FICTION: Marinades Penetrate Meat Deeply
FACT: Most Penetration is Superficial
Contrary to popular belief, marinades do most of their work on the surface of meat or just below. Some ingredients in a marinade do penetrate the meat—but only by a few millimeters (and oil-soluble herbs and spices in the mix merely add flavor to the exterior). To get better penetration, poke holes in the meat using a fork.
FICTION: Acids Tenderize Meat
FACT: Acids Turn Meat Mushy
Tenderizing meat you have to break down muscle fiber and collagen, the connective tissue that makes meat tough, thus increasing the meat’s ability to retain moisture. While acidic ingredients like citrus juice, vinegar, yogurt, buttermilk, and wine do weaken collagen, their impact is confined to the meat’s surface. If left too long, acids turn the outermost layer of meat mushy, not tender. To minimize mushiness, use acidic components sparingly and only for short marinating times.
FICTION: The Longer the Soak, the Better
FACT: A Long Soak is Pointless—Even Detrimental
Because marinades don’t penetrate deeply, a lengthy soak is pointless. Furthermore, too long a soak in an acidic marinade can weaken the protein bonds near the surface so that they turn mushy—or worse, can no longer hold moisture and dry out.
FICTION: Marinades Add Flavor to Any Meat
FACT: Marinades Are Best for Thin Cuts
With their influence limited mostly to the surface of the meat, we reserve marinades for relatively thin cuts like chicken breasts, pork chops, steaks, cutlets and meat cut into chunks or slices for kebabs and stir fries. A large roast or turkey breast is never a good bet; a spice paste that will adhere to the meat is a better option.
FICTION: Enzymes Tenderize Meat
FACT: Enzymes Make Meat Mushy
The enzyme in many plants—such as papain in papaya and bromelain in pineapple, to name two—can break down collagen in meat. But as with acids, their impact is limited to the meat’s surface, where we find they likewise turn the meat mushy, not tender.
FICTION: Bottled Dressing Is a Great Time-Saver
FACT: Bottled Dressing Makes Mediocre Marinade
Due to high levels of acidity, salad dressings don’t add complex flavor and only make meat mushy. Plus, they are laden with sweeteners, stabilizers, and gums, which add a gelatinous consistency and unnatural flavor. Homemade is best.
