{"id":9099,"date":"2023-12-05T14:19:00","date_gmt":"2023-12-05T14:19:00","guid":{"rendered":"https:\/\/kitchensinks-reviews.com\/?p=9099"},"modified":"2023-12-05T14:19:00","modified_gmt":"2023-12-05T14:19:00","slug":"mary-berrys-ultimate-marinade-tip-to-make-sure-your-meat-dishes-are-flavourful","status":"publish","type":"post","link":"https:\/\/kitchensinks-reviews.com\/everyday-meals\/mary-berrys-ultimate-marinade-tip-to-make-sure-your-meat-dishes-are-flavourful\/","title":{"rendered":"Mary Berry’s ultimate marinade tip to make sure your meat dishes are flavourful"},"content":{"rendered":"

Mary Berry makes apple frangipane tart<\/h3>\n

Mary Berry has shared a top tip to ensure your meat absorbs more flavour during the marinating process, providing a tastier result.<\/p>\n

The former Great British Bake Off judge suggested a technique that employs small cuts to the liquid marinade can seep in.<\/p>\n

Mary\u2019s advice is particularly effective for thicker cuts of meat, where the juices might typically stay on the surface without penetrating deep enough for full flavor absorption.<\/p>\n

Beyond enhancing the layers and depth of flavour in the meat, ensuring that the marinade reaches deeper into the meat’s fibres contributes to a more tender and succulent bite.<\/p>\n

When considering whether to marinate, it’s essential to take into account factors beyond the thickness of the meat.<\/p>\n

Read more: Mary Berry’s spiced tomato soup 30 minute recipe is perfect for winter<\/strong><\/p>\n

<\/p>\n

If your marinade contains oil as a primary ingredient, like in the case of filet mignon or veal cutlets, absorption may be limited.<\/p>\n

Even with Mary’s recommendation of making cuts in the meat, oil-based marinades tend to stay on the surface, particularly when dealing with meats with high water content such as beef and chicken.<\/p>\n

On the other hand, acid-based marinades work well with the baking expert\u2019s technique.<\/p>\n

The tiny slits in the meat facilitate better absorption, allowing the liquids and seasonings to integrate thoroughly, enhancing the flavour whether you’re grilling, baking, or roasting.<\/p>\n

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When choosing meat for marination, opt for a leaner cut rather than one that appears fatty.<\/p>\n

While fat is often associated with flavour, selecting leaner cuts ensures that the marinade’s flavours penetrate the meat instead of being absorbed by excess fat.<\/p>\n

Mary\u2019s tip, also offers a delightful side benefit, as it results in stunning caramelisation around the cuts during the cooking process.<\/p>\n

This enhances the overall dining experience and may make you reluctant to marinate without following Mary\u2019s technique in the future.<\/p>\n