Marinating the meat is equivalent to stretching. Stretching is important. But you can stretch a lot, and if you do, all of your muscles get all messed up. This also applies to meat. You can simmer chicken, steak, pork, and lamb for longer. The same is not the case with meat. Read below How Long to Marinate Chicken.
Generally, you should not marinate the meat for more than a day. Yes, it may be smaller than you think. For some reason, people (more specifically, dads) get a kind of strange satisfaction in making statements like “these steaks have been marinating for five days”. Could it be fantastic? Maybe it shows a false commitment to the meat? We’re not sure, but we can say for sure that didn’t do any favor to the steaks.
Marinades usually contain certain types of sugar, salt, acid, and many other flavor enhancers. Salt and sugar break down muscle fibers to some extent, but acid is the real culprit in this case. We like to be a little bit softer with meat. Still, as your chicken thighs are more susceptible to lemon juice, lemon juice, yogurt, or vinegar, the meat’s texture becomes softer and firmer, and two words that are never used together are used to describe the beauty.
There is a common misconception about marinating. The meat should not be marinated to get the flavor in the middle. A marinade never penetrates beyond the surface of the meat – that’s true! The purpose of a marinade is to cook the meat first when it touches the pan or grill.The heat enhances the salty, sugary, and acidic flavors and creates a fine caramelized crust. You can taste great this way on the meat’s outer layer, but it never reaches the center of the protein.Regardless of what type of protein dinner is taking place, be sure to keep your marinade period within 24 hours. When we speak in 24 hours, we speak within 24 hours. Simmering chicken, lamb, pork, or steak for just 15 or 20 minutes can make a huge difference. Now you know what to do. Marinate responsibly. Live the rest of your days with perfectly shaped, fragrant meat.