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A marinade is a seasoned liquid mixture that
adds flavor and in some cases tenderizes beef. Marinades
are commonly used with thin cuts, such as steaks. |
· A flavoring
marinade is used with tender beef cuts for a short time—15
minutes to 2 hours is enough to add flavor. Less tender
steaks should be marinated at least 6 hours, but no more
then 24 hours. Longer than 24 hours will result in a mushy
texture
· A
tenderizing Marinade contains a food acid or tenderizing
enzyme. Acidic ingredients include: lemon or lime juice,
vinegar, Italian dressing, salsa, yogurt and wine. Tenderizing
enzymes are present in: fresh ginger, pineapple, papaya,
kiwi and figs.
· Marinate
in a food-safe plastic bag or nonreactive glass or stainless
steal container. Allow 1/4 to 1/2 cup of marinade for each
1 to 2 pounds of beef. Turn beef occasionally to allow even
exposure to the marinade.
· A
tenderizing marinade is used with less tender beef cuts—usually
from the chuck, round, flank and skirt. Tenderizing marinades
penetrate about 1/4 inch into the meat.
· Always marinate in the refrigerator,
never at room temperature. Never save and reuse a marinade.
· If a marinade will be used
for later for basting, or served as a sauce, reserve a portion
of it before adding the meat. Marinade that has been in
contact with uncooked meat must be brought to a full rolling
boil before it can be used as a sauce. |
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