Facts on Marinating

Marinating is a method of food preparation that involves soaking foods in a liquid. This liquid, called a marinade, typically contains oil, herbs, spices and an acidic base such as lemon juice or wine. Marinades are commonly used on poultry, beef and fish. The length of time the food is soaked can vary from minutes up to 24 hours, depending on the food and type of marinade.

Function

There are two major reasons to marinate: to enhance flavor or to improve the texture of a cut of meat.

Types

Marinades can be created from many liquids but in general there are two main types--those made with spices for adding flavor and those made with an enzyme or acid for tenderizing meat.

Effects

Flavor-imparting marinades add savory spices to the taste of the meat while tenderizing marinades alter texture by breaking down connective tissues.

Considerations

Flat cuts do best with tenderizer as the marinade must come in contact with all of the meat in order to work.

Warning

Marinating a meat for too long may result in a mushy texture since once the meat is in a marinade the proteins will continue to break down until the meat is cooked.

Resources

• Advice on achieving proper texture while marinating

Who Can HelpSponsored

• How to Lose 30+lbs Guaranteed. Try it Free.