The Best Way To Marinate Meat, According To Science
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- Опубликовано: 5 авг 2022
- Beef-beating bacteria. Magical shrinking shank. This is the scientific secret to marinating meat that every carnivore needs to add to their repertoire!
#meat #marinated #science
Read Full Article: www.mashed.com/920340/the-bes... 
Развлечения
How do you prefer to marinate meat?
In beet juice
I prefer dry brining instead of marinating. Lemon juice or acids i add right before cooking to not denature the protein.
Optimise surface area: blend, add marinade, reconstitute, microwave, then blowtorch for flavour and texture. None of this "leaving it in the fridge for 72 hours" malarkey. (Life hack: wear goggles while blending raw meat.) And before some know-it-all chimes in: ground/minced meat is not fine enough for the flavour to properly infuse; it has to be liquidised.
*Ultrasonically -- it disrupts the membranes and helps penetration of flavor*
Starts at 1:00 (If enough people heed this advice, it could collectively save an entire lifetime ;-)
I will like and comment to boost this helpful advice
Thank you! Liked your comment and I agree. I believe content creators should also heed to this advise and only put out what is absolutely required.
Naah. Skipping over the distinctions between different types of acid for marination is stupid.
@@SprakanaKerum it doesn't skip the different types of acid 🤦🏻♂️
My go to quick marinade is equal parts apple cider vinegar, bullseye BBQ sauce, and a splash of habanero hot sauce. I use it for both pork chops and chicken
Can that be used for steak? Looking for quick recipes like yours
If you seal a zip lock you can get flavorful meat quickly... tenderize with a fork and take all the air out of a zip lock with your ingredients and with beef leave at room temperature for 30 minutes before cooking
Apple Juice, acv, pepper and oil!!!
Pickle juice and buttermilk is awesome on chicken!
Soy sauce, balsamic vinegar, fish sauce, garlic and pepper
AI knows better than some people
i dont have all that shit. Just going to season my thawed ground beef, mix it then drown it in a bottle of Buffalo Sauce. Leave it in the fridge to soak up for a few hours. Making a marinade wasn't as simple as I assumed from watching cooking shorts.
No it’s very simple.. it can literally be just a sauce and some lemon or lime juice, you’re soaking GROUND BEEF.. in buffalo sauce.. I pray you don’t have a family you feeding
❤️❤️❤️, thank you!
English sauce, fish sauce, garlic and black pepper.. or sometimes broth powder
english sauce??? what is this i've never heard of it im english
This site didn’t really tell me anything about flank meat!
Some good tips here.
Pork, lamb and cheap beef several hours. Chicken and good beef 30 minutes
Lemon and Montreal stake spice 4 hours problem solve. Your welcome
wow there's so much helpful info and opinions here lol
How do u make a good marinade sauce for beef New York strips
Interesting wow
I use soy sauce, and give my steak 100 cuts to perform lingchi on my victim than I cook on fire around 500 degrees. it can be done in 30 mins with some rosemary, thyme, & pepper.
The music is way too loud in that video
For flank steak I use soy sauce, olive oil and basil. For shish k bob I use good seasons italian dressing.
I love what you call Shish Kebab
pineapple
Am I supposed to season after the marinate ?
Lightly
@@jacobfrost5461 thanks
Only the yoke is required
What's good for pork chops?
Bacon
Never did it
LOL so bad.
the internet cook book is a troll.
POUR YOUR YOGURT IN THE BAG AND PUT STEAK IN MMM GOOD MARINATE 24 HOURS. RECCOMENDED.
I'm more confused after trying to watch your video I gave up at 3 minutes and 28 seconds. According to ... In this lab ... use salt... don't use salt?
No.. A marinade only needs an acid. All rest are flavours.. You could marinade a piece of chicken in just lemon juice just fine..
What is the best acid for tenderising beef? Apple cide vinegar, lemon.....?
00:00:25 Marinating results in a tender, jucicer meat using acids, spices and sweet and salty flavors at the right soking time.
00:01:03 Accodring to Bon Appetit, it requires an oil, an acid, something sweet, something savory, and some spices and aromatics.
00:01:14 Acids: Yogurt, vinegar, or citrus juice. It cahnges the wieght and texture of the meat.
00:01:35 Serious eats marinated chicken and lamb in lactic acid, citric acid, and acetic acid hvaing lactic being the midlest in effecting texture and lower levels of shrinkage during marinating and cooking. Its because yogurt's active bacteria goes to town on the protein since its slower and gentler than other acids.
00:02:27 Marinades don't go very deep in the skin of the meat and is a "surface treatment". Expect if you soak your meat in salt that sucks up moisture in the meat.
00:02:44 Meat is made up of 75% water and becuse acid deteriorates protein, it can result in a musy surface and prevent the protein from trapping moisture, which leads to dry meat.
00:03:48 Marinates work best on thinner cuts of meat. The institue of food technologist esplains the different meats need different marinating times.
00:04:14 Don't leave seafood in marinade longer than an hour. Chicken about 2 hours and beef up to 24 hours. If you leave it for too long it will be mushy.
00:04:35 Raw beef and lamb can be in the fridge for several days but chicken only 2 days.
I use baking soda on beef.
😮mon lol
Joke is on you, I marinade my chicken up to 2 days and It has made me thousands of dollars and everyone requests it for their events weddings etc.
are u a chef or something?
I've marinated chicken for 2 days as well with excellent results... This vid had some weird "insights/generalizations" that really don't hold true but some good info overall... best thing people can do is experiment and see what works for them, that's what makes cooking fun.
Thousands of dollars and you're bragging about your formula? Pssshhh! Small fry shit
Carnivore
The sound of this girl is so irritating.
Well that’s most women
Bogus video
So chicken was mentioned with what yo use......thats it. Chicken. Smh.