|
ADVERTISEMENT |
|
|
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, which 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 many different 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.
Brining
The verb “brine” means to treat with or steep in brine. Brine is a strong solution of water and salt. A sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.
The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A & M University. “It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry.”
Basting
The verb “baste” means to moisten meat or other food while cooking. Melted butter or other fat, meat drippings, or liquid such as a stock is spooned or brushed on food as it cooks to moisten it. A bulb baster can also be used to drizzle the liquid over the food. Basting adds flavor and color, and prevents poultry from drying out.
Consumers can purchase raw poultry products that have already been marinated, basted, or brined. These products have been injected or marinated with a solution containing butter or other edible fat, broth, stock, or water.
source:
