How to achieve the perfect texture and vibrant flavor of tomahawk with an alkaline marinade prepared with mineral water
2 min read
How to achieve the perfect texture and vibrant flavor of tomahawk with an alkaline marinade prepared with mineral water
Working with large cuts of meat, such as a tomahawk, requires exceptional precision: it is crucial to preserve the structure, enhance the flavor, and avoid over-processing.
In these cases, I avoid classic acidic marinades based on vinegar or wine, as they often break down the fibers and make the meat crumbly. Instead, I use a more delicate and contemporary approach—an alkaline marinade made with Borjomi mineral water.
Thanks to its natural mineralization and alkaline properties, Borjomi gently affects the meat’s structure. It does not break down proteins but helps evenly tenderize the fibers while maintaining density. This is especially important for a tomahawk, where texture and a firm, juicy structure are paramount. After marinating, the meat becomes more uniform and retains its juices better during cooking without losing character.
Working with large cuts of meat, such as a tomahawk, requires exceptional precision: it is crucial to preserve the structure, enhance the flavor, and avoid over-processing.
In these cases, I avoid classic acidic marinades based on vinegar or wine, as they often break down the fibers and make the meat crumbly. Instead, I use a more delicate and contemporary approach—an alkaline marinade made with Borjomi mineral water.
Thanks to its natural mineralization and alkaline properties, Borjomi gently affects the meat’s structure. It does not break down proteins but helps evenly tenderize the fibers while maintaining density. This is especially important for a tomahawk, where texture and a firm, juicy structure are paramount. After marinating, the meat becomes more uniform and retains its juices better during cooking without losing character.
I combine Borjomi with rosemary, thyme, garlic, and black pepper. This blend does not overwhelm the meat with excessive flavors; rather, it enhances its natural aromas. The alkaline environment also intensifies the spices, fully releasing their flavors, particularly during long marinating periods (4 to 12 hours).
Another significant advantage of this method is its versatility. This marinade is ideal not only for grilling but also for roasting in the oven or cooking over an open flame. It allows for careful handling of the meat while preserving its original flavor, which is especially important for premium beef cuts.
Using Borjomi is not merely a substitution for water in a recipe—it is a refined technological approach that allows a different method of working with meat. It is the perfect tool when your goal is to achieve a clean, expressive, and authentic flavor from the product.
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