What Happens To The Crumb When Marinating?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The process by which a product is stored by placing it in an acidic environment is called marinating. Marinating is done well before cooking, as it improves the taste of the meat and softens its muscle fibers.

What happens to the crumb when marinating?

When marinating, we influence the meat favorably. Partial hydrolysis of the protein is carried out in the meat by the action of acetic, citric, tartaric or any other acid in the meat. This process helps to facilitate the digestion of meat in our stomach.

Several types of marinade are known:

1. Marinating in acid (acetic acid and alcohol) - suitable for older and tough meats. Under the influence of alcohol and acid, the meat becomes more tender;

2. Marinating with lactic acid products - yogurt;

3. Marinating in an acidic environment of natural acidic products - juice and the flesh of lemon, orange, grapefruit, kiwi, pomegranate juice, onion juice, tomato juice, etc.;

4. Dry pickling - it includes plenty of spices and various herbs and green aromatic spices;

5. Marinating of dry meat (chicken fillet) - fat must be added to the marinade - olive oil is recommended due to its higher degree of fat content in a smaller volume;

6. Marinating in mayonnaise (ie in a medium of vegetable fat), mustard and lemon juice.

Meat juiciness:

The juiciness of a piece of grilled meat depends mainly on 2 things - the presence of fat in it and the degree of roasting. Therefore, in order to have a nice and juicy place, it is necessary to choose gray meat.

Such is, for example, the pork neck steak. During roasting at high temperature, the particles of melted fat envelop the meat and prevent its juices from leaking out and drying out. When preparing skewers, you can even put bacon between the pieces of meat on the skewer.

Pickling tips

1. It is not recommended to add salt and salty ingredients such as soy sauce to the composition of grilled meat marinades;

2. Marinated meat must stay in the refrigerator;

3. Marinades based on lactic acid products should be used for meat that will be grilled for a short time.

Subsequent marinating

This means ready-made roasted meat. It is stored in a pot with a lid, in which there is a certain amount of chopped and lightly salted onion. Thus, from the heat of the meat, the onion releases juice, which mixes with the juices separated from the meat and secondarily helps to soften and further flavor the already prepared grill.

You can also add some green spices and a little black pepper, but care must be taken with the quantities to avoid the opposite effect.