Let's talk Marinades and Marinade myths!
Do Marinades penetrate cooked meats the same amount as raw meats?
For Example.
Sample A. Take out a raw chicken thigh, place it marinade, and let it sit in fridge for 12 hours.
Sample B. Take out a plain precooked chicken thigh that has already been chilled, place in marinade, and let sit in fridge for 12 hours.
Will the Marinade have penetrated Sample A the same amount as Sample B? or almost the same amount?
How about this example?
Sample C. Take out a raw chicken thigh, put it in marinade, and let sit in fridge for 4 hours.
Sample D. Take out a raw chicken thigh, put it in marinade, and then Sous Vide it for 4 hours with the marinade.
Will the Marinade penetrate Sample C the same amount as sample D? or almost the same amount?
From what I understand Marinades can only penetrate 1/8 of inch of meat no matter how long you marinade it. The salt in the Marinade can go much deeper.
Thoughts?
