What is a liquid for soaking fish or meat?

There are many liquids you can use for soaking fish or meat, each with its own purpose and flavor profile! Here are a few examples, categorized by their main function:

For Tenderizing:

* Milk: This is a classic for tenderizing tougher cuts of meat like chicken breasts or pork chops. The lactic acid in milk breaks down the muscle fibers.

* Buttermilk: Similar to milk, but even more acidic, making it even better for tenderizing.

* Vinegar-based marinades: Vinegar (apple cider, red wine, etc.) also tenderizes meat. Combine it with herbs, spices, and aromatics for extra flavor.

* Fruit juices: Pineapple juice is particularly good for tenderizing meat due to its bromelain enzyme. Other fruits like lemon, lime, or orange can also work.

For Flavoring:

* Soy sauce: A staple in Asian cooking, soy sauce adds a salty and umami flavor.

* Wine: Red wine is often used to marinate beef or lamb, adding a deep, rich flavor.

* Beer: Great for marinating pork or chicken, especially if the beer has a slightly sweet flavor.

* Brines: These are salt-water solutions that add moisture and flavor to meat. You can make a brine with salt, water, and other seasonings like herbs, spices, or sugar.

Other:

* Olive oil: A good base for marinades, adding moisture and richness.

* Water: While not as flavorful as other options, water can still help hydrate the meat and prevent it from drying out.

Important Considerations:

* Type of meat: Different meats require different soaking times.

* Type of marinade: Some marinades are designed for soaking, while others are better used as a quick rub before grilling.

* Desired flavor: Consider what flavors you want to achieve when choosing your soaking liquid.

Let me know what kind of meat you are planning to soak, and I can help you choose the best liquid and recipe!