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by HogleBun on July 27th, 2005

HogleBun

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What's the best way to marinate meat?

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  • by andywho on December 8th, 2005

    andywho

    With all do respects to the previous answers, Yes citric acid will break down the protein in flesh. Do not let it set longer than 15 minutes or you will get a mushy product. Citric acid from fruit is used in a cerviche. A raw fish dish that uses citric acid to "cook" the fish. Using a vinegar based marinade is very effective. The use of a vaccum process is very effective. My favorite is to marinate a flank steak with a vinegar based marinate in a freezer bag. Seal and freeze overnight. Pull out the next day and allow to reach room temperature. Broil for 15 minutes. Allow to rest for 10 minutes. Slice on the bias for great eating. Years ago I worked with a great old time chef from New Orleans.
    He always stressed to me, "You got to get that marination in there". Enjoy good eating, it is life's best revenge.

    Comments

    • I marinate beef in citrus (lime juice) often for as long as 8 hours. I have never had a mushy product. Perhaps because I did not use the lime juice alone (I also use lemon juice with pork and marinate for hours).
      Yes, you can get a mushy product - Micronesians use lemon and lime to marinate fish, which then can be eaten without cooking. All bacteria is gone and the meat of the fish is essentially 'pickled'.
      But I think they use coconut milk too and that may have some effect.

      Your idea of freezing marinating meat, then grilling is freakin' awesome. Thanks for a new tip which I am going to try.
      NOLA, huh?
      NOLA cooks know how to cook meat to tender, they do.....
      (I lived in Slidell for a time, I learned to cook as much as I could in my time there).

      cunning stunt who u calling chicken

      by cunning stunt who u calling chicken on February 16th, 2009

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