Marinade with or with out sugar?
I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices)
I was about to put in some brown sugar as well; but I was wondering if that would work against me.
Reasoning: The sugar will draw out moisture from meat. So the general flow will be out rather than into the meat.
(I am planning on adding some sugar, hoisin sauce, etc; tomorrow when I bake them (before grilling them))
However most marinades I have seen have sugar in them.
Is there some reason for that; or is it just easier to put all the flavors in, in one go?
Best Answer
Yes, the sugar will temporarily draw some moisture from the meat. However, that sugar/water solution will also gradually diffuse into the meat, and the sugar will end up pulling in more water in the long-term.
In any case, the effect is usually small, and any (probably temporary) moisture loss will only be from the outermost 1/8" or so of meat, which will likely dry out in the cooking process anyway. (To see how the marinade mostly works on only the outermost layer of meat, see some of the photographs at this link.) The interior of the meat will likely not lose any moisture at all, particularly in a wet marinade.
Over many hours or days, small molecules like salt and sugar in a marinade will be able to penetrate beyond the surface layer and flavor the meat, but the process of moving beyond the surface is quite slow.
Mostly, one includes sugar in a marinade to thoroughly coat the surface of the meat with sugar, which will aid in browning reactions that enhance the flavor of cooked meat. Too much sugar can cause the surface to brown excessively or char, but a little will significantly enhance the flavor of the outer layer.
Pictures about "Marinade with or with out sugar?"
Do you need sugar in a marinade?
Sugar/Honey: Oil helps to release the flavor of herbs and other seasonings in the marinade. Soy sauce adds complexity to the flavor of the marinade. Brown Sugar adds flavor and boosts browning.What is the purpose of sugar in a marinade?
Mostly, one includes sugar in a marinade to thoroughly coat the surface of the meat with sugar, which will aid in browning reactions that enhance the flavor of cooked meat. Too much sugar can cause the surface to brown excessively or char, but a little will significantly enhance the flavor of the outer layer.Does sugar tenderize meat?
It's a natural tenderizer. Sugar starts working on your cut of protein long before it hits the pan. It helps to keep the meat tender, especially the longer you let it sit before cooking but even with a much shorter rest time (a few minutes for these chops compared to a couple days for a turkey).What are the 4 basic ingredients necessary to make a marinade?
Use one of each of these elements for success.- 1.Oil (Or Other Fat) Oil coats meat and becomes infused with all of the flavors in your marinade. ...
- Acid (Like Vinegar or Lemon Juice) Acid helps tenderize the meat and balance its natural richness. ...
- Something Salty, Something Sweet. ...
- Herbs, Onions, Garlic.
Does marinating do anything?
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Sharon McCutcheon, Harrison Haines, Sharon McCutcheon, Ylanite Koppens