than a millimeter or two, and that penetration rate slows
down the longer you marinate. So really, a marinade’s
effects are largely limited to the surface of the meat.
Key to Great Marinades #3: Salt and Proteases
The final ingredient in a good marinade is a salty liquid. The
muscle protein myosin will dissolve in a salty liquid, leaving
the meat with a looser texture and a better ability to retain
moisture. Want to do even better than just salt? Consider
adding a protease to your marinade as well; That’s an
enzyme that breaks down proteins. Soy sauce is a great
choice.
Bonus: Aromatics
Aromatics are mainly a surface treatment, but they can still
be quite powerful. Garlic, shallots, dried spices, herbs, or
chiles are all good things to experiment with.
HOW TO MARINATE