Marinades: Water vs Oil
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460
After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water?
(In case the link goes bad, the recipe is:
- 1 Tbsp Honey
- 1 Tsp Yellow Mustard
- 1 Tsp Sriracha
- 1 Tbsp Water)
Best Answer
Some chemicals and flavours dissolve or bind to water differently from oil. For example, chili binds with oil much better than with water and the honey in your recipe will dissolve into the water which it would not do in oil.
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Is it OK to add water to a marinade?
It won't tenderize it, and it will only impart the more forceful flavors. No matter how long you soak it, most marinades won't penetrate more than the outside eighth of an inch. That's because meat is made up mostly of water (about 75% by weight) and water and oily marinades don't mix.Should you use oil in a marinade?
A small amount of oil in a marinade can help add moisture to the meat. Other ingredients that add moisture include buttermilk, yogurt, and coconut milk. They help tenderize. Acidic ingredients in marinades can help tenderize the proteins on the surface of the meat.Is dry or wet marinade better?
If you're looking to up the flavor when you're cooking on the grill, dry rubs and marinades have you covered. Dry rubs create a light crust around the meat, locking in juiciness, while marinades use an acidic base to tenderize the meat as it soaks.What does oil do in marinating?
Flavor absorbing inside The brine draws water-soluble flavors further down below the surface into the cut, like onions and garlic. Oils are also used to transfer fat-soluble flavors from the seasonings like herbs, chilis, and some spices onto the surface of the meat.Does marinating do anything?
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