Marinades are more than just a pretty face. In fact, this simple blend of ingredients can work together to add flavor and moisture to almost anything. Marinades used judiciously can work to tenderize meat, add moisture, and enhance the flavor of food, making tough cuts of meat much more palatable.
Marinating meat is like stretching. Stretching is important. Sarah needs to pick up the slack though.
One of the myths is about marinades and whether they work or not. Francis Lam: Your team kindly sent along a list of the greatest hits of your myth-busting career at America's Test Kitchen. Before we talk about it, shall we prepare to be shocked or mildly surprised?
This topic explains how brining works, which cuts of meat benefit most from brining, and provides several recipes to get you started. What Is Brining? Brining is a method for improving the flavor and moisture content of lean cuts of meat like chicken, turkey, pork and seafood. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days.
Ever had leftovers that were dry? Brining may be one solution to help you with these problems. Brining gets a lot of questions and interest and this is my attempt to try and help you learn about it.
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Most of meat's flavor develops when it is cooked. The amount of fat in meat influences its flavor, as does a process called the Maillard reaction. Flavor can also be added to meat through brining and marinating.
Bark is formed when you caress perfectly seasoned meat with smoke, water vapor and just the right amount of heat for hours on end until you are left with mouthwatering meat heaven. The rubs, the type of wood used, and the amount of fat on the meat all factor into the chemical equation that results in bark formation. It is something that all pit masters and barbecue aficionados live for.
The authors do not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and have disclosed no relevant affiliations beyond their academic appointment. Republish our articles for free, online or in print, under Creative Commons licence. However, sugar has been part of the human diet for millennia, and it has some fascinating and highly practical uses.