Buying A BBQ
Buying A BBQ
Out of context: Reply #34
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Food scientists such as Harold McGee and Hervé This have measured the penetration and found it to be staggeringly small. An experiment conducted by This at a meeting of European chemical societies last year showed that after eight days, a slightly salty marinade gave meat a somewhat mushy surface but penetrated less than 1/8 inch into the flesh; a mildly acidic one (such as a wine- or vinegar-based marinade) showed next to no effect.
"This was very funny," This says, "and it has forced us to reconsider many of the assumptions we had about marinades."
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