In what way does meat cooked in a stew differ from marinaded grilled foods in terms of flavour absorption by meat?

When you eat a curry which has been cooked on the stove it seems the meat has flavour but it is still very different from something which has been marinaded and grilled.

I guess a curry doesn't have a marinade but it sits in a pot of curry powder\sauce so that's where the meat gets its flavour from.

To what extent do the sauces penetrate the meats cooked in the different ways and how does the cooking method cause this?

Even if there is no penetration and its only surface treatment, I'd still like to know why both methods taste so different even though both have surface treatment.

marinade stews

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In what way does meat cooked in a stew differ from marinaded grilled foods in terms of flavour absorption by meat? - Grilled Meat

In what way does meat cooked in a stew differ from marinaded grilled foods in terms of flavour absorption by meat? - Barbecue on Grill With Sauce Platter

In what way does meat cooked in a stew differ from marinaded grilled foods in terms of flavour absorption by meat? - A Person in Black Shirt Cooking Meat while Using Tongs

Do you need to marinate stew meat?

What this shows is that, when the beef is cooked in a liquid that is as flavorful as the marinade\u2014which, in the case of stews, it almost always is\u2014the marination step isn't necessary. Whatever flavor and tenderization the beef would have gained in the marinade, it will still gain in the stew pot.

Does marinating stew meat make it tender?

In a marinade, an acid can help a tough cut become tender, but in a slow-cooking stew, too much of an acidic ingredient can actually make the meat take longer to become tender.

Why do stews taste better the next day?

A report from BBC Science Focus says that when your bolognese, stew or curry is sitting on the shelf in your fridge, it's getting more flavoursome by the minute even though it's no longer on the stove, because the ingredients are still marinating and breaking down like they would in a super slow cook.

How can the meat provide flavor to the food you cook?

The answer, according to scientists, lies in meat's unique mixture of fat and umami (more about this taste later), spiced up in a process called the Maillard reaction - the browning that happens when we cook a piece of meat.

Classic Beef Stew Recipe For Dinner - Natasha's Kitchen

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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