Flavor penetration of meat
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Injecting Your Meat with Flavor | HuffPost
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In another thread I engaged in a discussion with /u/albo-rhino about whether flavour compounds from a marinade actually penetrate meat.
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Flavor can also be added to meat through brining and marinating. work best when the meat is cut into smaller pieces so the marinade can penetrate a larger.
If brine can carry flavors with it into the interior of the meat, why didn't the food coloring penetrate? One of my colors was made of Red 40, AKA.
Description:Typically one hour is sufficient when utilizing his Asian marinade, a mixture of soy sauce, red curry paste, black bean paste, oyster sauce, spicy garlic sauce and minced lemon grass. Concentration of salt is higher in typical brines than in meat, you would expect meat to dry out, whereas the opposite is the case. Cutting the meat into smaller units, such as for kebabs, gives you a better surface-to-volume ratio. Use it for injecting broth, melted butter, or other liquid seasonings. Flavour penetration of marinades is complex. The most common theory is that as meat cooks the juices are driven into the center of the meat and then as it rests the juices somehow flow back to every corner of the meat. While it was in no way over salted, salt was evident to both of us all the way to the bone.