Many people feel that the right marinade is their answer for tenderizing tough meat. Unfortunately, that is not usually the case. Marinades may make your meat taste better, but they are not really all that good at tenderizing - the effect is only skin-deep. Here is a look at the way different marinades are made and the ways in which 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.
Acidic marinades rely on wine, vinegar, and citrus juices to denature the proteins in a steak. This unwinds them. Once they encounter another unwound protein, they will bind together - the same process that happens with long, slow cooking. Water starts out trapped in these proteins, and the steak is pretty tender. However, too much acid will tighten those protein bonds, squeezing out liquid and toughening the meat.
Milder acid marinades are preferable to really strong ones, since they allow us to add plenty of flavor without the danger of tightening the meat and toughening it. Meats that start out with a closer grain, including flank steak, will do okay in a stronger acidic marinade, but they are also tougher to being with.
An enzymatic marinade will actually work to break down muscle fiber and collagen. Sources from honeydew melon, raw pineapple, ginger, kiwi, fig and papaya, these marinades can be great in small amounts. Too much will get you mush, not a tender steak, however. The longer you marinate, the softer the texture, too. Commercial meat tenderizers use papaya enzymes to work the same way.
The last category of ingredients you can use in a steak tips marinade is dairy products. Usually mildly acidic and including yogurt and buttermilk, this is the kind of marinade you will find in a lot of Indian foods, as well as in southern fried chicken recipes.
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.
Marinades do not have to be complicated, and if you know the kind of results to expect from your ingredients, you will have no problem getting a great end product every time. Take a little while to investigate the different varieties of marinades to find the one that is likely to go best with your steak. The results might surprise you. - 30289
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.
Acidic marinades rely on wine, vinegar, and citrus juices to denature the proteins in a steak. This unwinds them. Once they encounter another unwound protein, they will bind together - the same process that happens with long, slow cooking. Water starts out trapped in these proteins, and the steak is pretty tender. However, too much acid will tighten those protein bonds, squeezing out liquid and toughening the meat.
Milder acid marinades are preferable to really strong ones, since they allow us to add plenty of flavor without the danger of tightening the meat and toughening it. Meats that start out with a closer grain, including flank steak, will do okay in a stronger acidic marinade, but they are also tougher to being with.
An enzymatic marinade will actually work to break down muscle fiber and collagen. Sources from honeydew melon, raw pineapple, ginger, kiwi, fig and papaya, these marinades can be great in small amounts. Too much will get you mush, not a tender steak, however. The longer you marinate, the softer the texture, too. Commercial meat tenderizers use papaya enzymes to work the same way.
The last category of ingredients you can use in a steak tips marinade is dairy products. Usually mildly acidic and including yogurt and buttermilk, this is the kind of marinade you will find in a lot of Indian foods, as well as in southern fried chicken recipes.
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.
Marinades do not have to be complicated, and if you know the kind of results to expect from your ingredients, you will have no problem getting a great end product every time. Take a little while to investigate the different varieties of marinades to find the one that is likely to go best with your steak. The results might surprise you. - 30289
About the Author:
Food safety is an important issue that must be addressed whenever you are handling raw meats. There are additional concerns with marinades. Both are completely safe when handled properly. This is not hard to do. Read the safety guidelines at EasySteakMarinades.net and familiarize yourself with common safety procedures.
