Marination in the context of Buttermilk

⭐ Core Definition: Marination

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat; the process may last seconds or days.

Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes. Marinating is also similar to pickling, except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation. Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor of the food or tenderizing it.

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👉 Marination in the context of Buttermilk

Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream. Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in different levels of fat content.

Buttermilk is consumed as a beverage and used in cooking. Drinking buttermilk remains common in warmer climates where unrefrigerated milk sours quickly, as the fermentation prevents further spoilage. In making soda bread, the acid in fermented buttermilk reacts with the leavening agent, sodium bicarbonate, to produce carbon dioxide. Buttermilk is used in marination, especially for chicken and pork.

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⭐ Core Definition: Marination
👉 Marination in the context of Buttermilk
Marination in the context of Brining
Marination in the context of Birria
Marination in the context of Jerky

Marination in the context of Brining

Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.

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Marination in the context of Birria

Birria (Spanish: [ˈbirja] ) is a regional variation of barbacoa from western Mexico, mainly made with goat, beef or lamb. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before being cooked in a broth (Spanish: consomé). Originally, birria was the regional name given in the state of Jalisco and surrounding areas to meats cooked or roasted in a pit or earth oven, what is known as barbacoa in other regions of Mexico, but for many people today, mostly in the United States, birria is now a distinct dish.

It is often served at celebratory occasions such as weddings, baptisms and during holidays such as Christmas and Easter, and even at funerals. Preparation techniques vary, but the dish is often served with corn tortillas, onions, cilantro, and lime. Birria is also served with tacos.

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Marination in the context of Jerky

Jerky is lean trimmed meat strips which are dehydrated to prevent spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent microbial growth through osmosis. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".

Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C or 160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar.

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Marination in the context of Buttermilk

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⭐ Core Definition: Marination

👉 Marination in the context of Buttermilk

Marination in the context of Brining

Marination in the context of Birria

Marination in the context of Jerky