Tips - and Source - For Marinating

 

I needed a marinade and my Google search brought up D'Artagnan. My love of reading kicked in and I wanted to know more about how the name fit with marinades. To get the whole marinade story, click on the logo. To go to their home page and learn more, click on this link D'Artagnan, or the one above. Well worth your time.

But - what I wanted was tips on marinade that I could put into my Pepperplate storage and could share on here. The following is what is in my Pepperplate, along with a link to D'Artagnan;

TIP - Marinating Basics

A great marinade is carefully balanced and made of three basic components - acid, fat, and seasoning. Acids, fats and seasonings not only work well together but they also enhance each other’s functions when used in the right ratios.

ACID . . .

such as wine, vinegars, citrus juice, buttermilk and enzyme-rich fruits like papaya or pineapple, work to soften the meat's surface by weakening proteins allowing for slight absorption of flavoring. They also help to inhibit carcinogenic effects from grilling and roasting – think of acids like ‘free-radicals' for meat. Use them sparingly for best results.

FAT . . .

such as olive oil, duck fat, coconut milk or even yogurt, act as moistening agents, flavor enhancers and carriers of fat-soluble flavor compounds in certain herbs and spices.

SEASONING . . .

impart flavor and often help with carmelization. Some common marinade seasonings are spices, herbs, soy sauce, sugar, aromatic vegetables such as garlic, onions or celery and chiles.

Quick Tips

• Marinades are great for thin cuts of meat such as single-cut chops, steaks, breasts and small birds as well as meat cut into chunks or slices for use in kabobs, satays and stir-fry.
• For thicker cuts of meat or large whole birds, try brining or dry-rubs instead.
• NEVER use a marinade that has been in contact with raw meat as a sauce. If you want to have a compatible sauce, set aside some of your marinade beforehand then reduce over a low flame to thicken.
• NEVER marinate meat at room temperature for more than 1 hour.
• Marinades are excellent for grilling just be careful of flare-ups.
• Sugar and honey are great marinade add-ins. Not only do they provide flavor but they also facilitate carmelization which gives an extra layer of flavor.
• Although acids used in marinades do help to weaken collagen and muscle tissue, the effect is limited to the surface only. And if you expose meat to acid for too long, you’re only making the outer layer of meat mushy, not tender. Acid laden marinades should be used for quick-soaks only and if you’re concerned about tenderness we’d recommend brining or simply starting with a naturally tender cut.
• You should always use a covered non-reactive vessel for meats and poultry while marinating. Avoid aluminum containers or foil at all cost, as they’ll have a chemical reaction with your marinade causing discoloration and metallic or bitter flavor. A glass or Pyrex bowl sealed with plastic wrap works well for chunks of meat or small cuts such as tenders. For larger cuts, like steaks, chops or breasts use a shallow baking dish large enough to hold all pieces in a single layer. If you’re marinating a whole roast or bird an extra large re-sealable zipper bag with the air squeezed out works well and makes turning a breeze. For food safety, always marinate in refrigerator. You can remove the marinating meat up to 1 hour before cooking to take the chill off.

No - the layout and order doesn't match D'Artagnan's but it fits pepperplate and my purposes. If you do use any of this in another written methodology please remember to include the link to D'Artagnan.