What you should never add to a marinade: every second person makes a mistake
Many of the ingredients we are accustomed to adding when marinating meat are actually taboo.
It is because of their presence that the dish turns out tough or has an unpleasant burnt taste.
Culinary expert of TUT NEWS, chef and fourth-class baker Yulia Arkhipova will tell you about 5 ingredients that you should refrain from adding to marinades.
What you shouldn't marinate meat with
The first item on the list of taboos for meat marinades is vinegar, and it was there for a reason. Contrary to popular belief, it is the acid that can make a dish rubbery, like a shoe sole. The same applies to sour fruits and berries, tomato paste.
And don't add dried or chopped herbs. They will burn during the cooking process anyway, adding a burnt taste to the meat.
You should also be careful with salt and sugar. The first one draws all the juices out of the meat, which makes it dry. And sugar, especially if you overdo it, will also add a burnt taste instead of a pleasant caramel note.
It is also better to avoid using mayonnaise, because during preparation this cold sauce begins to disintegrate into individual components, calling into question the benefits of the finished dish.
Earlier we wrote about what to marinate beef in to make it soft.
