There is a culinary myth: “The longer the meat is marinated, the more tender and appetizing it becomes.”
Unfortunately, many gourmets pay attention to this “rule” and leave the pieces in the marinade for a long time.
Sometimes the marinating time is 12 hours or even more. This is very bad!
Do not keep the meat in the acidic liquid for too long, otherwise you will get an unsuccessful dish.
This recommendation was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
Why you shouldn't marinate meat for too long
Keeping meat in an acidic environment for too long changes the consistency of the product for the worse.
The texture of long-softened pieces of meat is destroyed: they become tough again.
As a result, the finished dish turns out “rubbery”: no tenderness or juiciness.
To avoid this result, do not marinate meat for more than 12 hours.
In most cases, half an hour is enough for the meat pieces to acquire the desired consistency and become as soft as possible.
Expert: Julia Arkhipova
