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/ck/ - Food & Cooking

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18255961 No.18255961 [Reply] [Original]

Did you know that you are wasting time and ingrediants by using marinades? It's a common myth that acidic marinades can penetrate the inside of meat and not only tenderize it, but flavor it also. This is only half true. Acidity can directly affect the texture of meat but it will not flavor it. Some may say
>but what about [popular marinade recipe]
Have you noticed that all of the popular food marinades (beef bulgogi, al pastor, carne asada) involve meat that is sliced extremely thin? This is because marinades can't penetrate meat and thus, marinading a whole pork shoulder would give you a slight flavor on the outside, and nothing on the inside. So yes, if you have a gallon bucket of sauce that you dip a slight pinch of beef into, it will flavor the meat soley on the ratio of sauce to meat. If you would like to cook meats that aren't the size of your pinky I would suggest using brines, it will not give any special flavor but it will season the meat while allowing the proteins to retain more moisture. Brining is very good, marinades are a waste.

>> No.18255962
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18255962

This girl HATES marinades

>> No.18255973

Are you still trying to make this a thing?

>> No.18255982

I don't even salt my pork shoulder because that will add too much flavour like a marinade does

>> No.18255984

>>18255973
>Are you still trying to make this a thing?
Brining has existed for decades smart guy

>> No.18255993
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18255993

>>18255961

>> No.18256002

>>18255961
brines=marinades

>> No.18256004
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18256004

>>18255993
>>18256002
Wrong

>> No.18256007

>>18255961
>marinading a whole pork shoulder would give you a slight flavor on the outside
This is why you use injection marinading for large pieces of meat. You're not wrong though, unless you soak it for a long time the flavors don't penetrate very far.

>> No.18256010
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18256010

>>18256004
no I am right.

>> No.18256012

>>18256010
My girls tits r bigger

>> No.18256014

what if you use a culinary syringe and inject it inside?