(Marinade and or Stew) Liquid vs the amount of food...

[skyhskyh]

If the marinade liquid is...lets say 10kg, the food being marinated is 5kg. Then let's say the same recipe marinade liquid is 20kg, but the food is 5kg or less. Is it the same? if both the marinating duration is same.

Same goes to Stew liquid....stew time is same, but the food being stewed is more or less, with the liquid being constant.

[Lisa Shock]

In each instance, you are using diffusion to get the ingredients evenly distributed. More marinade/braising liquid means it will have a greater affect on the food item. For example, if you are marinating a steak, the steak starts off having a certain moisture & salt content. With less marinade, the steak's water has a greater effect on the eventual salinity level you'll achieve when you get to equilibrium or the optimal marinating time. With more marinade, the water content of the steak has less of an effect on the overall water content of the batch. -All up to a point, I suspect that there's an upper limit on how much of various marinade ingredients can be absorbed by various foodstuffs. (I Can't afford to get MC yet, but, this seems like something that would be covered there.)