Marinating is the process of soaking meats in a seasoned liquid before cooking. It's an easy way to add flavour and moisture and make everyday food taste a little bolder.

When you know the fundamentals of marinating, you can skip the store-bought marinades and make your own with ingredients...

Marinades often use an acid such as vinegar or citrus juice or an enzyme such as mango, papaya, or kiwi fruit to enhance flavours and change the surface texture of the meat.

The marinade causes the meat's tissue to weaken on the surface and should be used ...

When you make a marinade, such as using ginger, honey, and soy sauce, the ginger and honey will remain on the outside of the meat, but the salt in the soy sauce will penetrate a bit deeper into the meat.

Salt draws out the liquid from the meat by osmosis, then the brine is ...

Fat: Use olive oil, sesame oil, yoghurt, buttermilk, tahini or mayonnaise.

Salt: Use miso, pickle juice, sea salt, soy sauce, or fish sauce.

Acid: Use citrus juice, pickle juice, balsamic vinegar, apple cider vinegar, hot sauce, and b...

• Time: Marinating some food too long can result in tough, dry, or poor texture.
• Adding acid: Too much acid in a marinade can dry out and toughen chicken or meat, so finding the right oil/sugar/acid/salt balance is critical.
• Sugar:

Meats could be marinated in the refrigerator for 30 minutes to overnight.

• Fish and shellfish should marinate for only 30 minutes to an hour.
• Chicken can be marinated for two hours, but poultry can marinate for ...

• Grill: A perfect way to cook up some kabobs or flank steak is to slice up thin and enjoy in tacos. Using a skewer is a wonderful way to grill marinated meat efficiently.
• Broil: Try some garlic, parsley, olive oil, and lemon zest marinated shrimp whic...