been used since Renaissance times, when their
primary function was to slow spoilage and to
provide flavor. Today, meats are marinated
primarily to flavor them and to make them
more moist and tender. Perhaps the most
common marinated meat dish is a stew, for
which the meat is immersed in a mixture of
wine and herbs and then cooked in it.
The acid in marinades does weaken muscle
tissue and increase its ability to retain
moisture. But marinades penetrate slowly, and
can give the meat surface an overly sour
flavor while they do so. The penetration time
can be reduced by cutting meat into thin
pieces or by using a cooking syringe to inject
the marinade into larger pieces.
Meat Tenderizers Meat tenderizers are
protein-digesting enzymes extracted from a
number of plants, including papaya,
pineapple, fig, kiwi, and ginger. They are
available either in the original fruit or leaf, or