. I had to assure her, in my most sincere tone, that this recipe was still a work in progress in need of plenty of tweaks.
It was pretty obvious what was lacking from the marinade: salt. While I'd been putting as much salt in the marinade as I would use for a sauce to serve the meat with—about 1 1/2% to 2% salt by weight—a marinade actually needs to be far saltier in order for it to really be able to penetrate at all.Many people seem to be under the impression that meat is like a paper towel, or perhaps a ShamWow, capable of absorbing whatever it is we dip it in.
Okay, perhaps not, but you get my point: Meat is already packed full of stuff, so it's not particularly good at absorbingstuff. In order to get it to absorb more at all, you need to alter its structure, and that's where salt comes in. In significant enough proportions, salt can dissolve the muscle proteins responsible for keeping meat fibers tightly bound. Once they're loosened, that salt can work its way into the meat, taking along with it a few other flavors as well.
Raising the salt content to 3% can significantly improve the flavor of the meat, though, even with extra salt, there's only so far a marinade can penetrate. Those big aromatic molecules in a marinade are simply too large to get far beyond the surface. Once I'd increased the amount of salt, I found that by three hours or so, the meat had absorbed the majority of the flavors it was going to pick up. The difference between meat marinated for one hour and meat marinated for three hours was far greater than the difference between a three-hour-marinated batch and a 12-hour-marinated batch.
I stopped reading after u mentioned El Torito, lol no disrespect to them but that should not be your foundation on to how to make great carne asada but to each his/her/twitter accounts own!
Knife and fork!!! Taught this at college. Can I have a fuck n knife!!! Never ever to say this. I heard fredsirieix1 say this on TV two weeks ago. (fork and knife) not good!
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