The next time I marinate or brine ...
... a piece of meat, I'm going to do it in 2 hour dips, 3X per day, into diluted brine or marinade. Also, I'll be rinsing in between my dips. Normally I marinate or brine for upwards of 12 hours in fairly concentrated mixtures or solutions. Still, I am convinced this will produce the same texture or flavor penetration.
Do you think this will work?
Oh, of course not! This is the whole nonsense that has been going on in low carb circles over glycation for a good while now. Even if my blood sugar were to spike to 180 after a bowl of oatmeal (which it does not) it would not stay there long enough to cause glycation. Glycation -- simply put the non-enzyme catalyzed attachment of sugars to proteins -- is a concentration driven, equilibrium, process. That means that elevated glucose levels favor glycation, but when they fall, they favor detachment again. Have you ever over-marinated something? Happens to me with chicken all the time. I just put it in plain water for several hours and problem solved for the most part. The reality is that even for a prediabetic, FBG in the one hundreds and one teens, we aren't talking about CHRONIC glucose levels that drive glycation. And even if this person experiences a few postprandial spikes, they may have some net glycation vs. someone with consistently low blood glucose levels, but they are not experiencing the levels diabetics experience.
It's the same thing as my analogy.
A more serious post on glycation, glucotoxicity and confounders is in the pike, but I just had to get this one out there. I've just read too much Krispie Science these past 48 hours, and my head was going to explode if I didn't say something! ;-)
Happy Friday all!