Lots of people believe that a tough piece of meat will be made tender by a good marinade, so they buy cheaper grades than they should. Unfortunately, that is not really the case. Good meat has to start out as good meat, and while many marinades taste great, they do not tenderize all that much. Let us look at three major categories of marinade and see how they work.
There are three basic methods of making a marinade, depending on the main ingredient. They can all have unpleasant side effects if you do not use them correctly. For instance, an acid marinade that is too potent will actually toughen that steak. Enzymatic marinades that are left on too long or used in large amounts could turn a good steak into mush, and dairy marinades do not work well with all kinds of cuisine.
One family of marinades relies on vinegar, wine, citrus and similar acids to denature proteins. This will unwind the proteins in the steak you are cooking. Once they run into other unwound proteins, they will bind back together. This happens when we heat proteins, as well. Water molecules start out trapped in this new mesh of proteins, creating a really tender steak. However, if the marinade is highly acidic, the bonds will tighten and the liquid will be squeezed out, actually toughening the tissues. That is bad news.
Because of this, a marinade that is mildly acidic is usually a better choice than one that is extremely sour. A good marinade should be there mostly for flavor, and will tenderize best if relatively week. Stronger marinades are good for tightly grained meats, but those meats are not usually put on the grill.
Enzyme marinades actually have the ability to break down animal tissue, including muscle fiber and connective tissue. Many fruits contain enzymes that can break down protein, but papaya and pineapple are probably the most common. Overuse them, and they will create a mushy, unappealing piece of meat. The same thing happens if you use them too long. This kind of activity is present in commercial meat tenderizers, too.
The last category of easy steak marinades is based on mildly acidic dairy products, like yogurt or buttermilk. These are commonly used in India for goat and lamb, as well as for southern fried chicken.
Steaks in this kind of marinade can be interesting, but you may need to adjust your cooking methods, since this is a little unusual. Curry flavors in your marinade may turn up a good result on the grill, however.
Your marinade does not have to be all that complex, so long as you know what you can expect from the ingredients you use. You will get a great meal every time if you only take the time to check out all the kinds of marinades available. One of them is going to be right for your steak. - 30241
There are three basic methods of making a marinade, depending on the main ingredient. They can all have unpleasant side effects if you do not use them correctly. For instance, an acid marinade that is too potent will actually toughen that steak. Enzymatic marinades that are left on too long or used in large amounts could turn a good steak into mush, and dairy marinades do not work well with all kinds of cuisine.
One family of marinades relies on vinegar, wine, citrus and similar acids to denature proteins. This will unwind the proteins in the steak you are cooking. Once they run into other unwound proteins, they will bind back together. This happens when we heat proteins, as well. Water molecules start out trapped in this new mesh of proteins, creating a really tender steak. However, if the marinade is highly acidic, the bonds will tighten and the liquid will be squeezed out, actually toughening the tissues. That is bad news.
Because of this, a marinade that is mildly acidic is usually a better choice than one that is extremely sour. A good marinade should be there mostly for flavor, and will tenderize best if relatively week. Stronger marinades are good for tightly grained meats, but those meats are not usually put on the grill.
Enzyme marinades actually have the ability to break down animal tissue, including muscle fiber and connective tissue. Many fruits contain enzymes that can break down protein, but papaya and pineapple are probably the most common. Overuse them, and they will create a mushy, unappealing piece of meat. The same thing happens if you use them too long. This kind of activity is present in commercial meat tenderizers, too.
The last category of easy steak marinades is based on mildly acidic dairy products, like yogurt or buttermilk. These are commonly used in India for goat and lamb, as well as for southern fried chicken.
Steaks in this kind of marinade can be interesting, but you may need to adjust your cooking methods, since this is a little unusual. Curry flavors in your marinade may turn up a good result on the grill, however.
Your marinade does not have to be all that complex, so long as you know what you can expect from the ingredients you use. You will get a great meal every time if you only take the time to check out all the kinds of marinades available. One of them is going to be right for your steak. - 30241
About the Author:
There are a great many steak marinades to choose from. You can find marinades that are hot and spicy or cool and fruity. Some wet and some are a dry rub. You can find a marinade to suit almost any style of cooking. To find the best marinades for your steak, visit EasySteakMarinades.net.
