Marinating 101

Marinating is the act of soaking food products in a seasoned liquid in order to (1) Flavor the product and (2) Tenderize the product.

The tenderizing effect of the acids in the marinade is relatively small. It is still essential to match the proper cut of meat with the proper cooking techniques for greatest tenderness. 

The marinade can also serve as the cooking medium and become part of the sauce. Vegetable marinades, called vinaigrette's, are served cold with the vegetable as salads or hors d’oeuvres, with out further cooking or processing. Marinades have three categories of ingredients:

Oil: Oil helps preserve the meats moisture's. Something tin is omitted, especially for long marinations, when the oil would only float on top, out of contract with the product being marinated. Tasteless vegetable oil is used when a neutral flavor is required. Specialty oils, such as olive oil, are used to add flavor to the item being marinated.

Acid from Vinegar, Lemon Juice, Wine: Acid helps tenderize protein foods. Use caution when employing strong acids, such as vinegar and lemon juice. A marinade that is too acidic will partially coagulate the protein of the meat, making it seem partially cooked. When the meat is then cooked, its texture will not be as desirable. Strong acids can be used in marinades if they are used in small quantities or if the meat is marinated for only a few hours.

Flavorings- Spices, herbs, vegetables: A wide choice is available, depending on the purpose. Whole spices release flavors more slowly, so they are more suitable for long marinations.

Kinds of Marinades:

Cooked- Cooked marinades release the flavors from spices into the marinade for a stronger flavor.

Raw- Products are slowly marinated in liquids then set in a cooling box over night or for only a few hours.

Instant- When time is not on your side this is the way to go. These marainades are condensed down and are thick in most cases.

Dry Rub- A mixture of spices, salt and herbs that are rubbed onto the surface of the meats. Oil and crushed garlic can be added. This is a natural way to marinade barbecue meat. No acid means no tenderization of the meat.