Marinating meat introduces flavor, tenderness

A piece of received wisdom about marinating meats is that their acidity, whether from wine or citrus juice or even vinegar, is what “breaks down the meat’s toughness.”

That, it can do too well.

The further claim — that that same acidity “makes the meat tender and juicy” — is rubbish.

It is the salt in a marinade that performs the yeoman’s service of tenderizing meat’s connective tissues or musculature, especially if delivered in a liquid — for example, soy sauce. And what carries onto and into the meat from those desired and designed flavors of a marinade — garlic or onion, herbs, chile heat or other spice — is oil. Fat is a flavor carrier in all respects, in a cooking preparation or on the palate.

Acidity in a marinade is a bit player, really, and affects merely the exterior of any piece of meat. It doesn’t penetrate, as kitchen saws have it; again, only salt does that. In fact, if the meat is exposed to acidity for too long a time (depending on the cut of meat, anywhere from 30 minutes for a boneless breast of chicken to a few hours for some gnarly ribs), acidity actually “cooks” or firms up the meat by denaturing its protein (see ceviche), or turns the meat’s surface to mush, markedly.

A bit of science helps understand the interplay of especially the salt, but also the fat and acidity, in a marinade for meat, fowl or fish.

The point of a marinade is to introduce both flavor and tenderness. Marinades, generally liquids though sometimes concocted as “dry rubs,” do this by brining meat. The osmotic pressure created by sodium pulls water from a place of higher moisture (the marinade) into a place with lower moisture (the meat).

Also because of the salt, the marinade restructures the myosin protein molecules of the meat by loosening them and creating gaps in between them that, further, fill with moisture and thereby increase juiciness. As it does that, it also seasons (literally “salts”) the interior of the meat.

Again, beware: That same osmotic pressure does a sort of push notification of the marinade’s acidity into the meat and, to carry the analogy, spamming it into chalky mushiness if left in contact with the meat for too long.

Fat doesn’t penetrate as salt does or acidity can do. Because it emulsifies and thereby thickens the elements of a marinade, it remains mostly on the surface of the meat with its delicious flavoring compounds. Later, it also acts as a sort of buffer between the surface of the meat and, when it is set to flame or heat, its cooking source.