Google for "pressure infusion marination" if you are unfamiliar with it. Now a question from me: Can anyone tell me if pressure infusion marination is one of the techniques used by the chefs on the Marination Mobile truck? I have no clue how to contact them. If I could, I would ask them. Surely someone reading this post can give me a site I can post to that these guys read on some frequency basis - or an eMail address I can use to hook up with someone on the truck - a cell phone might be asking a bit much.
But I'll take anything. BB code is On. Smilies are On. Trackbacks are Off. Pingbacks are Off. Refbacks are Off. Forum Rules. Word Association Game. Any recommendations for left-over roasted chicken? Which products you want there to be but there Anyone else not like the taste of tomatoes? Growing Oyster Mushrooms Indoors. Anyone else not like the taste of Finally, Post-marinade method: poke holes only on the surface of the meat to make flavor packets then pour marinade into those pockets and let sit for 2 hours prior to cooking.
Do not poke steaks prior to grilling them. The reason is simple: poking holes in the meat allows valuable natural juices to dissipate into the grill or pan, thus robbing you of flavor and creating flare-ups when those juices hit the heat source.
For beef, the longest time we recommend is 8 hours. This would be for cuts such as roasts that can handle longer cooking times on the grill such as top sirloin roasts or tri-tip roasts. If you are pouring marinade over your steak every 15 minutes, then about 3 hours will do fine, however this will result in less flavor inside since you did not let any of it evaporate away first.
With chicken, pork, lamb or seafood steaks, try to avoid leaving them in a marinade for more than 4 hours. Some sharp flavors can begin to break down the meats at that point. If you are using a more mild marinade, then 6 hours should do well for most types of meat. The best way to keep your steaks juicy is just to avoid overcooking them in general. Keep them moving rather than letting one side get too hot while leaving another side untouched.
When barbecuing, you want an even cook without too much charring or burning on one spot while staying raw elsewhere. This will take practice since everyone has different cooking times based on their equipment, grilling style, and tastes. A lot of people recommend that you should let your steak come up to room temperature before cooking them, but this also means that you waste about 40 minutes waiting for the meat.
The good news is that by letting your steak sit out at room temperature, you can cut this wait time down significantly. When you are cooking steak, one of the most important things to consider is the internal temperature. With a slightly lower room temperature, the outside will develop a nice crust and seal in all those juices which can make or break your steak dinner. If however you keep your meat at room temp for too long, the outer layer will start to dry out and become tough before it has a chance to finish cooking through.
For most cuts, I recommend that you cook them for between 3 and 5 minutes on each side, depending on how you like your meat done. By cooking it quickly at a very high temperature with a slightly lower room temperature, the outside of the steak develops a thick crust while remaining tender inside. This is why I recommend that you remove your steaks from the fridge about 30 minutes before you intend to cook them — this should be enough time for them to come up to room temperature without drying out too much on the outside.
As a result, your cooked steak will have an evenly pink-red color from edge to edge. After cooking the steak, make sure you remember to let it rest for 5 minutes before slicing into it — this will allow those juices to redistribute throughout the meat instead of spilling out immediately as soon as the steak is cut open. Of course if you are cooking different types of meats on a grill then waiting for them all to come up to room temperature first would be a bit silly.
With uniformed heating you can easily cook your meats one after another without waiting for the last steak to come up to room temperature first! There is no one standard time for marinating because it depends on the type and cut of meats you use, as well as personal preference. Let us look at how to determine when meat becomes tenderized after being marinated.
In general, a minimum of 30 minutes is required for a soy sauce marinade to work its magic. Longer times are usually better for achieving maximum taste penetration into meats. However, timing varies because different cuts have different textures and consistencies even though they come from the same animal — so you need to experiment on your own.
A thicker cut of meat needs a longer marination time because the muscle fibers take longer to break down over a longer period of time. A thinner cut generally becomes tender more quickly due to its faster penetration rate from the soy sauce marinade. Do not prick or pierce the steak before grilling it, as this will cause juice to escape from the meat and prevent it from achieving a nice brown crust during cooking.
While some suggest putting holes in the meat to keep it moist, others say this runs counter to helping steaks retain their juices. Draining out extra fluid could actually prolong your cook time by introducing more steam to your grill, which can reduce the temperature and slow down cooking.
These are all elementary common sense when cooking any type of meat or fish for that matter. When a steak is cooked there are internal juices seeping out from the inside which mixes with marinades and flavors from outside forces such as spices, rubs etc… The result is a delicious mix of juice and flavor resulting in a mouthwatering eating experience. But depending on how you cook your steak, you can end up with either under-cooked or overcooked meat.
Poking hole in the steak allows the juices to escape instead of being trapped inside, leading to a more juicy steak when done right, and an undercooked tough dry chewy hockey puck when cooked wrong.
This will make it much more tender and juicy. So by now you should have all your tools ready to grub out on some delicious steak! I've read somewhere that it is okay to poke as long as you avoid poking across the grain as it causes the meat cells to tighten. I've tried leaving a chicken in a salty marinade overnight and the next day it turned out really really salty. Juicier - depends on the quality, cut, and doneness of the steak. Some parts are juicier than the other. Sign up to join this community.
The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Do you achieve better results from marinating if you poke holes in the meat beforehand? Ask Question. Asked 5 years, 9 months ago. Active 5 years, 9 months ago. Viewed 24k times. Improve this question. I can't imagine that there would be any reason for doing that - how do you expect the marinade to flow into the meat through poked holes?
The intention would not be to poke all the way through, just deep enough for the juice to go into and 'sit' in the meat. Again, why do you think the juice will go into the meat at all? If you don't have time for a marinade, use a dry rub. I agree with always searing first. Then baste with your creative marinade. When you let the meat rest, all the flavours will be absorbed along with the juices.
I have tossed out all "Meat forks" and "Carving forks" in my world. No use for them. And dockers are only for pastry. Only good tongs. Stabbing the meats will only toughen the membranes. The meat will sieze. Interesting, sounds reasonable. I would stab skirt and flank for sure, skirt being a cow's diaphram muscle and flank being cheap muscle, but I think with good cuts I'll flash sear with high heat for a nice Maillard effect then rest then grill.
Season with : kosher salt 3 parts, coarse ground black pepper 1 part, granulated garlic 1 part. Do not poke! I guess it would depend on two things: the type of meat what flavor you are trying to achive I love teriaki steak, it'd be hard not to make a good teraki without marinating by the same token I wouldn't use a porterhouse to make teriaki steak. Poking before grilling is not sooo bad, especially if the steak hits a or better grill. It gets seared closed, and allows marinade penetration.
HINT: Vac seal steaks with the marinade and chill for an hour before grilling. The penetration of the marinade is increased by a ton Lost but not forgotten!! Staff member. OTBS Member. Richtee said:.
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