Why rinsing marinated meat boosts flavor and prevents burning
Marinating meat is essential for adding more flavor. Once the meat has absorbed the flavors, it's actually beneficial to rinse off the spices. This seemingly odd action has a practical purpose.
Marinating is fundamental whether you're preparing roasted pork loin, pork neck for sandwiches, or juicy ribs. The aromatic spice mix requires time to penetrate and flavor the fibers. When I saw my grandmother rinsing a piece of meat under running water after it had spent several hours in spices, I was shocked. However, she had a good reason for doing so.
The best marinade for meats
The choice of spices depends on the type of meat and the effect you want to achieve. For oven-cooked pork neck, it's recommended to use ingredients such as milk, garlic, dried oregano, and sweet or hot paprika. Milk adds tenderness, while garlic and oregano enhance the flavor of the meat.
Another interesting addition to marinades is using fruits such as kiwi, papaya, or pineapple. The enzymes they contain help break down protein fats, making the meat exceptionally tender and soft. This trick works great with pork loin, which often tends to be dry.
Spices such as rosemary, thyme, garlic, or paprika can be combined with fruits and traditional marinades based on oil or soy sauce, allowing you to achieve a unique aroma and taste. The spice combination should be tailored not only to the type of meat but also to personal taste preferences.
Rinsing the marinade
Given how meticulously spices are chosen and how long you have to wait for the meat to be ready, washing off the flavor might seem counterintuitive. However, it makes sense.
If too many spices remain on the surface of the meat, they can burn during frying, giving the dish a bitter and unpleasant taste.
Some marinade ingredients, especially sugars, can burn if they remain on the surface of the meat. However, rinsing off the spices doesn't mean removing all the flavor. During marination, the spices impart their aroma to the meat. By rinsing the meat, you only wash off a portion of it.
You don't have to immediately put all the meat under water, like my grandmother did. Before frying, gently pat the meat dry with a paper towel to remove excess marinade. If you're worried the aroma will be too weak, you can add a pinch of spices directly before serving.
