"Stabbing" meat to marinate?

[Bolas De Fraile]

The only time I marinade steak is when I use the vacpak sous vide method.The vacpacking forces the marinade into any meat quickly without disturbing the texture

[TATTRAT]

Originally Posted by Caslon

I'm just saying, if you marinate beef long enough, it turns white, looks like chicken ...

If my beef ever turned white, and looked like chicken, I think it would be WELL past its' prime.


In regards to stabbing meat for a marinade, I am in the "only marinate cheaper cuts", and dry season better cuts camp.

A lot of cheaper cuts already come "needled" these days to break down some of the connective tissues that make them tough. these cuts lend themselves well to marinades, and I treat as such.

If I have a bunch of 18oz rib eyes, the only time they are getting cut into, is after cooking/resting, and then eating.

[zebulin]

I am a marinading fool! I like to marinade food for atleast 2 days and it always come out tender and delicious

[Cerise]

Originally Posted by CharlieD

Even if marinade doesn't penetrate the meat, stabbing meat with fork will help to tenderize the meat on its own. Obviously you are not going to marinade a premium cut meat, it just doesn’t need it. But tougher cuts will definitely benefit even if it is only a drop below surface.

That has always been my understanding, as well.

If you want to get all "Norman Bates" (lol), try...

Psycho Chicken

Original Psycho Chicken Recipe - Food.com - 105446