Get ready because I'm new to the Pitmasters Club and I need a BBQ edumacation!
#1. What, if any spices and herbs are water soluble?
#2. Besides green herbs like Oregano and Basil, what other herbs and spices only oil soluble?
#3. Is denaturizing and tenderizing the same thing? The reason I ask this is the mythbuster that states marinades do not tenderize is contrdicted by another statement saying that marinades do tenderize. This is a bit confusing for us non experts.
#4. Does the adding of salt to a marinade which makes it brininade help tenderize? Because I know that the addition of salt helps meat retain more of its moisture, but not much else.
#5. If you are making a paste out of herbs and spices to cook indirectly, how much oil do you need and about how long does it take for the herbs and spice to release their flavor and aromatics?
I will have a ton of more questions in the very near future........Thanks for the help!
#1. What, if any spices and herbs are water soluble?
#2. Besides green herbs like Oregano and Basil, what other herbs and spices only oil soluble?
#3. Is denaturizing and tenderizing the same thing? The reason I ask this is the mythbuster that states marinades do not tenderize is contrdicted by another statement saying that marinades do tenderize. This is a bit confusing for us non experts.
#4. Does the adding of salt to a marinade which makes it brininade help tenderize? Because I know that the addition of salt helps meat retain more of its moisture, but not much else.
#5. If you are making a paste out of herbs and spices to cook indirectly, how much oil do you need and about how long does it take for the herbs and spice to release their flavor and aromatics?
I will have a ton of more questions in the very near future........Thanks for the help!
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