Det här låter som en frågan, men varför marinerar vi kött med syra / enzymer? Med tanke på att marinading inte tenderar kött, gör det bara de yttre fibrerna i mush och släpper juicerna när de lagar mat? Varför inte bara gå med en smakad saltlösning i stället?
Med andra ord: Varför är det vanligt att använda sådana marinader, och varför är det vanligtvis sagt att det tenderer köttet?
Källa Shirley Corriher:
länk
At first, water molecules are attached to and trapped within this
protein mesh, so the tissue remains juicy and tender. But after a
short time, if the protein is in a very acidic marinade, the protein
bonds tighten, water is squeezed out, and the tissue becomes tough. If
you've ever tried marinating shrimp in highly acidic ingredients, it's
likely that you're familiar with this result.
Också
My experience with tenderizing enzymes mirrors that of Dr. Nicholas
Kurti, a famous Oxford physicist who tried tenderizing a pork roast by
injecting half with pineapple juice, leaving the other half untouched.
A noted chef, Michel Roux, was to judge on television which side was
better. After cooking, the half treated with pineapple was total mush
and looked like a pile of stuffing. Not surprisingly, Chef Roux
preferred the untreated half.