Stock or wine probably these wont be as effective for marinating meat/poultry. The point of marinating is to infuse the salt into the meat. Other reasons for marinating is to infuse other flavor into meat and to tenderize the meat. I don't believe beef stock, nor wine will these purposes well. So general rule of thumb for marinade: strong flavor, salty, or acidic or combination of these three. Happy Cooking.
Hi dstein111.
Stock or wine probably these wont be as effective for marinating meat/poultry. The point of marinating is to infuse the salt into the meat. Other reasons for marinating is to infuse other flavor into meat and to tenderize the meat. I don't believe beef stock, nor wine will these purposes well. So general rule of thumb for marinade: strong flavor, salty, or acidic or combination of these three. Happy Cooking.
ChefJarod 1 month ago
Can you marinate with beef or chicken stock instead of water and maybe a little bit of wine?
dstein111 1 month ago