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.
Which should be avoided when marinating? ›
Marinade Mistakes to Avoid
- Overmarinating. Marinating for too long can change the texture of the food by making it either tough or mushy, depending on how acidic the marinade is.
- Undermarinating. ...
- Not using enough marinade. ...
- Marinating in the wrong container. ...
- Not marinating in the refrigerator. ...
- Reusing the marinade.
How Long Should I Marinate Meat?
- Seafood - 15 to 30 minutes (1-hour max)
- Boneless chicken breasts - 2 hours.
- Pork loin - 4 hours.
- Lamb - 4 to 8 hours.
- Beef- 24 hours or more.
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.
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.
What are the 3 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.
What are 2 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 speeds up marinating? ›
If you want to speed up marinating devise a way to pull a partial vacuum in the vessel or plastic bag that is being used to marinade and the meat or fish. By pulling that vacuum on the container you will remove the air that is trapped within the meat and it will in turn be replaced with the marinade.
Can you over marinate meat? ›
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
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.
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 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.
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.
