How To...
Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
Just Tell Me What to Eat!
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you.
Get the prescription for better health as well as healthy weight loss, including:
- What to eat
- How to cook it
- When to eat it
- What to eat at a restaurant
- What to eat if you're in a hurry
- and best of all....
- Why eating great food is the best health decision you'll ever make.
Cooking Techniques
Marinating as Flavoring Agent (vs. Tenderizing)
Marinades are used for tenderizing as well as for adding flavor to meats.
The acid in marinades like vinegar or citrus juice work by breaking down connective tissues. Since the reaction between the meat or veggies and the marinade is a chemical process, there are a few factors that can affect a recipe. Time is a key factor, of course, but temperature is crucial. The colder the marinating food is kept the slower the reaction will be. The longer a food marinates the more tender it will be but too much time may impart more flavor than you want.
The amount of marinade is important as well. As mentioned elsewhere zipper bags are indispensable in the kitchen and this is a perfect example because you can use less marinade and still get maximum coverage. Plus you can "turn" the meat in the bag easily to coat it completely.