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 and the water 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, some flavour is transported into the meat with the water.

Think about what is in your Marinade and how it will behave in the cooking process and what will you be left with, maybe the leftover can be cooked down to make a Sauce or Gravy?

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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