Zest or Juice? An Experiment with Fajita Marinade – and The Surprising Results!
Witten by Donna on May 25, 2010 in Main Dishes
Sandy and I went to Santa Fe and took some classes at the Santa Fe School of Cooking – it was an incredible culinary experience – I highly, highly recommend it for a fabulous getaway for any foodie interested in southwest foods. I learned so much in just a few days – but I heard one thing that shocked and puzzled me. I attended a class called “Fajitas!,” with Chef Susan Anzalone. She said this -
“Never add acid to marinades for meats. NEVER. It will toughen the meat, just like it does in ceviche. Use zest if you want citrus flavor.”
Huh. (==scratches head==) This stunned me, because for years I have used lime juice in fajita marinades – with chicken and flank steak. So, I did some research seeing what some of my favorite chefs recommend for fajita marinades.
