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