yes but you need to consistently mix it up and stir the meat around so all of it gets the marinade. also you need to stab the meat several times with a fork or something to get the marinade to also get IN the meat. That will help the meat soak up the marinade.
In order that the flavours that the meat is being marinated in can be transferred to the meat.
Help break down protein to make the meat tender and add flavour
The acid in wine breaks down the proteins in meat, tenderizing it.
Well marinating meat in acid does two things, The acid of any marinate tenderizes the meat as well as alter the flavor.
You can obtain the same result of a tenderized meat without using a meat tenderizing mallet. Marinating the meat in papaya or pineapple juice will give you the same effect.
Basting is pouring liquid on something while it is cooking and marinating is soaking something in a sauce before cooking. Marinating is used to season and tenderize while basting is used to keep from drying out while cooking.
Tenderloins are the best cut as they are the most tender and do not require a lot of seasoning to obtain a nice taste. However, marinating any meat, including tenderloin, will add to its gourmet effect.
yes, like all meat you should either cook or refrigerate within one week of the sell by date. if you marinate to long you will acid cook the meat
A lot of things stacked on top of each other
Salt water is used as a brine to improve the flavor and texture of meat. It can also be used as a preservative to keep it from spoiling as fast.
It's not possible to cook it without heat or marinating, but it can be eaten raw as sushi.
Meats are a staple in most homes, but many people don't know how to cook them properly. Meat tends to achieve best results through marinating, not overcooking, letting to set out to seal in the juices, and cutting along the grain of the meat.