A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor and tenderize it. To marinate means to steep food in a marinade. When meat is properly marinated, a tender meat bursting with flavor will emerge. Consider these tips.
• A marinade consists of acid, oil and spices or flavorings. The acid works to soften and flavor the meat by denaturing it. When the proteins are denatured, they create pockets in the meat where flavor enters. Acids also can help soften tough cuts of meat. Acids commonly used include vinegar, tomato juice or citrus juice. Oils moisten the meat and add flavor. Red meat marinades often don’t include oil since the meat generally contains enough fat, however chicken and fish benefit from oil since they are leaner meats. Flavorings include fresh or dried herbs and spices, fresh garlic and ginger, salt, sweeteners such as molasses and honey and Asian sauces.
• When marinating, allow the sauce to sink as deeply as possible into the meat. 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. Seafood marinating times range from 15 to 60 minutes. Be careful not to exceed marinating time since allowing food to soak too long can result in toughness.
• A marinade should be thin enough in consistency to penetrate the meat; otherwise, the flavor desired will not be reached. Keep in mind that there is a difference between sauces and marinades.
• Marinating budget cuts of meat helps improve tenderness and flavor. A high-quality cut of meat does not need to be marinated for tenderness, but can benefit from increased flavor. Much of the beef, pork, lamb and poultry are bred leaner today. Marinades aid in tenderizing these meats.
• Do not marinate in a metal container since the acidic mixture can react with the metal. Use a plastic or glass container and cover with plastic food wrap. Turn meat occasionally so all sides are coated evenly with the marinade. Another option is to place the meat in a plastic food bag, pour in the marinade, seal and refrigerate. Turn the bag from time to time.
• For safety, marinate meat in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. Do not follow this practice. Marinating at room temperature causes meat to enter the danger zone, between 40 F and 140 F, where bacteria multiply rapidly. When a recipe calls for marinating at room temperature, increase the marinating time, and leave in the refrigerator to achieve similar tenderness and taste results. Place marinating meat on the bottom shelf of the refrigerator to prevent any possible leaks onto foods below.
• Never serve cooked meat on the same plate that held raw meat. Bacteria in the raw juices can transfer to the cooked food. If using marinade for basting, prevent contamination by setting some aside before it touches the raw meat. If it has touched raw meat, bring it to a rolling boil in a sauce pan for one minute, stirring constantly, before using it for basting.
• Use a meat thermometer to determine if meat is done. The USDA recommends the following minimum internal temperatures: steak, roast and fish, 145 F; pork, ground beef and egg dishes, 160 F; chicken breasts and whole poultry, 165 F.
By: Darlene Christensen - Jul. 2, 2011
FAQs
The meat should be covered evenly with the marinade from all sides. A great way to do this is to put your marinating meat into a zip-lock bag and flipping it halfway though. Another method is to use a big bowl covered with plastic wrap, stirring the meat halfway through the marinating time.
What is the key to a good marinade? ›
A great marinade is carefully balanced and made of three basic components – acid, fat and seasoning. Acids, such as wine, vinegar, citrus juice, buttermilk, and enzyme-rich fruits like papaya or pineapple, work to soften the meat's surface by weakening proteins allowing for slight absorption of flavoring.
Is 2 hours long enough to marinate meat? ›
Marination has two basic functions. It acts as a brine as salt in the marinade penetrates the meat and seasons it more fully, helping to ensure juiciness even after cooking; the ideal marination time for the brining effect is between one and eight hours.
What are two rules for safe marinating of meat? ›
Do not marinate in a metal container since the acidic mixture can react with the metal. Use a plastic or glass container and cover with plastic food wrap. Turn meat occasionally so all sides are coated evenly with the marinade.
What liquid is best for marinade? ›
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.
What is the secret to a marinade? ›
You simply need to follow this simple formula: an acidic ingredient to tenderize the meat (think vinegar, juice, yogurt, or mustard), fresh herbs and spices for added flavour, and a fatty ingredient, such as oil or butter.
Which should be avoided when marinating? ›
Here are some of the most common marinade mistakes to avoid:
- Overmarinating. ...
- Undermarinating. ...
- Not using enough marinade. ...
- Marinating in the wrong container. ...
- Not marinating in the refrigerator. ...
- Reusing the marinade.
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.
Should you poke holes in meat before marinating? ›
Soaking your meat in marinades helps add flavor while making your meat tender. However, depending on how thin you have cut your pieces of meat, the marinade may fail to penetrate all that deep. In such cases, poking holes in your meat will help all the ingredients fully absorb and not remain on the surface.
Does meat marinate faster in the fridge or room temp? ›
DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest. When a recipe calls for marinating at room temperature, increase the marinating time in the refrigerator to achieve similar tenderness and taste results.
Whereas most marinades don't do much for tenderizing or anything for moisture, salt does. It will help the flavors in the marinade penetrate and remain behind after cooking. And of course, salt is a flavor enhancer by and of itself.
Does a marinade need oil? ›
Oil: Flavor Facilitator Most of the herbs and spices we add to marinades are oil-soluble, which means they only release their full flavor when mixed in oil. So, to get the most out of a marinade, always include oil. But note: These flavors will merely coat, not penetrate, the meat.
What is the basic marinade formula? ›
Marinades are usually 2 parts oil to 1 part acid (something like wine, lemon juice or vinegar), and some salt.
Do you rinse off marinade before cooking? ›
Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
What is the disadvantage of marinating? ›
Acidic marination does come with a few unfortunate drawbacks, namely the possibility of over-marination. Much like overcooking a piece of meat, over-marinating with acid can cause the proteins to denature to such a degree that they begin to lose water, causing the meat to become dry and tough.
What are the three main ingredients when marinating? ›
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.
Is it better to marinate meat in the fridge or on the counter? ›
Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.
What are the three methods of marinating? ›
METHODS OF MARINATING MEAT:
- WET MARINATING: Wet Marinating is process whereby the meat is completely immersed in a Marinade liquid. ...
- DRY MARINATING. ...
- WET RUBS: popularly known as 'Pastes' are somewhat similar to Dry Rubs, except that the spices and herbs are mixed together with oil to form a paste.
A good rule of thumb is to marinate for 4-6 hours, but for the best results, I recommend marinating overnight. The more time a marinade has to infuse into a protein, the more flavorful it becomes, but I definitely would not go over 48 hours as the acid can cause the proteins to break down and become stringy.
