Turkey, leg, loin and ribs: How to marinate them with beer or wine for better taste and texture

When preparing meat for celebrations and family gatherings, the exact taste and juiciness are usually important.

Gastronomy experts agree on this Using beer or wine as a base for marinating turkey, leg, loin and ribs results in a significant improvement in texture and final flavor.

The technique, which is becoming increasingly popular in home kitchens and restaurants, takes advantage of the chemical properties of these drinks to produce more delicate and flavorful results.

The process involves submerging the meat in a liquid mixture that binds together Beer either came with herbs, spices and other sour ingredients. The acidity and phenolic compounds in wine and the enzymes and malts in beer help soften muscle fibers and impart complex flavors.

Marinating allows the flavors to penetrate evenly. The choice between red, white wine or beer depends on the type of meat and the desired flavor profile.

Using alcohol in marinades has three main effects:

• Makes the meat tender: Acids and alcohol change the structure of proteins and make cuts of meat such as turkey or leg more tender.
• Intensifies the aromas: The marinade promotes the absorption of herbs and spices and also adds nuances typical of beer or wine.
• Retains juiciness: The process helps the meat retain moisture during cooking, preventing a dry result.

The marinating time is between 8 and 24 hours, depending on the thickness of the piece.

turkey: It is recommended to use white wine or light beer, both combined with garlic, rosemary and citrus fruits. Turkey absorbs mild flavors and fresh flavors well.

Pork leg: Red wine or dark beer add depth. It is recommended to add bay leaf, pepper and cloves.

Beef fillet: Red wine enhances the notes of the loin. It can be supplemented with thyme, mustard and onions.

Pork ribs: Lager or stout adds flavor to the beer and helps caramelize the surface as it cooks. It is recommended to add honey, paprika and soy sauce.

1. Choose a glass or stainless steel container.
2. Cover the meat completely with your chosen mixture.
3. Place the piece in the refrigerator for the recommended time, turning occasionally to ensure even distribution.
4. Drain the meat and pat it dry before cooking to achieve better caramelization.

ORA marinade that is too acidic can affect the consistency and make it overly soft. Additionally, he emphasizes the importance of not reusing the mixture once it has come into contact with raw meat.