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Old 12-27-2012, 06:18 PM   #11
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It's like Andy said, if it is prime cut, all it needs is a bit od salt and pepper, on the cheaper, tougher cuts then you can use marinade or something else.
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Old 12-27-2012, 06:21 PM   #12
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I use just S&P on less than prime cuts. I grew up with supermarket cuts of beef though.
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Old 12-27-2012, 06:28 PM   #13
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Several posts make reference to only marinating to tenderize meats. That's a common misconception.

The following link is to an article by Shirley O. Corriher, Alton Brown's occasional sidekick on Good Eats and a food scientist.

Marinades Add Flavor but Don't Always Tenderize - Fine Cooking Recipes, Techniques and Tips
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Old 12-27-2012, 06:39 PM   #14
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I didn't invent it but I sure like it! Salsa too really enhances. Chimichurra?
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Old 12-27-2012, 09:36 PM   #15
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Quote:
Originally Posted by Andy M. View Post
Several posts make reference to only marinating to tenderize meats. That's a common misconception.

The following link is to an article by Shirley O. Corriher, Alton Brown's occasional sidekick on Good Eats and a food scientist.

Marinades Add Flavor but Don't Always Tenderize - Fine Cooking Recipes, Techniques and Tips
Thanks for the link. That was interesting. If I am cooking a tough piece of meat, I would rather pound it or braise or stew it than try to make it tender with a marinade. I use marinades (but not often) for flavour.
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Old 12-27-2012, 10:23 PM   #16
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I don't know why no one else has brought this up. Marinades are defined as savory, usually acidic liquid used to flavor foods, especially meats. The acids in marinades, usually wine or vinegar, react with the meat surface, causing the proteins to tighten up, keeping the marinade from penetrating any deeper than that outer layer. They don't tenderize meat, but flavor the outside.

Valid methods for achieving tender meat is cooking properly for the meat type, massaging, or pounding to break up the meat fibers, using a tenderizing tool as in meat mallet, meat tenderizer (has blades of tines that again break up meat fibers), meat cube device (wheel with protruding blades that alternate cuts, as in cube steak), Stewing, braising, slow roasting, pressure cooking, and for more tender cuts that require little tenderizing, cooking to the proper temperature.

There are a good many people on this site who can help you create, or select a brine, or cook your meat cut in a host of different methods. But don't rely on a marinade to tenderize your meat.

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Old 12-27-2012, 10:53 PM   #17
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Marinade with any DRY condiments is fine
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Old 12-27-2012, 11:02 PM   #18
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Quote:
Originally Posted by Haywire2 View Post
Marinade with any DRY condiments is fine
That would be a dry rub, not a marinade.
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Old 12-27-2012, 11:38 PM   #19
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Quote:
Originally Posted by Andy M. View Post
That would be a dry rub, not a marinade.
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Old 12-28-2012, 12:11 AM   #20
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Anytime I make hamburgers or meatloaf, I always add some milk. Been doing it for years. My mother always soaked her bread in milk for her meatloaf. The majority of us don't use the best cuts of beef for these two staples.

If your bf wants a marinade, then give it to him. But you can keep yours the way you like it. Just salt and pepper.
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