"Outside of adding great flavor to meats, another benefit of marinating meats in bourbon is that it breaks down enzymes within the meat. Meaning, it's a natural tenderizer," Michelle Wallace, chef, pitmaster, and owner of B'tween Sandwich Co., explains. This process not only enhances flavor but also makes tougher cuts more succulent by softening the protein structures.
"Tenderizing meat helps it retain juice and softness. This is especially beneficial when you're preparing tougher, less expensive cuts like flank, chuck, skirt steak, or brisket," Wallace notes, indicating that the process of marinating with bourbon not only improves the taste but also the texture, ensuring a delightful culinary experience.
"When you make the marinade, note that bourbon's flavors can overpower other flavors. Don't be too heavy-handed when adding bourbon," cautions Wallace. This advice emphasizes the need for balance in flavor profiles, ensuring that the bourbon complements rather than dominates the dish.
"A good bourbon marinade can give your steak a nice char. Whether you cook that steak on the grill or in a skillet, it'll char up beautifully, thanks to the corn and grain sugars in the bourbon," Wallace elaborates. This point highlights the functional role of bourbon in achieving an appetizing appearance and flavor through effective cooking techniques.
Collection
[
|
...
]