The first sentence of this chapter states "A marinade is a seasoned, traditionally acidic liquid..." to which I thought "What? Acidic? Am I supposed to be using more acidic marinades? My marinades are almost all olive oil". But let's keep reading..
All tagged cast iron
Chapters 9 & 10: Why Casseroles Don't Need Liquid
Using a dutch oven or another type of covered pot can be used for tender meats. In this case, no liquid is needed when the pot is covered. And The Science of Good Cooking keeps referring to is as cooking "en cocotte" which I much prefer to the stuffy word "casserole." :-)