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Poultry: Basting, Brining, and Marinating

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  • Published: 2013-08-22
  • File Format: PDF
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  • Size: 352K
  • Language: English
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Introduction
People are always on the lookout for new and interesting ways to prepare old standards like chicken and turkey. Several methods have become popular in recent years. These involve the use of a liquid to change or improve the flavor, taste, tenderness, or texture of poultry. Various liquids can be added to poultry by several methods, such as injection, marinating, brining, or basting. Consumers can purchase raw poultry products that have already been marinated, basted, or brined.

Marinating
The verb “marinate” means to steep food in a marinade. A marinade is a savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. According to Woman’s Day Encyclopedia of Cookery, “Marinades began as simple brines for preserving fish. The word marinade stems from the same root as the word maritime. In modern usage, a marinade consists of a cooking oil, an acid (vinegar, lemon juice, wine), and spices. As the food stands in the mixture, the acid and the oil impart the savory flavors of the spices to the food. The acid also has a tenderizing action.”
The acid in marinades causes poultry tissue to break down. This has a tenderizing effect. The breaking down of the tissue also causes the poultry to hold more liquid, making it juicier. Too much vinegar or hot sauce in a marinade can have the opposite effect, causing the meat to be stringy and tough.


 
 
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