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torolover

torolover

Thanks for the info Nickrey!

 

Let's assume their is no acid in the Marinade, so we don't have to worry about acid eating at the meat

 

Are you saying that flavor molecules can hitch a ride with the salt?  I thought Marinades can't go beyond 1/8 of the meat no matter how long you marinade it?

 

Why do chefs like Thomas Keller marinate short ribs for 12 hours in the fridge, then braise them with the marinade for 5 hours, and then let the rest overnight?   That's over 40 hours of being in the marinade.  If a Marinade can't go beyond 1/8 inch of the meat anyways, what's the point  of all these steps to let the meat soak in the marinade for so long?

 

 

torolover

torolover

Thanks for the info Nickrey!

 

Let's assume their is no acid in the Marinade, so we don't have to worry about acid eating at the meat

 

Are you saying that flavor molecules can hitch a ride with the salt?  I thought Marinades can't go beyond 1/8 of the meat no matter how long you marinade it?

 

Why do chefs like Thomas Keller marinate short ribs for 12 hours in the fridge, then braise them with the marinade for 5 hours, and then let the rest overnight?   That's over 40 hours of being in the marinade.  If a Marinade can't go beyond 1/8 inch of the meat anyways, what's the point of trying to let the meat soak in the marinade for so long?

 

 

torolover

torolover

Thanks for the info Nickrey!

 

Let's assume their is no acid in the Marinade, so we don't have to worry about acid eating at the meat

 

Are you saying that flavor molecules can hitch a ride with the salt?  I thought Marinades can't go beyond 1/8 of the meat no matter how long you marinade it?

 

Why do chefs like Thomas Keller marinate short ribs for 12 hours in the fridge, then braise them with the marinade for 5 hours, and then let the rest overnight?  If a Marinade can't go beyond 1/8 inch of the meat anyways, what's the point of trying to let the meat soak in the marinade for so long?

 

 

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