How to marinate your MEAT!

[robsatx]

2 T-Bone's 1 Bottle of Italian Dressing 1 Bottle Phesant Ridge

OH YEA!!!

 

[Bulldog_10]

So you're talking more from a culinary standpoint than a scientific one, right? But it's not hard to imagine that
tenderer meat==some of the protein bonds are broken down.

Ginger I know has a similar effect. I might try marinating in vinegar-ginger sauce for a combo. Kind of like the gari ginger they give you with sushi--that's picked in vinegar, right?

JC

Actually there is a scientific reason that chefs are taught to use lemon juice on their meats. Amines (which are found in proteins) have a chemical formula R-NH2...they are volitile and if left out long enough (doesn't have to be long at all) the meat starts to smell.

But if you add a hydrogen proton (H+ from the lemon juice) it reacts with the NH2 to form R-NH3, which is actually a salt and is not volitile, thus no smell.

If there's a bad smell, are you gonna wanna eat the food? No, that's why they add lemon juice. To keep customers.

 

[Lumberg]

Actually there is a scientific reason that chefs are taught to use lemon juice on their meats. Amines (which are found in proteins) have a chemical formula R-NH2...they are volitile and if left out long enough (doesn't have to be long at all) the meat starts to smell.

But if you add a hydrogen proton (H+ from the lemon juice) it reacts with the NH2 to form R-NH3, which is actually a salt and is not volitile, thus no smell.

If there's a bad smell, are you gonna wanna eat the food? No, that's why they add lemon juice. To keep customers.

I see. Does the same thing go for fish, only to a greater degree?

 

[Bulldog_10]

I see. Does the same thing go for fish, only to a greater degree?

YUP!