| |
| |
|
|
|
|
|
SHU MENU : Topic Main Index | Topic Site Map | SHU Home | Discussion Forums | Contact or Contribute The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades at all. Principally there are two reasons. One is to add flavor, and the other is to tenderize. Usually, we are trying to do both. It's worth bearing in mind that marinating is a cooking process, even though heat is rarely applied. The importance of recognizing this is that, like any other cooking process, you can overdo it. It's not just a case of putting the meat or fish in a sauce and leaving it there until you are ready to use it. Many of the fruit juices we use in marinades, such as lemon and pineapple, contain enzymes that break down proteins. In essence, what they do is digest them. Leaving meat in them for too long would result in an unpalatable mush. If you want to try this for yourself, leave a piece of pork in fresh pineapple juice overnight and then see what happens when you cook it. You probably won't like the result. Why is meat tough? It's a tragedy that although we are killing our animals at an earlier age in order to satisfy the demand for fresh meat, the end product still tends to be tough. There are good reasons for this and it is useful to have a working knowledge of them if only to avoid potential disasters. It is not, as some cooks would have you believe, simply a matter of finding a butcher who will take the trouble to discuss your needs with you, if indeed such a person still exists outside of the more fanciful cookbooks. Our meat is tough because it started out that way. And here's why (if you are squeamish, skip this section): When an animal is killed its muscles (protein) go into spasm caused by the injection of the well-known fight or flight chemicals released by the brain. Under normal conditions, that is to say in the natural world, this would be followed by rigor mortis setting in, followed by a gradual relaxing of the proteins back to their normal state. However because of the speed at which the slaughter and preparation of carcasses is carried out, this vital, natural step is rarely if ever completed. The animal is killed, cooled and frozen in one continuous process. The result is toughened proteins. A butcher who hangs his meat can, to some extent, reverse this effect. If you ever find one, hang on to him for dear life. You have found a rapidly disappearing treasure. The alternative is to use marinades. Basic principles Marinades can be wet or dry and you can add just about any flavor you desire to them. When a marinade is liquid, the base is usually acidic. As I said earlier, this may be fruit juice, but wine, vinegar or even beer may also be used. As a matter of fact I know of one cook who uses Coca-Cola. If it marinades meat, just think what it's doing to your insides. Steeping in the marinade may take anything from a few minutes to several hours, and even overnight in the refrigerator. The more delicate the proteins, though, the more chance there is of overdoing things. Fish, for example, should rarely be in a marinade for more than 30 minutes, particularly if lemon juice is involved (which it usually is). Red meat, on the other hand, can sit in the refrigerator all night without coming to any harm. So can pork and chicken, providing there are no enzymes present of the type described above. In other words, if you are using fresh fruit juice, keep the marinating time to a minimum. That is to say, no more than an hour at the outside. Come to think of it, if either of those meats needs longer than that to tenderize it, it's definitely time to change your supplier. Caution Whatever marinade you use, throw away any uncooked portion once you have finished with it. Do not taste it after the meat has been put in it, and do not use it for anything else. If you want to heat it through to use it as an accompanying sauce, by all means do so, but ensure that it comes to the boil and that it cooks for at least 10 minutes. Alternatively, heat it in the microwave, which will achieve the same thing in a shorter space of time. Marinades are the perfect medium for food poisoning bugs to take their vacations in, and when bugs are on holiday they are happy. And when they are happy, they multiply. A bit like us, really. If in doubt, throw it away. Copyright © Tingira Publishing 2004 All Rights Reserved Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.
MORE RESOURCES:
cooking - Google News |
|
|
|
RELATED ARTICLES
Don't Poke the Chicken at Your Backyard Barbecue You might be planning a home remodeling project and it includes an outdoor kitchen. A big part of that plan will be the type of grill you introduce. Slimming Secrets From The Kitchen To get the svelte figure, start in the kitchen. Slimming down is about taking in less calories, while you burn more calories through exercise. Eat your Veggies! Simple Cooking Methods Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. To Fry Or Not To Fry? Here's a little known factoid - did you know that KFC changed its image by retiring the slogan Kentucky FRIED Chicken. Instead, they became known as serving up Kitchen Fresh Chicken. Caring For Your Wooden Cutting Board Researchers have found that bacteria have a tougher time surviving on wood cutting boards. However, plastic cutting boards are less porous than wood, making it less likely to harbor bacteria over a long period of time, but only if it is immediately cleaned. About Baking: Eight Tips for Perfect Pancakes Pancakes are easy and almost foolproof. But there are some tricks to making them perfect. A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks As a busy working mother, I'm short on time, especially during the holidays, but baking Christmas cookies is a family tradition I'm unwilling to give up. Over the years, I've come up with many ways to make the process of baking a large variety of cookies go much smoother and take less time out of my busy life. How to Make Homemade Ice Cream (Without an Ice Cream Maker!) COLFAX, WISCONSIN - June is Dairy Month and what better way to celebrate than with homemade ice cream?When I was growing up on our small family dairy farm in west central Wisconsin 40 years ago, my dad would make homemade ice cream using cream and milk from our very own cows and a hand-cranked ice cream freezer.But you don't need an ice cream freezer to make your own homemade ice cream. Barbecue Success With The Rule Of Thirds Ever been to a barbecue party where the 'chef' placed as much food as he could possibly fit onto the barbecue grill, every so often stabbing the food with a fork and juggling it around so that it cooks evenly? Ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef proudly standing back admiring the char grill effect that he's creating? Ever notice the panic that sets in when the flames suddenly leap up and around the food burning it black on the outside and leaving it raw on the inside?The difference between great char grilled barbecue food and burnt offerings lies in a few small precautions. The chef that we've just described made a few fatal errors that could easily have been avoided. 10 Smoky Tips To BBQ Food Safely Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. Bread in the Woods We really like fresh bread while we're camping. There is something about bread products that just seems especially good in the woods. 10 Wide Open Tips For Food Safety In The Great Outdoors Hiking, camping, and boating are good activities for active people and families. However, if the food isn't handled correctly, food-borne illness can be an unwelcome souvenir. Cake Pans Cake pans?.the secret behind every successful cake. Two for One Dinners: Eggplant If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. Chinese Cooking Technique: Thicken "Thicken", or "Thickening" is a very common technique used in both Chinese restaurants and household kitchens. It is very easy to prepare, but if not used properly, can really mess up the presentation. Baking Bread and Your Freezer There's a lot of bread in our freezer. In our exuberance, we often bake more bread than we can eat in a day or two. Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Buying, Storing, and Preparing Apricots When buying apricots, always look for those that are firm, plump orange fruit that gives slightly when you press with your thumb. Bruised apricots should be avoided. Grilling Vs. Barbecue Grilling and Barbecuing, two of the most popular cooking methods in the U.S. 10 Dishes Every New Bride or Groom Must Know How to Make! Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.
|
 |
| Topic Main Index | Topic Site Map | SHU Home | Discussion Forums | Contact or Contribute |
| © 2006 Self Help University :: Helping YOU Help Yourself! |
