Marinades are probably the most important element to cook any kind of meat. A marinade not only keeps the meat moist and flavourful but also makes it healthier. Marinating meat can often make it tender and mask the flavour of the meat to a certain extent. It is very helpful for the people who do not like the taste of pure meat.
Marinades are usually made with the simplest ingredients that really taste good together. They are often the simplest to make as you can throw together a few items that go well with each other in your mouth and you can be sure that they’ll work as a marinade. If you want to do something grander, you can get creative and mix a wide range of ingredients that will add more flavour to the meat.
Some of the ingredients used to marinate meat are salt, oil, ginger, kiwi, milk, yoghurt, papaya, pineapple, pepper, soy sauce, vinegar, citrus, lemon juice and chilli. These ingredients can be broadly categorized as acidic, dairy and enzymatic. Here we are going to give you a few advantages of each of these categories.
Enzymatic marinades include papayas, pineapples, ginger, kiwis and honey. They break down the connecting tissue in the meat to tenderize it. Most of the commercial meat tenderizers are derived from fruit like papayas and pineapples and it is always recommended to use fresh ingredients. Enzymatic marinades shouldn’t be used for too long as that can make the meat excessively mushy. To be safe, it is always better to marinate the meat for approximately only two hours with these marinades.
Ingredients of the acidic marinade consist of acids such as the juice of citrus fruits, wine, tomatoes and vinegar. These marinades usually use a liquid base such as oil to balance out the dryness caused by the acid. Proponents of the acidic method claim it breaks down protein bonds to form a loose mesh with their neighbouring bonds. These loose meshes trap water to give a moist and juicy piece of meat. Marinating the meat for more than two hours though, and results in tough and dry meat. To avoid dry meat, use only a little acid and be careful of the marinating time.
Dairy is the mildest marinade and contains ingredients like milk, buttermilk, and yoghurt. It is the most tenderizing marinade if it is given enough time to work on the meat. Generally, yoghurt or buttermilk is used for marinating since they are slightly acidic. It is unknown yet whether it is the mild acidity of the ingredients or the tenderizing enzymes activated by the calcium in the dairy products that tenderizes the meat. With dairy marinades, the meat can be marinated for a long time without damaging it.
With this information in your arsenal, you can switch up the flavours and create your own unique marinades with a combination of different ingredients. Try the marinades with different kinds of meats to see which ones they complement best. You can easily get any kind of meat you want online these days on the various online meat stores. We offer a variety of meat and seafood at affordable prices at your doorstep.