Does marinating do anything?
video description
Date: 2020-03-23
Related videos
Comments and reviews: 9
alejandro
Just wanted to point out that osmosis won't make salt get inside the meat, it will dehydrate it. The salt or sugar that get in the meat when you brine it are just getting inside there because water dilutes some of those flavorful compounds and they adhere to the meat by proximity.
reply
Just wanted to point out that osmosis won't make salt get inside the meat, it will dehydrate it. The salt or sugar that get in the meat when you brine it are just getting inside there because water dilutes some of those flavorful compounds and they adhere to the meat by proximity.
reply
eisenklad
meat mallet cheapest tool for improving some meats. btw want to tackle the science of pressure cooking/instapot? do it really save time and energy? does it improve on the flavor? or texture? i watched SORTEDfood but i feel like they were skimming the surface with mid-week meals.
reply
meat mallet cheapest tool for improving some meats. btw want to tackle the science of pressure cooking/instapot? do it really save time and energy? does it improve on the flavor? or texture? i watched SORTEDfood but i feel like they were skimming the surface with mid-week meals.
reply
Jean-Simon
Oh i would have loved to hear a little more, especially about pineapple based marinades. Pineapple is said to contain enzymes that are really good at breaking down the meat proteins. Though overdoing it might end up the same way as the overnight pure lime marinade.
reply
Oh i would have loved to hear a little more, especially about pineapple based marinades. Pineapple is said to contain enzymes that are really good at breaking down the meat proteins. Though overdoing it might end up the same way as the overnight pure lime marinade.
reply
Tom
I know it's semantics, but I think only American's can get the discount; at least in the past it wouldnt apply to the canadian site (and if you sign up accidentally for the US site, they'll email you a new offer coupon almost daily to add insult to injury.
reply
I know it's semantics, but I think only American's can get the discount; at least in the past it wouldnt apply to the canadian site (and if you sign up accidentally for the US site, they'll email you a new offer coupon almost daily to add insult to injury.
reply
Guest
Hi Adam, What if you used a marinate after using a Jaccard on the meat. Assume you had a tougher steak cut. non-prime Top Sirloin maybe. if i used a jaccard then used a marinate, do you think that the flavor would penetrate deeper?
reply
Hi Adam, What if you used a marinate after using a Jaccard on the meat. Assume you had a tougher steak cut. non-prime Top Sirloin maybe. if i used a jaccard then used a marinate, do you think that the flavor would penetrate deeper?
reply
Guest
I remember I had a science experiment back in the 6th grade where I was testing which ingredient out of vinegar, salt, sugar, and just plain water would adsorb best into a piece of tofu. The vinegar did the best job.
reply
I remember I had a science experiment back in the 6th grade where I was testing which ingredient out of vinegar, salt, sugar, and just plain water would adsorb best into a piece of tofu. The vinegar did the best job.
reply
Larry
Meh, You can just paint the marinade on at any time. I have never tasted a marinade in my chicken. Chicken just doesn't absorb anything. A dry rub gives the flavor without the wetness too. I am not convinved
reply
Meh, You can just paint the marinade on at any time. I have never tasted a marinade in my chicken. Chicken just doesn't absorb anything. A dry rub gives the flavor without the wetness too. I am not convinved
reply
Eric
Hi Adam Lovely work as always. Do you plan on doing a video about brining for comparison? I've always liked how you tackle things from all sides, and I'd love to hear your sage wisdom about brining.
reply
Hi Adam Lovely work as always. Do you plan on doing a video about brining for comparison? I've always liked how you tackle things from all sides, and I'd love to hear your sage wisdom about brining.
reply
111
That ending tone was weird. The way Adam said I have some delicious cutting board to eat here made it seem like like there was going to be more to the video than it being a conclusion.
reply
That ending tone was weird. The way Adam said I have some delicious cutting board to eat here made it seem like like there was going to be more to the video than it being a conclusion.
reply
Add a review, comment
Other channel videos
