What is one advantage of slicing meat thinly before marinating?

Question

Discover the benefits of slicing meat thinly before applying a marinade.

Answer 1

Slicing meat thinly before marinating increases the surface area exposed to the marinade, allowing for faster and more thorough flavor absorption.

Detailed Explanation:

When you marinate meat, you're essentially trying to infuse it with flavor and sometimes tenderize it. The marinade needs to penetrate the meat's surface to work its magic. By slicing the meat thinly, you dramatically increase the surface area that comes into contact with the marinade. This means the marinade can permeate the meat more quickly and evenly, resulting in a more flavorful and well-seasoned final product. Think of it like this: a thin slice of meat is like a sponge with more exposed pores, ready to soak up all the deliciousness. A thick cut, on the other hand, has a smaller surface area relative to its volume, making it harder for the marinade to reach the center. This is especially important for tougher cuts of meat where you want the marinade to break down some of the fibers.

Pro Tip:

Don't over-marinate thinly sliced meat! Because it absorbs flavor so quickly, prolonged marinating can lead to a mushy texture or an overly salty flavor. A shorter marinating time, typically 30 minutes to a few hours, is usually sufficient for thinly sliced cuts.