Why does meat/chicken need to be marinated and left 24 hours for some meals?!
Answers: What difference would it make if you didn't wait so long and cooked it straight away?
The ingredients in a marinade serve two purposes - to add flavor and to tenderize the meat. A large cut of meat takes longer for the marinade to penetrate and to tenderize. More time also allows more flavor to infuse into the meat. You do not have to wait 24 hours or even use a marinade but if you do not then the recipe you are trying to make will probably not have the intended flavor and may be tougher. One alternative is to buy a more tender grade of meat and then use a sauce to enhance the flavor. For instance use a fillet mignon rather than a sirloin steak.
it will taste richer and better i guess i thnk lol
Gives the meat more time to soak in the marinade. Depends on the meat really, and sometimes marinading longer makes the meat more tender.
the longer you leave it, the more time that the marinade has to seep into the meat. i use a flavor injector syringe, and cut my time in half. you can cook it at any time you want to.
depends on the cut of meat. and weight/size...the cheaper it is the longer it needs. normally beef and lamb. poultry is normally 6-12 hours.leg of vension normaly 2 days plus.marinades affect the flavour and tenderness.happy cooking
It allows the marinade to penetrate the meat. Otherwise it's not marinade. It's just sauce.
To give it the maximum time to marinate. I have soaked meat in milk for 24 hours, as it helps to break down the fibers in meat, making it more tender.
well theres really 2 main reasons for doing this:
1.) Its to infuse the flavor of the marinade into the meat/chicken(the longer its marinated in, the better the flavor/s would be absorbed)
2.) Usual marinated meats in substances with acidity like wine or lemon, vinegar marinade mixtures, tend to help tenderize the meats/poultry.