Okay. I''m Joining Cooking Hints

Okay. I''m joining

dagnabbit 15 years ago

hi. I'm nearly as good an 'intermediate' cook as Candy claims I am! So, I'll be back asking more questions.
Firstly, what is the benefit of marinating? You mentioned this in your intro, so I would really like to know.
Thanks.
Peter

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wynnebaer 15 years ago said:

The question in the intro was how do you marinade?....But for the beneifits of marinating I took the liberty of wikopedia and this is their post....Pretty much sums it up........

Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', is often a vinegar (or other acidic liquid such as lemon juice or wine) and oil mixture. It can also contain herbs and spices.

It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. In Indian cuisine the marinade is usually prepared with yoghurt and spices.

Tissue breakdown
In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acids, and oil.

Often confused with marinating, "macerating" is also a form of food preparation. Often soft vegetables, legumes or fruits are used and are also coated in a liquid. This process, again, makes the food tastier and easier to chew and digest

Some studies have shown that a reaction between creatine in muscle meats and amino acids caused by flame-cooking at high temperatures produces a cancer-causing agent known as heterocyclic amine (HCA). New research seems to indicate that marinades may discourage formation of certain HCAs in char-grilled meat.[citation needed]

Immersion in an acid-based marinade for as little as forty minutes resulted in a decrease of 92-99% of heterocyclic amines (HCAs) in recent tests by the American Institute for Cancer Research. More studies are being conducted, but the acidic component in marinades seems to be very effective. Marinating is currently the best known method of discouraging the formation of HCAs.

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peetabear 15 years ago said:

thank's Wynne... that was a great explanation!!!

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jett2whit 15 years ago said:

great explanation! I love Wikipedia

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chefelaine 15 years ago said:

Thanks for replying, winn. I nearly forgot to check this group since creating it just yesterday!

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lanacountry 15 years ago said:

Hey there Chef.. now what can I get into?? hummm...hehehehe :()

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