They experienced everything and today we benefit from these discoveries, which have become traditions. The marinade is one of them. To tenderize tough meat, you must hydrate it and allow its fibers to relax. It therefore contains acidic and softening elements. The question that arises in this case concerns the duration of maceration.
The answer is ultimately relative, and depends on many criteria, notably the type of meat and marinade. 3 to 6 hours, and the case could be heard! It’s your turn to experiment and make your own contribution.
Thanks to the acidity… lemon, vinegar:
The acidic element is highlighted here. Of course, you are not going to look for chemicals, although, in molecular cuisine… You need elements that contain non-abrasive, gentler acids, which are nevertheless capable of penetrating the muscle fibers and relaxing them.
