{"id":2738,"date":"2020-10-02T16:38:11","date_gmt":"2020-10-02T15:38:11","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2738"},"modified":"2020-10-02T16:46:04","modified_gmt":"2020-10-02T15:46:04","slug":"types-varieties-of-marinades","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/types-varieties-of-marinades\/","title":{"rendered":"TYPES &#038; VARIETIES OF MARINADES"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2738\" class=\"elementor elementor-2738\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a4af300 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a4af300\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-dbf798c\" data-id=\"dbf798c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a30c346 elementor-widget elementor-widget-image\" data-id=\"a30c346\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"236\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/marinades.jpg\" class=\"attachment-large size-large wp-image-2743\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2ad5f7e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2ad5f7e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-77e3164\" data-id=\"77e3164\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-18b2c48 elementor-widget elementor-widget-text-editor\" data-id=\"18b2c48\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong><u>VARIETIES OF MARINADES<\/u><\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\"><strong>Acidic Marinades.\u00a0<\/strong>Wine, vinegar, tomato and\u00a0citrus juice are all considered acidic marinades. The acid in these liquids work to loosen the protein bonds in the meat, making the meat more tender so that these juices can then be absorbed.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Dairy Marinades.\u00a0<\/strong>Although you may find this type of marinade unappealing, many chefs and grilling experts believe this is the only proper way to go about marinating meat. The calcium in the dairy works to age the meat by activating its enzymes, making the meat more tender. Try using buttermilk or yogurt, which are also acidic.<\/span><\/li><li><span style=\"color: #000000;\">&#8211;<strong>Enzyme Marinades.\u00a0<\/strong>Using kiwi, papaya, pineapple and other fruits that contain papain or bromelain are perfect marinades. These proteins break down the meat to make it more tender. Keep in mind that using this type of marinade may make your meat dry and tough if left to marinade too long<\/span><\/li><\/ul><p style=\"text-align: center;\"><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/MRNDS.jpg\"><img decoding=\"async\" class=\"size-full wp-image-2742 aligncenter\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/10\/MRNDS.jpg\" alt=\"\" width=\"293\" height=\"165\" \/><\/a><\/p><p><span style=\"color: #000000;\"><strong><u>TYPES OF MARINADES<\/u><\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\"><strong>Wet marinating <\/strong>involves covering the meat with a liquid in order to tenderize it and prevent it from going bad. Wet marinating should only be done for a short period of time and should always be left to marinate in the fridge. Never use salt in a wet marinade as this can end up sucking the natural juices out of the cut of meat you just purchased.\u00a0\u00a0<\/span><\/li><li><span style=\"color: #000000;\"><strong>Dry marinades<\/strong>, also known as dry rubs or BBQ spices, are a great opportunity to pack even more flavor. Using dried herbs and a variety of spices, the main ingredient in a dry marinade is salt. The salt in a dry rub works to break down the proteins of the meat so that other flavors can be absorbed. To dry rub a piece of meat, it&#8217;s important to first coat it with lard, oil or water so that the rub can be pressed onto the surface.\u00a0<\/span><\/li><li><span style=\"color: #000000;\">Wet rubs are also an option for those who love to BBQ. Wet rubs are pastes which include Jamaican jerk seasoning and tomato-based rubs. The goal is to completely coat the meat with a mixture of spices and herbs so that it creates a thin layer of flavor before cooking.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong><u>POPULAR MARINADES WORLDWIDE<\/u><\/strong><\/span><\/p><ol><li><span style=\"color: #000000;\"><strong>Teriyaki Marinade: <\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Lemon and Rosemary Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Classic Steak Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Pineapple Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Jamaican Jerk Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Greek-style Lamb Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Brisket Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Mexican Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Beef Rib Marinade.<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><strong>Bulgogi Marinade<\/strong><\/span><\/li><\/ol><p><span style=\"color: #000000;\"><strong>TERIYAKI MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This\u00a0teriyaki marinade\u00a0is sure to add flavor to whatever you&#8217;re grilling. This marinade works particularly well with pork and poultry\u00a0but is also great on beef. Ingredients used :<\/span><\/p><ul><li><span style=\"color: #000000;\">3\u200b\u00a0large lemons<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\/60 mL fresh rosemary (2 tablespoons dried rosemary)<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\/60 mL\u00a0\u200bolive oil<\/span><\/li><li><span style=\"color: #000000;\">1 to\u00a02 cloves\u00a0garlic (minced)<\/span><\/li><li><span style=\"color: #000000;\">2 teaspoons\/10 mL salt<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon\/2.5 mL white pepper<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>LEMON AND ROSEMARY MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This is a great\u00a0<u>lemon and rosemary marinade<\/u>\u00a0recipe for chicken. It gives you that lemon-herb flavor that you find on so many store-bought chickens, but this is better. Try this marinade with poultry, pork, and lamb. Ingredients used:<\/span><\/p><ul><li><span style=\"color: #000000;\">3\u200b\u00a0large lemons<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\/60 mL fresh rosemary (2 tablespoons dried rosemary)<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\/60 mL\u00a0\u200bolive oil<\/span><\/li><li><span style=\"color: #000000;\">1 to\u00a02 cloves\u00a0garlic (minced)<\/span><\/li><li><span style=\"color: #000000;\">2 teaspoons\/10 mL salt<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon\/2.5 mL white pepper<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>CLASSIC STEAK MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">A great steak doesn&#8217;t need any help. A not so great steak does. If you are grilling a steak that isn&#8217;t the most tender then this\u00a0<u>classic steak marinade<\/u>\u00a0is perfect. While perfect for beef, this marinade also works well with pork, poultry, and lamb. Ingredients used:<\/span><\/p><ul><li><span style=\"color: #000000;\">1\/4 cup red wine vinegar<\/span><\/li><li><span style=\"color: #000000;\">2 tablespoons Worcestershire sauce<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup olive oil (or avocado oil)<\/span><\/li><li><span style=\"color: #000000;\">1 1\/2 teaspoons sea salt<\/span><\/li><li><span style=\"color: #000000;\">2 teaspoons fresh oregano (finely chopped)<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon black pepper<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon fresh thyme (finely chopped)<\/span><\/li><li><span style=\"color: #000000;\">1\/4 teaspoon onion powder (or granulated onion)<\/span><\/li><li><span style=\"color: #000000;\">1 to 2 cloves garlic (minced)<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>PINEAPPLE MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This marinade works really well on pork or chicken. It is also great \u200bfor bringing a Hawaiian flavor to beef\u00a0dishes. The power of pineapple tenderizes and sweetens meats.\u00a0Ingredients used:<\/span><\/p><ul><li><span style=\"color: #000000;\">1 cup\/240 mL crushed pineapple<\/span><\/li><li><span style=\"color: #000000;\">1\/3 cup\/80 mL soy sauce<\/span><\/li><li><span style=\"color: #000000;\">1\/3 cup\/80 mL honey<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\/60 mL cider vinegar<\/span><\/li><li><span style=\"color: #000000;\">1 to 2 cloves garlic, minced<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon\/5 mL\u00a0ginger powder<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon\/2.5 mL powdered\u00a0cloves<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>JAMAICAN JERK MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This is a\u00a0Jamaican jerk marinade\u00a0that gets that great jerk flavor deep into the meat. You can use this marinade on all kinds of meat and poultry.<\/span><\/p><ul><li><span style=\"color: #000000;\">1 medium onion (finely chopped)<\/span><\/li><li><span style=\"color: #000000;\">1\/2 cup\u00a0scallions\u00a0(finely chopped)<\/span><\/li><li><span style=\"color: #000000;\">1\u00a0hot pepper\u00a0(finely chopped)<\/span><\/li><li><span style=\"color: #000000;\">3 tablespoons\u00a0soy sauce<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon\u00a0oil<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon\u00a0cider vinegar (or\u00a0\u00a0white vinegar)<\/span><\/li><li><span style=\"color: #000000;\">2 teaspoons\u00a0\u00a0fresh thyme\u00a0leaves<\/span><\/li><li><span style=\"color: #000000;\">2 teaspoons\u00a0sugar<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon\u00a0salt (\u00a0kosher\u00a0or sea salt is preferable)<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon\u00a0Jamaican Pimento (or\u00a0ground allspice)<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon\u00a0ground\u00a0black pepper<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon\u00a0ground\u00a0nutmeg<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon\u00a0ground\u00a0cinnamon<\/span><\/li><li><span style=\"color: #000000;\">Optional: 1 dash hot sauce<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>GREEK-STYLE LAMB MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This\u00a0Greek-style lamb marinade\u00a0can be applied to any meat\u00a0but is particularly good on lamb\u00a0dishes. Let the meat marinate for a while so the flavors can infuse. Ingredients used:<\/span><\/p><ul><li><span style=\"color: #000000;\">2 lemons<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\u00a0olive oil<\/span><\/li><li><span style=\"color: #000000;\">2 to 3 cloves\u00a0garlic (minced)<\/span><\/li><li><span style=\"color: #000000;\">2 tablespoons\u00a0fresh oregano leaves (finely chopped)<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon\u00a0fresh thyme leaves (roughly chopped)<\/span><\/li><li><span style=\"color: #000000;\">1 whole bay leaf<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon\u00a0sea salt<\/span><\/li><li><span style=\"color: #000000;\">1\/4 teaspoon\u00a0coarse ground black pepper<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>BRISKET MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This\u00a0<u>brisket marinade<\/u>\u00a0will add a lot of flavors and help tenderize the meat. Ingredients used:<\/span><\/p><ul><li><span style=\"color: #000000;\">1 1\/2 cups red wine<\/span><\/li><li><span style=\"color: #000000;\">1\/2 cup olive oil<\/span><\/li><li><span style=\"color: #000000;\">1 1\/2 tablespoons mustard<\/span><\/li><li><span style=\"color: #000000;\">1 1\/2 tablespoons\u200b\u00a0lemon juice<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon\u200b\u00a0wine vinegar<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon horseradish<\/span><\/li><li><span style=\"color: #000000;\">1 1\/2 teaspoons salt<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon cayenne pepper (use less or omit if preferred)<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon onion powder<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon garlic powder<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>MEXICAN MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This\u00a0<u>Mexican marinade<\/u>\u00a0can be used on practically any meat or Mexican-style dish. You&#8217;ll get a great lime and cilantro flavor without overpowering the flavor of the meat.<\/span><\/p><ul><li><span style=\"color: #000000;\">1\/3 cup\u00a0white vinegar<\/span><\/li><li><span style=\"color: #000000;\">1\/3 cup vegetable oil<\/span><\/li><li><span style=\"color: #000000;\">1\/3 cup\u00a0cilantro\u00a0(fresh, chopped)<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup water<\/span><\/li><li><span style=\"color: #000000;\">3 cloves garlic (minced)<\/span><\/li><li><span style=\"color: #000000;\">Juice of 1 lime<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon cumin<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon\u00a0Mexican oregano\u00a0(dried)<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon\u00a0sea salt<\/span><\/li><li><span style=\"color: #000000;\">2 teaspoons chili powder (mild)<\/span><\/li><li><span style=\"color: #000000;\">2 teaspoons black pepper<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon ancho chili powder<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>BEEF RIB MARINADE.<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This\u00a0<u>beef rib marinade<\/u>\u00a0adds a lot of flavor to your\u00a0<u>beef ribs<\/u>. The acid from the lemon juice and vinegar will increase tenderness once they are smoked.<\/span><\/p><ul><li><span style=\"color: #000000;\">1\/4 cup\/60 mL\u00a0lemon juice<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\/60 mL white vinegar<\/span><\/li><li><span style=\"color: #000000;\">1\/4 cup\/60 mL olive oil<\/span><\/li><li><span style=\"color: #000000;\">3 tablespoons\/45 mL\u00a0honey<\/span><\/li><li><span style=\"color: #000000;\">4 cloves garlic (crushed)<\/span><\/li><li><span style=\"color: #000000;\">1 tablespoon\/15 mL sea salt<\/span><\/li><li><span style=\"color: #000000;\">1 teaspoon\/5 mL\u00a0ground black pepper<\/span><\/li><li><span style=\"color: #000000;\"><em>Optional:<\/em>1 teaspoon\/5 mL cayenne<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>BULGOGI MARINADE<\/strong><\/span><\/p><p><span style=\"color: #000000;\">This is the traditional\u00a0<u>bulgogi marinade<\/u>\u00a0recipe for Korean bulgogi, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a\u00a0great marinade for any cut of beef.<\/span><\/p><ul><li><span style=\"color: #000000;\">1\/2 cup\/120 milliliters soy sauce<\/span><\/li><li><span style=\"color: #000000;\">1\/3 cup\/80 milliliters sugar<\/span><\/li><li><span style=\"color: #000000;\">3 tablespoons\/45 milliliters sake (or rice wine or sherry)<\/span><\/li><li><span style=\"color: #000000;\">2 tablespoons\/30 milliliters sesame oil<\/span><\/li><li><span style=\"color: #000000;\">8 cloves garlic (minced)<\/span><\/li><li><span style=\"color: #000000;\">4 scallions (minced)<\/span><\/li><li><span style=\"color: #000000;\">2 tablespoons\/30 milliliters toasted sesame seeds<\/span><\/li><li><span style=\"color: #000000;\">1\/2 teaspoon\/2.5 milliliters black pepper<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>VARIETIES OF MARINADES Acidic Marinades.\u00a0Wine, vinegar, tomato and\u00a0citrus juice are all considered acidic marinades. The acid in these liquids work to loosen the protein bonds in the meat, making the meat more tender so that these juices can then be absorbed. Dairy Marinades.\u00a0Although you may find this type of marinade unappealing, many chefs and grilling [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2738","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>TYPES &amp; VARIETIES OF MARINADES - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"TYPES &amp; VARIETIES OF MARINADES \uf0d2 Acidic Marinades. Wine, vinegar, tomato and citrus juice are all considered acidic marinades. The acid in these liquids work to loosen the protein bonds in the meat, making the meat more tender so that these juices can then be absorbed.\uf0d2 Dairy Marinades. Although you may find this type of marinade unappealing, many chefs and grilling experts believe this is the only proper way to go about marinating meat. The calcium in the dairy works to age the meat by activating its enzymes, making the meat more tender. Try using buttermilk or yogurt, which are also acidic.\uf0d2 -Enzyme Marinades. Using kiwi, papaya, pineapple and other fruits that contain papain or bromelain are perfect marinades. These proteins break down the meat to make it more tender. Keep in mind that using this type of marinade may make your meat dry and tough if left to marinade too long TYPES OF MARINADES \uf0d2 Wet marinating involves covering the meat with a liquid in order to tenderize it and prevent it from going bad. Wet marinating should only be done for a short period of time and should always be left to marinate in the fridge. Never use salt in a wet marinade as this can end up sucking the natural juices out of the cut of meat you just purchased.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/types-varieties-of-marinades\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TYPES &amp; VARIETIES OF MARINADES - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"TYPES &amp; VARIETIES OF MARINADES \uf0d2 Acidic Marinades. Wine, vinegar, tomato and citrus juice are all considered acidic marinades. The acid in these liquids work to loosen the protein bonds in the meat, making the meat more tender so that these juices can then be absorbed.\uf0d2 Dairy Marinades. Although you may find this type of marinade unappealing, many chefs and grilling experts believe this is the only proper way to go about marinating meat. The calcium in the dairy works to age the meat by activating its enzymes, making the meat more tender. Try using buttermilk or yogurt, which are also acidic.\uf0d2 -Enzyme Marinades. Using kiwi, papaya, pineapple and other fruits that contain papain or bromelain are perfect marinades. These proteins break down the meat to make it more tender. Keep in mind that using this type of marinade may make your meat dry and tough if left to marinade too long TYPES OF MARINADES \uf0d2 Wet marinating involves covering the meat with a liquid in order to tenderize it and prevent it from going bad. 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Wine, vinegar, tomato and citrus juice are all considered acidic marinades. The acid in these liquids work to loosen the protein bonds in the meat, making the meat more tender so that these juices can then be absorbed.\uf0d2 Dairy Marinades. Although you may find this type of marinade unappealing, many chefs and grilling experts believe this is the only proper way to go about marinating meat. The calcium in the dairy works to age the meat by activating its enzymes, making the meat more tender. Try using buttermilk or yogurt, which are also acidic.\uf0d2 -Enzyme Marinades. Using kiwi, papaya, pineapple and other fruits that contain papain or bromelain are perfect marinades. These proteins break down the meat to make it more tender. Keep in mind that using this type of marinade may make your meat dry and tough if left to marinade too long TYPES OF MARINADES \uf0d2 Wet marinating involves covering the meat with a liquid in order to tenderize it and prevent it from going bad. 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