Whiskey is a strong flavor, and marinating too long will cause the alcohol to take over the meat's flavor and toughen the meat. You need to have a more kiss-and-go relationship between meat and alcohol. Just a quick soak in a strong whiskey is enough to infuse the flavor.19-Oct-2020

Does alcohol marinate meat?

Marinating does not tenderize meat, and alcohol doesn't either. … Only slicing, pounding and cooking can tenderize meat. In fact, alcohol will, in effect, cook the surface, keeping the meat from absorbing the marinade.

Is alcohol good for marinade?

When used properly, alcohol improves your food. It bonds with both fat and water molecules, which allows it to carry aromas and flavor. In a marinade, alcohol helps the season the meat and carry flavor (not tenderize). It functions similarly in cooked sauces, making your food smell and taste better.

Is whiskey a good meat tenderizer?

Whiskey: A shot or two of your favorite whiskey adds flavor and helps to tenderize the steak.

How long can you soak meat in alcohol?

Of course, you also want to avoid removing your meat from the marinade too early, thus not soaking up enough of the flavour. Unless a recipe from a source you trust tells you otherwise, a good rule of thumb is to marinate for at least an hour but no more than four hours.

Is Bourbon a good meat tenderizer?

Bourbon can also break down the enzymes in meat, so it works as a multitasking tenderizer and marinade. Mix it with brown sugar or sorghum, soy sauce or Worcestershire sauce, garlic, shallots, olive oil and your choice of seasonings and spices, and give your protein a bath for a few hours.

Is tequila a meat tenderizer?

Don't use marinade from raw meat unless its boiled first for several minutes. Always marinade in the refrigerator, never at room temperature. Tenderizing marinades penetrate about 1/4 inch into the surface of the meat….More Great Marinade Recipes.

Does alcohol enhance flavor?

Like salt, alcohol brings out the flavor in food. Whether you're cooking with wine, beer, or liquor, the alcohol in those beverages improves flavor perception in at least two important ways: by evaporation and by molecular bonding.