Combining sweeteners like brown sugar or honey with salty and spicy marinades enhances flavor complexity for grilled, baked, or fried meats. Honey serves as a natural tenderizer due to its protease enzyme, which softens tough meat fibers. Raw honey stands out as the optimal choice for marinades because it retains more protease than pasteurized honey, making it more effective for meats like chicken and lamb. In addition to flavor, raw honey offers antioxidants and can be easily substituted for processed honey in marinades.
Adding a sweetener to a salty, spicy marinade enhances flavor complexity. Sweeteners like brown sugar and honey can make dishes richer and more tender.
Raw honey is best for tenderizing marinades due to its protease content. This enzyme breaks down tough meat fibers, resulting in juicier cooked meat.
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