In thinking about what to do with these beautiful steaks from Tad, we asked our friend Christine from America's Test Kitchen about the fine art of marinading. She shared a few of Cook's Illustrated facts/hints/myths about this fine art. Get ready to nerd out over marinade.
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Over the years, we've encountered numerous marinade myths. Here are some of them—and why they're untrue.MYTH: Marinades Penetrate Meat DeeplyFACT: Most Impact is SuperficialContrary to popular belief, marinades do most of their work on the surface of meat or just below. Some ingredients in a marinade do penetrate the meat—but only by a few millimeters (and oil-soluble herbs and spices in the mix merely add flavor to the exterior). To prove the point, we soaked beef short ribs in red wine for intervals from one hour to 18, then measured the band of purple created by the wine. Our finding? Even after 18 hours of soaking, the wine penetrated less than 1 millimeter. Additional testing with marinated boneless chicken breasts confirmed that the flavors of other kinds of soaking liquids do not penetrate to the center of the meat.
MYTH: Acids Tenderize MeatFACT: Acids Turn Meat MushyTo tenderize meat, you have to break down muscle fiber and collagen, the connective tissue that makes meat tough, thus increasing the meat's ability to retain moisture. While acidic ingredients like citrus juice, vinegar, yogurt, buttermilk, and wine do weaken collagen, their impact is confined to the meat's surface. We find that if left too long, acids turn the outermost layer of meat mushy, not tender. To minimize mushiness, we use acidic components sparingly (or cut them out entirely) and only for short marinating times.
MYTH: The Longer the Soak, the BetterFACT: A Long Soak is Pointless—Even DetrimentalBecause marinades don't penetrate deeply, a lengthy soak is pointless. Furthermore, too long a soak in an acidic (or enzymatic) marinade can weaken the protein bonds near the surface so that they turn mushy—or worse, can no longer hold moisture and dry out."
This is a great starter. For the full read,
check out this article.