The science behind rinsing marinated meat for perfect flavour
Marinating meat is essential for adding more flavour. Once it has absorbed the flavours, it’s advised to rinse off the spices. This seemingly odd action has a practical application.
Marinating is fundamental whether you're preparing roasted pork loin, pork shoulder for sandwiches, or juicy ribs. The aromatic spice mix needs time to penetrate and flavour the fibres. When I saw my grandmother rinsing a piece of meat under running water after it had spent several hours in spices, I was shocked. However, she had an apparent reason for doing so.
The best marinade for meats
The choice of spices depends on the type of meat and the effect you want to achieve. For pork shoulder in the oven, it is recommended to use ingredients such as milk, garlic, dried oregano, and sweet or hot paprika. Milk adds tenderness, while garlic and oregano enhance the meat’s flavour.
Another interesting addition to marinades is the use of fruits such as kiwis, papaya, or pineapple. Their enzymes help break down proteins, making the meat exceptionally tender and soft. This technique works great with pork loin, which often tends to be dry.
Spices like rosemary, thyme, garlic, or paprika can
