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neutral tasting marinades

v
vandan Apr 20, 2013 06:33 AM

Am using strictly to tenderize don't want to mess with flavour of the meat (flank steaks) so no soy or teriyaki , have heard about water and salt ( sounds like a brine to me ) any suggestions ?

  1. g
    gfr1111 Apr 20, 2013 06:54 AM

    I think that there is a problem here because you want a marinade without any flavor. Most ingredients have flavor, so what you are looking for is a marinade that will tenderize alone. Water and salt sounds right to me. Marinade it in blenderized papaya fruit? This contains some tenderizing enzyme which is used in most meat tenderizers. Rice wine vinegar and water? (Rice wine vinegar is almost flavorless--witness its addition to sushi rice. No one ever notices it.) Lemon and water? Salt, papaya and acid are the only three things I can think of which would tenderize without adding flavor. It is a lot like wanting fire without heat. Good luck!

    1 Reply
    1. re: gfr1111
      v
      vandan Apr 20, 2013 07:01 AM

      Any preferences between using vinegar or salt ?

    2. s
      seamunky Apr 20, 2013 07:31 AM

      You may be interested in this article. They mention flank steak

      http://www.finecooking.com/articles/m...

      1 Reply
      1. re: seamunky
        v
        vandan Apr 20, 2013 08:33 AM

        I'll take a moist soy flavoured steak anyday over a dry, rubbery neutral tasting steak

      2. s
        sparky403 Apr 20, 2013 03:00 PM

        My goto marinade for steaks is:

        Worchestershire, Dejon, S&P, Garlic (silivered and inserted)... and *drum roll* please - good ground Coffee use a bit more than pepper -

        You won't taste the coffee, or the mustard but after trying it a few years ago - I wouldn't make a steak another way... It rocks....

        This is Jan Birnbaum's recipe - mine's a bit diffrent save for the coffee.
        http://www.mercurynews.com/recipes/ci...

        1. Karl S Apr 20, 2013 03:31 PM

          Marinades (generally acidic) are for flavor more than tenderizing. If you want tenderizing, using alkali with discretion is the way to go. The classic Chinese technique:

          http://www.livestrong.com/article/523...

          1 Reply
          1. re: Karl S
            v
            vandan Apr 21, 2013 07:26 AM

            I'm in in trying the baking soda but am wondering how long is long enough without being too long, I always take my steaks out of the fridge for about an hour before cooking , would that be long enough ?

          2. chefj Apr 20, 2013 06:31 PM

            Papaya adds very little flavor and really tenderizes meat. (it will turn it to mush if you let it go too long)
            http://isbibbio.wikispaces.com/The+Po...

            1. ipsedixit Apr 20, 2013 07:40 PM

              Get a Jaccard.

              http://www.jaccard.com/Meat-Tenderize...

              1 Reply
              1. re: ipsedixit
                greygarious Apr 21, 2013 08:48 AM

                Or use Adolph's meat tenderizer, which has the same tenderizing enzyme as papaya. According to Cook's Illustrated, brining beef is contraindicated.

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