just to clarify my thinking
as far as i understand acidic marinades only denature the surface of meat or fish and therefore cannot tenderise the product to any real degree. If you put salt in the marinade this will only draw out the blood from the product. It is a total waste of time to put oil in a marinade since meat is primarily water and therfore would repel the oil. If you use a raw marinade the vegetables will only flavour the meat they are directly in contact with as well as giving a raw flavour. When you strain the marinade from the meat to cook you are left with a mrinade that contains a large amount of blood, if this is put into the sauce the blood will coagulate and give the sauce an unpleasant look with cooked blood droplets. The only way to get round this is to cook the marinade and then strain off the cooked blood and then use. The problem with this is that the blood basically clarifies the marinade thus taking the majority of the flavours you have tried so hard to get into your sauce; also during this clarification all of the colour is taking out of the wine in the marinade and is therfore last for the sauce.
One thing I am not sure about is whether raw alcohol has a detrimental effect on protein and does alcohol by volume make any difference?
I hope you can claify my thinking on this matter
regards
as far as i understand acidic marinades only denature the surface of meat or fish and therefore cannot tenderise the product to any real degree. If you put salt in the marinade this will only draw out the blood from the product. It is a total waste of time to put oil in a marinade since meat is primarily water and therfore would repel the oil. If you use a raw marinade the vegetables will only flavour the meat they are directly in contact with as well as giving a raw flavour. When you strain the marinade from the meat to cook you are left with a mrinade that contains a large amount of blood, if this is put into the sauce the blood will coagulate and give the sauce an unpleasant look with cooked blood droplets. The only way to get round this is to cook the marinade and then strain off the cooked blood and then use. The problem with this is that the blood basically clarifies the marinade thus taking the majority of the flavours you have tried so hard to get into your sauce; also during this clarification all of the colour is taking out of the wine in the marinade and is therfore last for the sauce.
One thing I am not sure about is whether raw alcohol has a detrimental effect on protein and does alcohol by volume make any difference?
I hope you can claify my thinking on this matter
regards