I was having a debate with a very traditional granny that has AMAZING FOOD, she says that if you're making a simple marinade for meat (not salads), it should always be with water not oil. Her argument being that oil forms a film over the meat and doesn't allow the spices to "penentrate" it, while water would make for a liquidy solution that's absorbed by the meat.
I should also note that we were having this conversation about a national dish that is basically a stew and it cooks like 6h+. I would do a side by side comparaison but the time and the dish itself is intimidating.
[link] [comments]
from AskCulinary https://ift.tt/s2flOwF
Comments
Post a Comment