Marinades

Marinades are designed to flavour and tenderise your food, they function similar to a Wet Brine, they differ a little in that most of them are thicker and contain sugars. Some will have quite strong flavours.

Some will use an Enzyme to tenderise the meat.

The important thing to remember with a Marinade is that it is only the salt in a marinade that penetrates the meat (like in a brine) most of the other ingredients will only ever sit on the top of the meat.

So think about what is in your Marinade and how it will behave in the cooking process and what will you be left with.

Sugars will burn if the cooking environment is over 140°C (285°F) other components could dry out or even turn bitter, honey will burn at temperatures over 70°C (160°F).

More often than not, you would be better using a Brine rather than a Marinade

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The information in this App is provided by Urban Griller in Western Australia

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