View Full Version : Second dumb question on the new BB!
06-18-2000, 11:04 PM
My husband and I were discussing the proper way to marinate meat. One of us insists that you must poke the meat to death before pouring over the marinade, the other of us does not think it is necessary. (Any guesses who is who??? LOL!) Anyone else have an opinion?
06-18-2000, 11:35 PM
How funny! Let me guess, is it your dh that likes his marinade poked through the meat? That's the way my dh tells me to marinade it, but if I have my way, it's fine in the marinade without stabbing it to death! LOL
06-19-2000, 04:45 AM
I agree with msbillie. No need to poke holes the marinade works on the fibers of the meat to tenderize it. http://www.cookinglight.com/bbs/smile.gif
06-19-2000, 06:57 AM
[QUOTE]Originally posted by KimKelly:
[B]One of us insists that you must poke the meat to death before pouring over the marinade, the other of us does not think it is necessary. (Any guesses who is who??? LOL!)
No opinion on this (sorry) but I had to thank you for giving me my morning laugh - you phrased the question so artfully! : ) Anyway, hope you have a good day...
[This message has been edited by Natasha (edited 06-19-2000).]
06-19-2000, 10:25 AM
OH HOW FUNNY! Aren't men a trip when it comes to preparing for the barbecue?
My teenage son...his idea of "doctoring" steaks for the grill: Put in a pan, pour a whole beer over the top, then add tabasco, worcestershire and any salty seasoning mix available in the cupboard. Soak (notice I didn't say marinate) for a while, then grill.
He thinks this is "the best".
P.S. He, too, thinks it is necessary to perforate the steak till it resembles a piece of swiss cheese...must be a "guy thing!"
[This message has been edited by Deanna (edited 06-19-2000).]
06-19-2000, 03:12 PM
I wouldn't have said that you need to poke the meat, but the fajitas in the June issue have you score the beef before marinating. Then again, scoring isn't poking! =)
06-19-2000, 03:42 PM
i used to take a fork to the steak, but then i heard that it makes a good piece of meat tough, but it can make a cheap piece more tender--so i suppose it all depends on the cut of beef you buy.
i noticed on tv, the chefs always use metal tongs to turn meat over instead of forks, a fork lets out juices.
one for thing for the sexes to disagree on!
Just to throw in my two cents, in Cuban cooking, we use the hacking method for infusing seasoning into the meat (really gets it in there...both of my recipes listed under the International/Regional heading require "slashing," seasoning and marinating.) Maybe your men picked it up from some latinos??
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