The Makings of a Marinade (2024)

FAQs

The Makings of a Marinade? ›

Making a marinade at home is easy once you understand the three basic elements to create one: 3 parts fat, 1 part acid, and 1 part seasonings. Fats help transfer the marinade flavors and keep protein moist, dairy and citrus tenderizes protein while seasonings infuse flavor.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

ANSWER: In general, you can substitute either one as the acid part of the marinade. The rule -of-thumb ratio for marinades is 3-to-1, three parts oil and 1 part acid.

A good marinade must contain three types of ingredients: an acid element, a fatty element and aromatics. – The acid element is used to tenderize the meat. Lemon juice, lime juice, Dijon mustard, yogurt, apple cider vinegar, wine or balsamic vinegar are examples of acidic elements.

Because of the acidic nature of marinades, always marinate in a glass, ceramic or stainless-steel container. (Do not use aluminum containers.) The marinade ratio we suggest is three parts fat, one part acid and one part seasonings.

Plenty of herbs and spices

The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. One of Otto's favorite herb mix marinades is an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs.

A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats such as pork and steak can marinate for 24 hours or even longer. A lighter meat like chicken can marinate between 2 hours and 24 hours.

Marinades generally consist of cooking oil, an acidic liquid, such as vinegar, wine, tomato, or citrus juice (or a natural enzyme, such as ginger or pineapple), and flavorings, including garlic, molasses, honey, fresh or dried herbs, and spices.

Marinades typically feature an oil and an acid — but the sky's the limit for creativity: For your oil base, try olive, peanut, truffle, sesame, walnut, or chile oil. You can also use milk, coconut milk, buttermilk, or yogurt. For acids, experiment with different types of vinegar, wines, beers, lemon, or lime juice.

The basic components in marinades are fats, acids, aromatics, salt, seasonings, sugars and sometimes enzymes or alcohol.

What is the chemistry behind marinating? ›

The acids or enzymes in marinades start breaking down proteins, making the meat more tender and reducing cooking time. This enhances the texture and helps retain moisture, ensuring the meat remains juicy and flavorful.

To craft a good marinade, the key ingredients you'll need are salt, acid, oil, and a touch of sugar. Salt is crucial as it helps to tenderize the meat or vegetables by breaking down their fibers, allowing them to absorb the marinade's flavors more deeply.

The oil is arguably the most important part, as it helps emulsify the marinade into a thicker sauce that makes it infinitely easier to coat the meat AND can ensure that your food will cook more evenly. With steak, you can marinate it for up to 24 hours to really tenderize the meat and let that flavor absorb.

Vinegar. Apple cider vinegar, white wine vinegar, and rice vinegar can all be substituted at a ½:1 ratio. If your recipe calls for 2 tablespoons of lemon juice, then, sub 1 tablespoon vinegar and replace the rest with water if needed. Usually you won't need to add any extra liquid but it depends on the recipe.

But unlike salad dressing, you want the flavors in your marinade to be extra strong—strong enough to infuse the meat with flavor that will linger long after the marinade is discarded. Every steak marinade needs four elements—oil, acid, flavoring, and salt.