1. Sign-up to become a member, and most of the ads you see will disappear. It only takes 30 seconds to sign up, so join the discussion today!
    Dismiss Notice

can you over-marinate food?

Discussion in 'After Hours Lounge (Off Topic)' started by Ted Lee, May 26, 2004.

  1. Ted Lee

    Ted Lee Lead Actor

    Joined:
    May 8, 2001
    Messages:
    8,390
    Likes Received:
    0
    Trophy Points:
    0
    i had some marinate (yoshida's brand) that i soaked my pork-chops in. i left it in for approximately 24 hours.

    when i took the pork chops out, they looked kinda funky. they were kinda hard and had a rubbery texture. but i figured wtf...cook 'em anyway.

    well, they didn't cook up very well either. they stayed kinda firm the whole time. when i took them off and cut them open, they weren't dry ... but the meat texture was sorta stringy/clumpy ... almost "brittle".

    i'm a decent grill-master so i'm pretty sure i didn't mess up during the cooking process. so, the only thing i can think of is that i marinated the meat too long.

    when i checked the label, it said to marinate up to 30 minutes ... since i did about 24 hours i thought that may be the issue???
     
  2. DaveBB

    DaveBB Supporting Actor

    Joined:
    May 24, 1999
    Messages:
    788
    Likes Received:
    0
    Trophy Points:
    0
    I think 24 hours might be too long for pork chops. One time I marinated pork chops in beer for 24 hours (in the fridge) and they became grey. Now I just do them for 12 hours at most.
     
  3. Bob-N

    Bob-N Supporting Actor

    Joined:
    Jul 26, 2001
    Messages:
    915
    Likes Received:
    0
    Trophy Points:
    0
    Yes, marinades tend to toughen the meat after some time. I normally try to leave it overnight at the most and it tends to give the best results between flavor and texture of the meat.
     
  4. Ted Lee

    Ted Lee Lead Actor

    Joined:
    May 8, 2001
    Messages:
    8,390
    Likes Received:
    0
    Trophy Points:
    0
    oh yeah ... that's exactly what happened!

    okay, guess now i know. :b

    on a side note - anyone have any good home-made marinate recipes they'd be willing to share??? i'm more about flavor and spices then sugary coverings [​IMG]
     
  5. Malcolm R

    Malcolm R Executive Producer

    Joined:
    Feb 8, 2002
    Messages:
    13,651
    Likes Received:
    1,216
    Trophy Points:
    9,110
    Real Name:
    Malcolm
    At that point you may as well just drink the marinate straight, since the taste of the original food item has been obliterated.
     
  6. Leo Hinze

    Leo Hinze Stunt Coordinator

    Joined:
    Jan 15, 1999
    Messages:
    222
    Likes Received:
    0
    Trophy Points:
    0
    If the marinade has citric acid (lemon juice, lime juice, etc), then you need to limit the amount of time the meat is in the marinade, because the acid starts to 'cook' the meat. I'm not sure what the mechanism is, though. Maybe it's the acid doing something to the protein in the meat that is akin to what happens to the protein when it is heated.

    I leave meat in citrus marinade around half an hour, never longer than one hour.
     
  7. Ted Lee

    Ted Lee Lead Actor

    Joined:
    May 8, 2001
    Messages:
    8,390
    Likes Received:
    0
    Trophy Points:
    0
    i'm with you malcolm. i usually don't try to cover up the taste of the food ... that's why i prefer more spicy/flavorful marinates as opposed to sugary ones. but with the other marinate i like (chaka's brand) i've let the meat (in this case it was chicken) marinate for well over 24 hours. it turned out rockin!

    which brings up another question. do different meats marinate differently? chicken seems pretty bullet-proof. i've never really tried to marinate steaks as i really like the base flavor, but i'd like to experiment some. i'm just starting to try cooking fish on the grill so not much experience there either...
     
  8. Kevin Hewell

    Kevin Hewell Cinematographer

    Joined:
    Mar 28, 2003
    Messages:
    2,262
    Likes Received:
    139
    Trophy Points:
    1,610


    Ceviche. This is very popular in some countries of South America.

    I agree with what was said above. If there is any acid (not just citric) the meat will "cook" the longer it remains in the marinade.


    BTW, "marinate" is a verb, "marinade" is a noun. Don't mean to be picky but I see these mixed up all the time.
     
  9. Rob Gardiner

    Rob Gardiner Cinematographer

    Joined:
    Feb 15, 2002
    Messages:
    2,950
    Likes Received:
    1
    Trophy Points:
    0
  10. Ted Lee

    Ted Lee Lead Actor

    Joined:
    May 8, 2001
    Messages:
    8,390
    Likes Received:
    0
    Trophy Points:
    0
    .... i'll marinate *you* kevin! [​IMG] [​IMG]
     
  11. Dave_vega

    Dave_vega Stunt Coordinator

    Joined:
    Dec 16, 2002
    Messages:
    168
    Likes Received:
    0
    Trophy Points:
    0
    i'm a sucker for worchestershire sauce and steak spice marinade..throw it on the barbie and chow down..I have never marinaded pork chops though..I'm a steak man.. [​IMG]
     
  12. Tony Whalen

    Tony Whalen Producer

    Joined:
    Jan 29, 2002
    Messages:
    3,150
    Likes Received:
    0
    Trophy Points:
    0
    A steak marinade I like to do consists of soy, worchestershire, balsamic vinager, fresh finely-chopped garlic and a dab of dijon mustard. (Can't remember the measurements off-hand.) Damn tasty steak.

    Edited to add: WHOOPS! I forgot... there is also lime-juice in the above marinade.
     
  13. Brian Johnson

    Brian Johnson Supporting Actor

    Joined:
    Oct 21, 2001
    Messages:
    739
    Likes Received:
    0
    Trophy Points:
    0
    Hey Super Ted
    Here is my favorite chicken marinade.
    Easy to make & mucho deliciouso.
    I use skinless,boneless chicken boobies & marinate for as long as you can wait.

    Chicken marinade:

    1 cup water
    1/2 cup vinegar
    1 tbls Worchestershire
    1 stick butter
    1/8 cup sugar
    4 teaspoon salt
    1 teaspoon pepper
    1 teaspoon garlic powder

    Boil.
    Done.
     
  14. Tony_Woods

    Tony_Woods Stunt Coordinator

    Joined:
    Apr 16, 2002
    Messages:
    105
    Likes Received:
    0
    Trophy Points:
    0
    Here's one of my favorite steak marinades, I'm guestimating on the measurments.

    2/3 Cup your favorite BBQ sauce
    3 tablespoons Soy sauce
    1 tablespoon extra virgin olive oil
    1/4 Cup Honey
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon Lowry's salt or equivalent
     
  15. Rob Gardiner

    Rob Gardiner Cinematographer

    Joined:
    Feb 15, 2002
    Messages:
    2,950
    Likes Received:
    1
    Trophy Points:
    0
    Sugartastic,

    Here's a marinade I like to use, especially on chicken breasts or salmon:

    soy sauce
    chili oil
    sesame oil
    toasted sesame seeds
    garlic (powder or minced)
    black pepper

    no measurements, I just use "a little bit" of each
     
  16. Ted Lee

    Ted Lee Lead Actor

    Joined:
    May 8, 2001
    Messages:
    8,390
    Likes Received:
    0
    Trophy Points:
    0
    ohh...some new marinade (that's for you kevin [​IMG] ) recipes!

    thx guys.

    rob, check out my new city/state/zip. it's official baby!!! [​IMG]

    edit - tony, how long do you marinate your steaks for???
     
  17. Tony Whalen

    Tony Whalen Producer

    Joined:
    Jan 29, 2002
    Messages:
    3,150
    Likes Received:
    0
    Trophy Points:
    0
    Ted, I forgot to mention that there is also lime-juice in the above-mentioned marinade. [​IMG]

    As there is citrus in it, I usually let 'em soak for about 1/2 an hour to an hour ... or so.
     
  18. Ted Lee

    Ted Lee Lead Actor

    Joined:
    May 8, 2001
    Messages:
    8,390
    Likes Received:
    0
    Trophy Points:
    0
    ahh..good catch tony...thanks. damn ceviche! how dare it actually make me pay attention to what i'm doing
     
  19. Tony_Woods

    Tony_Woods Stunt Coordinator

    Joined:
    Apr 16, 2002
    Messages:
    105
    Likes Received:
    0
    Trophy Points:
    0
    If you're asking me-Tony, then around 2 hours.
     
  20. Tony Whalen

    Tony Whalen Producer

    Joined:
    Jan 29, 2002
    Messages:
    3,150
    Likes Received:
    0
    Trophy Points:
    0
    That's the trouble with this business....too many guys named Tony!

    [​IMG]
     

Share This Page