Tle Marinate - 10

• IS A FLAVORFUL LIQUID MIXTURE USED TO SOAK AND FLAVOR MEAT, POULTRY, SEAFOOD, OR VEGETABLES BEFORE COOKING.

  Marinade
• • break down proteins and the cell structures of foods

  Acid
• • favors from the marinade can more easily penetrate the food and the structural changes makes the food more tender.

  Acid
• • helps to carry and transfer flavors

  fat
• • also helps keep the food moist as well and protects it a little from the affects of straight acid

  Fat
• • Sodium does help to bring out other flavors, but it also draws out moisture before that moisture is eventually drawn back into foods

  Salt
• • Too many flavors will muddy the waters, but one or two flavors are perfect to make up the base of your flavor profile

  Flvaor/aromatics
• purpose of marinade

  To add flavor
• Purpose of marinade

  Tenderizer and breaks down connective tissue
• Purpose of marinade

  acts as preservative
• • Included to marinade to add depth of flavor and enhance the marinade's ability to penetrate the meat

  Liquid
• • Balance out the acidity of in the marinade and add a touch of sweetness to complement savory flavor

  Sweeteners
• • Time matters.
  • Allowing the meat to marinate for a sufficient period (usually several hours to overnight) ensures that the flavors penetrate deeply and the meat tenderizes effectively
  • Before submerging, try massaging or tenderizing foods with a needle-style tenderizer

  time
• Components of marinade

  Acid fat salt flavor liquid sweetener and time
• When marinating for more than an hour, keep the food refrigerated.

  Refrigerate
• use a non reactive container when marinating - glass, ceramic, stainless steel, zipper sealable plastic bags


  Choose the right container
• Ensure the meat is fully submerged in the marinade to ensure even flavor distribution.

  Use enough marinade
• is a chemical reaction that occurs between amino acids (the building blocks of proteins) and reducing sugars when exposed to heat. This reaction is responsible for the browning and flavor development in various foods, including meat. bread, coffee, and chocolate.

  Maillard reaction
• Things u need to do before cooking

  Pat dry before cooking
• Things u need to do before cooking 2

  flip occasionally
• it is not safe to use a marinade to baste your finished food or as a sauce for your finished

  food.

  Never reuse marinade
• don't be afraid to experiment with different marinade ingredients to create unique flavors.

  Experiment
• • When meat is heated, the proteins in the muscle fibers undergo denaturation, causing them to unfold and change shape. This process alters the texture of the meat, making it firmer and more tender.
  • Denaturation also contributes to the browning or caramelization of the meat's surface, creating flavor compounds through the Maillard reaction

  Denaturation of proteins
• Heating meat can cause changes in color due to the denaturation of proteins and the Maillard reaction. For example, the pink color of raw beef turns brown as it cooks, while poultry meat changes from pinkish to white. Overcooking can result in a dry, grayish appearance

  Changes in color
• Hot cases moisture to évaporate from the meat, leading to shrinkage and dehydration. Overcooking can result in dry, tough meat with a rubbery texture

  Loss of moisture
• Controlled heating can help break down connective tissues and collagen in tougher cuts of meat, making them more tender and palatable. Slow cooking methods such as braising, stewing, or roasting at low temperatures can achieve this effect.

  Tenderization
• *Heat triggers chemical reactions that enhance the favor of meat, including the Maillard reaction, caramelization of sugars, and breakdown of fats.

  These reactions create a complex mixture of savory, sweet and umami flavors that contribute to the overall taste of cocked meat.

  Development of flavor
• Cooking meat to the appropriate temperature kills harmful bacteria, parasites, and pathogens, reducing the risk of foodborne illnesses. For example, heating meat to an internal temperature of 160°F (71°C) for ground beef or 165°F (74°C) for poultry ensures the destruction of pathogens such as E. coli and Salmonella

  Pathogen destruction
• pathogens that needs to be destroyed

  E coli and salmonella
• Beef internal temperature needed

  140f 60c
• poultry internal temperature needed

  165f 74c
• High-temperature cooking methods such as grilling, broiling, or frying can produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are potentially carcinogenic compounds formed when meat is charred or exposed to open flames. To minimize the formation of these compounds, it's recommended to use gentler cooking methods and avoid excessive charring or blackening of meat.

  Formation of harmful compound
• Marinating time for fish or shrimp

  15-30
• marinating time for tofu

  20-12hrs
• Marinating time for chicken

  30-6hrs
• Marinating for lamb beef pork

  4hrs-12hrs