Marinate

What are the fundamentals of marinating?

Marinating is a preparation technique where food, typically meat, poultry, seafood, or vegetables, is soaked in a seasoned liquid mixture to enhance flavor and tenderize the food.

Marinades are made effective with oil, acid (such as vinegar, citrus juice, yogurt, or buttermilk), spices, herbs, and other flavorings.

• The acid in the marinade can also help break down some of the proteins and connective tissues, resulting in increased tenderness. The fat in the marinade helps certain fat-soluble flavors penetrate into the food.

Note: The extent to which marinade flavors penetrate into the meat is debated. Perhaps the biggest influence is from the salt osmosis that occurs (see brining).

🍳 Kitchen Tool: Sealed Container

🔥 Heat Type: N/A

🌡️ Temperature: N/A

🧪 Food Reaction(s): Coagulation

Example Foods

• Carne asada

• LA Kalbi-style short ribs

• Buttermilk fried chicken