npub1vcnse…gpad9 ☃️merry chrimist☃️ It's true that two analogous processes ...

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2023-09-06 03:09:27

in reply to nevent1q…mt83

npub1vcnsepcg4zvqpqnfrf6fr96hezvqr0pz57ql0vydd7nc3y4y2glscgpad9 (npub1vcn…pad9) ☃️merry chrimist☃️ (npub1pt6…6mf6) It's true that two analogous processes affect flavour in different ways sometimes, but I do not believe that to be the case here. This isn't marinating + searing, vs braising, which ofc would be completely different. This is marinating + braising vs merely braising, in which case I believe that there would be essentially no difference. Marinating only penetrates the outer layer, and the ingredients that penetrated would be cooked less, assuming it was merely seared afterwards. However in the case of marinating vs braising the same liquid will penetrate the entire cut and the marinate would be fully cooked over the hours of braising, so I see no reason the flavour would be different. Again this is ignoring dry brining and denaturing of the protein through acid, one of which you can do anyway and the other of which I don't want to do.

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