Master chefs have long used marinades and rubs to add flavor to their dishes. But what exactly are marinades and rubs, and how do they work? Wet marinades typically use oil or yogurt as a base, while a dry rub is a simple mix of dried herbs and spices. Most marinades are liquids in which food is immersed before cooking. However, there are many myths and mysteries surrounding marinades.
In this article, we'll explore these myths and uncover the truth about marinades and rubs.
Myth 1: Marinades Penetrate DeeplyOne of the most common misconceptions about marinades is that they penetrate deeply into the food. This is not true. In fact, experiments have shown that marinades only penetrate a few millimeters into the food. This means that marinades are mostly used to add flavor to the surface of the food.
Myth 2: Longer Marinating Times = More FlavorAnother myth is that longer marinating times will result in more flavor.
This is also not true. In fact, marinating for too long can actually result in a loss of flavor. The best way to get the most flavor out of a marinade is to use it for a short period of time.
Myth 3: You Can Reuse MarinadeAnother myth is that you can reuse marinade. This is not recommended as it can lead to food poisoning.
The best practice is to discard any unused marinade after use.
Myth 4: Rubs Don't Need RefrigerationFinally, some people believe that rubs don't need to be refrigerated. Rubs should always be stored in the refrigerator to prevent spoilage. Now that we've debunked some of the myths surrounding marinades and rubs, let's take a look at how master chefs use them to add flavor to their dishes. Marinades are typically used for short periods of time, as longer marinating times can lead to a loss of flavor. Rubs should always be stored in the refrigerator and should not be reused.
When used correctly, both marinades and rubs can add great flavor to any dish.