sgamer82
Since: Jan, 2001
KnightofLsama
Since: Sep, 2010
MajorTom
Since: Dec, 2009
#4: Jun 5th 2018 at 8:16:34 PM
Short answer:
It depends on the marinade. Some marinades using certain acids (citric as mentioned is one) do cause a cooking effect inside meats that reduces the time the to cook for certain toughnesses and textures (though it does nothing for internal temps). Some can actually prolong the cooking process by providing a barrier between cooking the meat and cooking the marinade. In those they usually meld and you gotta heat up the marinade before the meat truly starts cooking. The difference is usually no more than a few minutes. But in those cases as mentioned earlier, you gotta be careful, some of those marinades can burn or char quite easily.
Total posts: 4

Does marinating meat affect the duration required to cook the meat under the pretense that the temperature and method used to cook the meat stays unchanged from that of an un-marinated piece of meat originating from the same species?
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