Tom Glasgow
Thomas W Glasgow
What's your setup?
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2000 Texier Brzme VV
- Thread starter MLipton
- Start date
originally posted by Jonathan Loesberg:
As I said, my book, not in my office so I can't cite, on cooking chemistry for bozos, maintains that the emulsifiers in oil do allow marinades to penetrate meat. Even if that were a fraction of an inch, in a boned and butterflied leg, that would be more than sufficient to affect flavor. It wouldn't do much to tenderize, though. With regard to that, I can only testify that it does seem to help with Aussie and NZ lamb, which I find gamier (good) and tougher (bad) than US lamb.
Just to clarify: oils are not (usually) emulsifiers. An emulsifier is a substance that promotes the suspension of oil droplets in water (which is what an emulsion is). Detergents are a common class of emulsifier. The oil is present in the marinade to dissolve the essential oils from the herbs and spices and distribute them over and into the meat.
Mark Lipton
Jonathan Loesberg
Jonathan Loesberg
originally posted by MLipton:
originally posted by Jonathan Loesberg:
As I said, my book, not in my office so I can't cite, on cooking chemistry for bozos, maintains that the emulsifiers in oil do allow marinades to penetrate meat. Even if that were a fraction of an inch, in a boned and butterflied leg, that would be more than sufficient to affect flavor. It wouldn't do much to tenderize, though. With regard to that, I can only testify that it does seem to help with Aussie and NZ lamb, which I find gamier (good) and tougher (bad) than US lamb.
Just to clarify: oils are not (usually) emulsifiers. An emulsifier is a substance that promotes the suspension of oil droplets in water (which is what an emulsion is). Detergents are a common class of emulsifier. The oil is present in the marinade to dissolve the essential oils from the herbs and spices and distribute them over and into the meat.
Mark Lipton
This is to correct, not clarify. And thank you.
originally posted by Jonathan Loesberg:
This is to correct, not clarify. And thank you.
All my best puns go for naught. Am I therefore naughty?
Mark Lipton
Ian Fitzsimmons
Ian Fitzsimmons
Knotty question. For aught I know, no.
Jonathan Loesberg
Jonathan Loesberg
originally posted by MLipton:
originally posted by Jonathan Loesberg:
This is to correct, not clarify. And thank you.
All my best puns go for naught. Am I therefore naughty?
Mark Lipton
Buttering me up clearly gets you nowhere.
Jay Miller
Jay Miller
originally posted by Tom Glasgow:
What's your setup?originally posted by Jay Miller:
originally posted by Ian Fitzsimmons:
I've also heard marinades don't soak in more than a small fraction of an inch. But a lot of most meat's flavor is concentrated in its outer layer, by virtue of the cooking and processes.
Wonder if marinades function differently in sous vide. Jay?
Good question. With the lower cost setup I have you have to freeze the liquids beforehand for them to stay in the bag so I've mostly been experimenting with dry ingredients.
I use a foodsaver for the vacuum sealing which sucks out all liquids.
Ian Fitzsimmons
Ian Fitzsimmons
Yes, that's the issue. What's the verdict?
Tom Glasgow
Thomas W Glasgow
What do you cook with? Ricemaker with controls?originally posted by Jay Miller:
originally posted by Tom Glasgow:
What's your setup?originally posted by Jay Miller:
originally posted by Ian Fitzsimmons:
I've also heard marinades don't soak in more than a small fraction of an inch. But a lot of most meat's flavor is concentrated in its outer layer, by virtue of the cooking and processes.
Wonder if marinades function differently in sous vide. Jay?
Good question. With the lower cost setup I have you have to freeze the liquids beforehand for them to stay in the bag so I've mostly been experimenting with dry ingredients.
I use a foodsaver for the vacuum sealing which sucks out all liquids.
I don't know if there's accord yet, but no one seems to be arguing that the marinade penetrates very far into the meat, so I think that part's settled. Thus, the benefit of extended marinating for deeper penetration (oh, here we go again) seems nonexistent, at least with the meat in question. I think we're also all in agreement that the enmushing of the exterior is advanced by extended marinating, but I could be wrong about that. So I'm not sure we're actually disagreeing on anything here, but just being our usual skew-pedant selves.Yes, that's the issue. What's the verdict?