Published July 1, 1993.
Marinades are ineffective as tenderizers, but add deep flavor if used for the correct amount of time.
In the time it takes to render maximum flavor, marinades can turn meat to mush.
We wanted to maximize the flavor imparted by the marinade, while maitaining texture integrity.
If you want tender meat, marinating is not the answer--you should either buy naturally tender cuts or, if you buy tough cuts, braise or stew them. But there is no question that marinades add flavor -- if you soak food in them long enough. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We created several variations, along with a guide for the amount and marinating time, determined by the product.
list of recipes
