All About Marinading

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Marinading

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How Does a Marinade Work
  • A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
     
  • Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.

    • Marinades are usually made up of three components: acid, oil, and herbs. The acid helps to partially denature the meat's proteins,opening up "tunnels" in the meat structure where flavor can seep in. But marinades mostly penetrate only the surface. Marinades work best on meats such as chicken breast and fish, because the muscle structure is not as dense as it is in steak.

    For denser meat, marinades work best when the meat is cut into smaller pieces so the marinade can penetrate a larger surface area. However, if marinades are left on too long, the acids can "cook" the surface, causing the meat to dry out. Some meats, such as pork and steak, can marinate for hours. Other less dense cuts of meat, such as chicken breast and most fish, only need to stay in a marinade for a short time.

    What Container Should I use?

    Glass BowlsMarinades should come in direct contact with the item being marinated. Otherwise it can't work. You can accomplish this in two ways. Food to be marinated can be placed in a dish and then covered with marinade. Use only glass, ceramic or stainless steel dishes. DO NOT marinate in copper or aluminum dishes. The marinade will react with the copper or aluminum and discolor both your food and the dish. Food to be marinated can also be placed in a self-sealing food storage bag (ziplock-type baggie) with the marinade poured in and over it. Before sealing the bag, squeeze out as much air as possible. Regardless of the container you use and your marinating time, food should be refrigerated during marination! Bacteria will form if left at room temperature.

    How Long Should Meats be Marinaded?

    Marinading Time Chart

    Fish

    30 - 60 minutes

    Chicken

    1- 2 hours
    Pork

    4-8 hours
    lamb

    4-8 hours

    beef

    24 hours or longer

    When experimenting with a new recipe and a new marinade, we advise you go with the shorter times.

    The object of this waiting period is to allow the marinade to soak as deeply into the food as is possible. Some foods will not allow marinade to soak in very deeply at all. Allowing food to remain in marinade too long can produce unwanted toughness . Much depends on the item being marinated and the composition of the particular marinade being used. Meat cut into thin strips  or small cubes will marinate more effectively than thick cuts and require less marinating time. When marinating larger cuts remember that the marinade will not reach into the interior. (Even "puncturing" the meat does little good in bringing the marinade to the deep interior.) Be prepared for a well flavored surface and an unflavored interior if your madinade roasts.

    If you want to baste with your marinade, set some aside in a separate container before marinating your food so it isn't diluted.  Use the remaining marinade in the cooker as part or all of the cooking liquid. A marinade that has come into contact with food is NOT REUSABLE due to bacterial contamination. Dump it out after use.