Why Use Marinade Recipes?
1. Flavor Probably the number one reason to use marinade recipes is for the flavor. Your freedom to choose ingredients that suit your taste, makes it easy (see reason number 3) to customize the flavor. The flavor comes from all of the ingredients and can vary greatly. But, the choices of herbs, seasonings and spices are limitless when you consider the possible combinations. 2. Tenderization Marinade recipes do not actually tenderize the meat. But, the acid in the marinade will chemically alter the muscle fibers, giving it that effect. Since acids can be vinegar, wine, beer, lemon juice, lime juice, etc., they also have a great influence on the flavor (see reason number 1). This tenderization effect can also be caused by enzymes found in some foods. As with acids, the muscle fibers are denatured (broken down) by the enzymes, too. These enzymes are in foods such as raw onion, fresh ginger, pineapple, and green papaya. Another even more powerful form of “tenderization” comes from fermente
