Store meat in marinade or after cooking (for taste)
Let's assume that cooking time is to be ignored. And storing marinade to give it time to "work itself" is not part of the process.
From a taste perspective would it be better to marinade for it maximum time (let's say a day) then cook it and store it till next day to be reheated.
OR
Marinade meat for shortest time possible (let's say 15 minutes), cook and store for two or three days?
On one hand we have marinade that have longer time to interact with surface of the meat making "different" coating around the meat during cooking. On the other hand we have much more marinate taste in the dish that further react with cooked meat during storage.
My question come from meal prepping. Would it be better to store ready meals for 5 days or to have ingredients prepared in advance and spend just few minutes cooking before each day.
I'm ignoring argument that preparing fresh each day allow me to differentiate each meal.
Additional info: let say the main meat is pork in fine cuts for searing and stir-frying. Chicken for oven-baking (but I usually store it after with some veggies and rice to keep the moisture in).
Edition: By "marinating" after cooking I had in mind keeping the meat in the sauce that is created.
Best Answer
Marinades are surface treatments. However, many marinades contain salt. Salt does penetrate proteins. Over time, you will get a more "cured" flavor and texture. So, your pork might begin to resemble the structure of a cured or brined pork product. You may or may not want this result. On the other hand, some marinades contain ingredients that denature proteins and impact the texture of the product in a way that makes them more "mushy" over time. For these reasons, I would marinade for the prescribed time, then cook...then store (not in the marinade, and especially not in the same marinade that was used for raw proteins), if not eating or if you have any left over.
Pictures about "Store meat in marinade or after cooking (for taste)"
Can you leave meat in marinade?
Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.Do you marinate before or after cooking?
Contrary to What You've Been Told, You Should Be Marinating After You Grill. For years we've encouraged you to marinate proteins before cooking.Does marinating meat keep it fresh longer?
Soy sauce and red wine marinades may reduce microbial spoilage and oxidation of meat, according to new a new study. The research, published in Food Microbiology,\u200b suggests marinating fresh meat in soy sauce or red wine based marinades can reduce microbe levels, and halt the development of rancid odours and flavours.Should I refrigerate marinated meat?
Always marinate in the refrigerator. Marinating at room temperature can allow dangerous bacteria to grow and lead to foodborne illnesses.How To Tenderize ANY Meat!
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