You've Been Marinating Meat Wrong

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1. ▶0:02

   Most people think that letting your meat steep in a flavorful mixture with wine, honey, garlic, spices, or citrus allows those flavors to soak in and thoroughly season it.

   大多数人认为，让肉浸泡在含有葡萄酒、蜂蜜、大蒜、香料或柑橘的调味混合物中，能让这些味道渗入并彻底腌制入味。

2. ▶0:12

   I soaked these chicken breasts in a bunch of different flavorful marinades for 18 hours, then cooked them.

   我把这些鸡胸肉浸泡在几种不同的风味腌料中长达18小时，然后将它们烹饪。

3. ▶0:18

   And here's the thing: on their surfaces, they taste great and really different from one another.

   关键在于：在表面上，它们尝起来味道很棒，而且彼此之间确实有很大不同。

4. ▶0:22

   But when I trimmed off the outer three millimeters or so and then tasted the chicken again, I could no longer identify any differences among the samples.

   但当我切掉外层约三毫米的部分再品尝鸡肉时，我再也分辨不出样本之间的任何区别了。

5. ▶0:29

   Here's why: most flavor compounds can't actually travel very deeply into meat.

   原因如下：大多数风味化合物实际上无法深入肉的内部。

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