| It's a sad fact that these days it has
| |
| | too long would result in an unpalatable
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| become almost essential to marinade most
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| | mush. If you want to try this for
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| cuts of meat, unless you intend to
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| | yourself, leave a piece of pork in fresh
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| casserole them.I'll go into why that is
| |
| | pineapple juice overnight and then see
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| the case a bit later on, but for the time
| |
| | what happens when you cook it.You
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| being let's just examine why we use
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| | probably won't like the result.Why is
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| marinades at all.Principally there are
| |
| | meat tough?It's a tragedy that although
|
| two reasons. One is to add flavor, and
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| | we are killing our animals at an earlier
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| the other is to tenderize. Usually, we
| |
| | age in order to satisfy the demand for
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| are trying to do both.It's worth bearing
| |
| | fresh meat, the end product still tends
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| in mind that marinating is a cooking
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| | to be tough.There are good reasons for
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| process, even though heat is rarely
| |
| | this and it is useful to have a working
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| applied. The importance of recognizing
| |
| | knowledge of them if only to avoid
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| this is that, like any other cooking
| |
| | potential disasters.It is not, as some
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| process, you can overdo it.It's not just
| |
| | cooks would have you believe, simply a
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| a case of putting the meat or fish in a
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| | matter of finding a butcher who will take
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| sauce and leaving it there until you are
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| | the trouble to discuss your needs with
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| ready to use it. Many of the fruit juices
| |
| | you, if indeed such a person still exists
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| we use in marinades, such as lemon and
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| | outside of the more fanciful
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| pineapple, contain enzymes that break
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| | cookbooks.Our meat is tough because it
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| down proteins. In essence, what they do
| |
| | started out that way.
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| is digest them.Leaving meat in them for
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|
