Marinades serve two different functions: as a tenderizer and flavor
enhancer.
The cooking process itself turns connective tissues into gelatin to varying
degrees. Depending on the cut and type of meat, it may need a little
assistance to bring it to a palatable range of tenderness. Certain plant and
fungi enzymes and acids can break down muscle and connective proteins in
meats. As far back as pre-Columbian Mexico, cooks found that wrapping meats
in papaya leaves before cooking made for more tender results. The active
enzyme in the papaya leaves is papain, now refined from papayas and
commercially available. Connective tissue that comes in direct contact with
the protein-digesting enzymes gets broken down.
These tenderizing enzymes also reduce the capability of the meat to hold
its juices, resulting in greater fluid loss and thus drier meat. Enzymes are
also heat activated at levels between 140 and 175 degrees F. and deactivated
at the boiling point, so it really serves no purpose other than flavoring to
let meat sit in a marinade at room temperature. In fact, refrigeration is
recommended to avoid the growth of harmful bacteria. Let meat come to room
temperature before cooking.
Marination requires contact
Direct contact is the important point, since it is necessary for the
chemical reaction to occur. This means that soaking a piece of meat in a
marinade will only penetrate just so far into the surface of the meat. If
you marinate a large cut of meat in a tenderizing marinade, you end up with
a mushy exterior and an unaffected center. Puncturing the meat for the
marinade to penetrate gives an uneven result, with the further undesirable
side effect of allowing the meat to lose even more juices while cooking.
Thus, flat cuts of meat benefit most from tenderizing marinades. Place meat
in a plastic baggie with the air squeezed out and turn it often to be sure
all surfaces benefit from the marinade.
Some slaughterhouses now inject papain into the animals just before
slaughtering. The injected papain is carried through the bloodstream to all
parts of the animal and is later activated by the cooking process. This
sometimes results in a mushy piece of meat due to the enzyme destroying too
much of the muscle fiber firmness. The newest method being researched is a
machine which immerses tough cuts of meat into a water bath and then sends a
shockwave through the meat, breaking down tough fibers.
Marinate for flavor
Acid-based marinades both tenderize and flavor many different types of
foods, not just meats and seafood. Acids such as citrus juices, pineapple,
yogurt, buttermilk, and wine tenderize by denaturing or unwinding protein
strings. They also lend flavor to the end product. According to Cookwise
author Shirley Corriher, marinades containing oils with emusifiers mono- and
diglyceride (check the labels) penetrate deeper and faster. Extra-virgin
olive oil naturally contains monoglycerides and is a good choice for
marinades.
Dry marinades or rubs are used to enhance flavor as opposed to tenderize,
although some may have some beneficial tenderizing side effects. This type
is usually a mixture of herbs and spices, sometimes mixed wth an oil, which
is rubbed into the meat, poultry and seafood. Those recipes using dry rubs
usually specify a grill, pan-fry or broil cooking method.
Don't overdo the marinade!
As a rule, poultry and seafood are not tough cuts and could turn to mush or
leather if left in a tenderizing marinade for an extended period. In fact,
fish can be "cooked" in acid, requiring no heat at all as in one of my
favorite dishes, Ceviche. Extended marination of tender seafood can actually
toughen it by "overcooking" it. One-half hour of marination time before
cooking should be sufficient to impart the flavor of the marinade to
seafood. Marinated recipes that will not be eventually oven-cooked may
specify a much longer time. Thirty minutes to one hour is usually sufficient
time to successfully marinate poultry.
Nature's tenderizers
Nature gives us many tenderizers to choose from, both enzymatic and acidic.
When using an acid-based marinade, be sure to use only containers made of
glass, ceramic or stainless-steel, never aluminum. The chemical reaction
produced between alkaline and aluminum not only imparts an unattractive
discoloration to the food but can also darken and pit the aluminum
container. Many marinades will include one of the following along with
various herbs and spices.
Using leftover marinades
It seems a shame to discard that flavorful mixture, but do not be tempted to
reuse leftover marinade without first cooking it. During the contact with
raw foods, the marinade most likely has picked up harmful bacteria that
could make you very ill. For the same reason, it's wise to cook leftover
marinade before using it to baste with. Frugal cooks can put the leftover
marinade to use as a sauce, but it must first be boiled for five minutes to
destroy any harmful bacteria. Of course, this boiling process will render it
useless as a tenderizing marinade, but it can still impart some flavor as a
sauce. Alkalines leaked from the first marinated food will interact with the
acids to diminish the sharpness or acidity of the original marinade.
Natural Tenderizers
Pineapple
Figs
Papaya
Ginger
Kiwifruit
Mango
Honeydew
Wine
Citrus
Beer
Vinegar
Tomato
Yogurt
Buttermilk
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Marinade Recipes
http://homecooking.about.com/library...ve/blcon10.htm
"MEow" > wrote in message
.4...
> I've bought some wonderful, marinated and spicy food: water chestnusts
> marinated with what I think they called a Tom-yum flavour, and some
> mushrooms marinated in something very spicy. I love that, but I'd love
even
> more to be able to marinate like that, myself.
>
> If anyone can give me some tips and recipes, or reccomend a good book on
it
> to me, then I'd really appreciate it.
>
> Thank you in advance,
> Nikitta.