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Yes, the marinade doesn't go very far beyond the surface; and that's why one should increase the surface by making many small pieces out of one big steak (or br
by bambax 3y ago
Yes, the marinade doesn't go very far beyond the surface; and that's why one should increase the surface by making many small pieces out of one big steak (or breast, etc.) It won't change the total marinating time but the result is going to be more interesting.
- nsxwolf 3y agoThis is why kabobs are so good.
- stickfigure 3y agoThere are a couple more options. Shopper's Corner (a boutique market in Santa Cruz) has the most amazing marinated meats I've ever tasted, and their trick is that they run them overnight in a vacuum tumbler. Presumably a regular tumbler would have the same effect. When I lived there, one of my favorites was a teriyaki ribeye. It was obvious from color that the marination fully penetrated the meat - steaks have striations and tumbling opens them up. So you can get a lot more surface area mechanically. There's also the option of "mechanical tenderization" - basically poking a zillion holes.
- bambax 3y ago> poking a zillion holes Yes, I have something like this https://zestbillings.com/cdn/shop/products/71yi8tb_l7L._AC_SL1500_1400x.jpg https://zestbillings.com/cdn/shop/products/71yi8tb_l7L._AC_S... But I've found that making bite-sized morsels is much simpler.