Chef Forum banner
1 - 1 of 1 Posts

· Premium Member
Joined
·
11,768 Posts
Cook's illustrated largely agrees with Chris. Whether they're a respectable authority is a different discussion.

Acid and oil is the traditional approach but has lost some universality I think. The Chinese would never marinate beef in water, thinking it impairs the flavor of beef. But will happily use water on poultry and pork.

So there are a number of thoughts about it all.

When I cook steak, i go for garlic, a little soy sauce and black pepper. Not really a marinade in the classic sense as it's too dry and short of time.

The treatment described in the OP does not sound appealing. The liquid isn't adding anything of its own and is not the best conduit to impart other flavors.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top