{"id":1166,"date":"2020-09-09T12:01:29","date_gmt":"2020-09-09T12:01:29","guid":{"rendered":"https:\/\/traymoor.co.uk\/?p=1166"},"modified":"2020-09-09T12:01:29","modified_gmt":"2020-09-09T12:01:29","slug":"how-to-marinate-meat-and-why","status":"publish","type":"post","link":"https:\/\/traymoor.co.uk\/how-to-marinate-meat-and-why\/","title":{"rendered":"How to marinate meat and why"},"content":{"rendered":"

Why would you marinate meat when, for many, good meat, simply grilled or roasted, is something akin to perfection? Unadorned by additional flavours, the pure taste of the meat is the star of the show. So, why would anyone want to invite a marinade to the party?<\/p>\n

Marinate for tenderness<\/h2>\n

Certain cuts like fillet steak<\/a> don\u2019t need marinating. They are perfectly tender and need little more than a quick sizzle in the frying pan. But if you like the more robust flavour of, for example, a ribeye steak<\/a>, you may find that your appreciation increases when you tenderise it. Marinating a steak for tenderness means soaking it in an acidic liquid such as lemon juice, wine, or vinegar. You leave it for a minimum of 2 hours, but no more than 24. The acid breaks down the tougher proteins making the meat incredibly succulent.<\/p>\n

Marinate for flavour<\/h2>\n

Besides the acid, it\u2019s a good idea to use your marinade to add complexity of flavour. Garlic and rosemary are strong allies to steak. If you like olive oil, it goes great a steak marinade. A pinch of salt will enhance the flavour, and a teaspoon of Dijon mustard will give another punch.<\/p>\n

Marinade recipe<\/h2>\n

There\u2019s no great secret to the perfect marinade. Play around with ingredients until you find something you really love. A bit of sugar helps make a great crust. Soy sauce, papaya, Worcestershire sauce, honey, paprika, and too many other ingredients to mention are all worth consideration. To get you started, we provide an example of a marinade below.<\/p>\n

Ingredients<\/strong><\/p>\n