By Shireen Jamooji
This helps fat-soluble flavours transfer onto the meat to retain moisture and balance the sharper flavours.
These help water-soluble flavours penetrate the meat and break down proteins for more moisture.
They break down the surface of the meat to enhance the natural flavours.
Certain fruits contain enzymes that break down connective tissues between proteins for a better texture,
The real source of flavour, herbs and spices create a distinct and unique flavour profile.
A small amount of sweetness is necessary to create a true balance of flavours.