<ul><li>Time: Marinating some food too long can result in tough, dry, or poor texture.</li><li>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.</li><li>Sugar: Marinades containing sweeteners like sugar, agave, honey or molasses will burn quicker.</li><li>Marinate in the refrigerator to minimize bacterial growth.</li><li>Don't reuse a marinade that has come into contact with uncooked meat.</li><li>Use non-reactive materials: Acid in marinades can react with some metals and pottery glazes</li></ul>

Things to keep in mind with marinating

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 reabsorbed into the meat while breaking down the muscle structure. The oils are used to transfer fat-soluble flavors from the seasonings like herbs, chillis, and spices onto the surface of the meat.

Flavoring the surface

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 for short periods of time, otherwise the meat will become mushy, tough, and dry. Marinade works well with thinner, flat cuts or pieces of meat that have been cut into cubes or slices.

What's in a marinade

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 buttermilk.Enzymes: Papaya or papain (a common meat tenderizer) can be used.Seasonings: Add chilli powder, adobo seasoning, peppercorns, ginger, garlic, Worcestershire sauce, curry paste, tamarind paste, and mustards.Herbs: Thyme, chives, basil, marjoram, tarragon, dill, lovage, oregano, parsley, or mint.Sugar: Ketchup, honey, agave, <a href="https://www.jessicagavin.com/sweet-spicy-barbecue-sauce/">barbecue sauce</a>, molasses

Basic ingredients in a marinade

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 that you have in your pantry.

Marinade for a fabulous taste

Meats could be marinated in the refrigerator for 30 minutes to overnight. <ul><li>Fish and shellfish should marinate for only 30 minutes to an hour.</li><li>Chicken can be marinated for two hours, but poultry can marinate for up to two days in the refrigerator.</li><li>Beef and Pork can marinate for up to 24 hours. However, a marinade can ruin better quality steaks.</li><li>Tofu can be marinated for up to 24 hours.</li><li>Soft vegetables should only be marinated for up to 10 minutes.</li><li>Firm vegetables like potatoes or carrots can marinate for up to 30 minutes.</li></ul>

How long to marinate foods

<ul><li>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.</li><li>Broil: Try some garlic, parsley, olive oil, and lemon zest marinated shrimp which cook up fast under the direct heat of the broiler.</li><li>Bake: Try a yoghurt, turmeric, garlic, and garam masala mixture slathered over chicken breast pieces.</li><li>Roast: Pork roast might taste great in a marinade of apple cider vinegar, coriander, honey, and garlic.</li></ul>

Best ways to cook marinated foods

Use these tips to gain confidence and feel great about cooking

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A guide to marinating and how the culinary process works. If done properly food will taste more flavorful on the surface and inside.