Sorry culinary-minded carnivores, we have some bad news: Your marinade isn’t doing much for your meats--or so says Russ Parsons of the Los Angeles Times.
In fact, Parsons goes on, a long soak in a marinade can actually make your meat less appetizing, not more. A long soak in a mixture with a lot of acid, like lemon juice or vinegar, can make the meat take on a mealy texture instead of tenderizing it as many people believe. And the structure of meat only allows the marinade to soak in about 1/8 of an inch instead of throughout the cuts you’re planning to cook.
But there is good news. Tenderizing a tougher cut of meat before you cook it is as easy as slicing it into thinner pieces, according to Parsons. And you don’t have to be a mixologist of marinades to get good flavor in your meat. Since meats can only really take on the most robust of flavors, simple seasonings shine. Make sure to season well with salt, pepper, and if you’re looking for a deeper flavor, brine your meat instead of marinating it.
Now you’re just minutes, instead of hours, from your perfect steak.
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