apple CureeApple Curee
European strudel how to next week
Posted on Sunday, October 14, 2012 | 0 Comments

For all blog posts click here