The Makings of a Marinade (2024)

FAQs

What are the basics of making a marinade? ›

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid.

Most marinade recipes will call for acid in the form of citrus juice (commonly lemon), vinegar or wine. Fats are usually added to marinades in the form of oils, although coconut milk or yogurt may also be used. They help distribute the seasonings evenly over whatever you are marinating.

A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats such as pork and steak can marinate for 24 hours or even longer. A lighter meat like chicken can marinate between 2 hours and 24 hours.

Plenty of herbs and spices

The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. One of Otto's favorite herb mix marinades is an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs.

Marinades generally consist of cooking oil, an acidic liquid, such as vinegar, wine, tomato, or citrus juice (or a natural enzyme, such as ginger or pineapple), and flavorings, including garlic, molasses, honey, fresh or dried herbs, and spices.

A good rule of thumb is to marinate for 4-6 hours, but for the best results, I recommend marinating overnight. The more time a marinade has to infuse into a protein, the more flavorful it becomes, but I definitely would not go over 48 hours as the acid can cause the proteins to break down and become stringy.

Let's Marinate Some Steak!

Mix in a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Marinades typically feature an oil and an acid — but the sky's the limit for creativity: For your oil base, try olive, peanut, truffle, sesame, walnut, or chile oil. You can also use milk, coconut milk, buttermilk, or yogurt. For acids, experiment with different types of vinegar, wines, beers, lemon, or lime juice.

Which marinades truly tenderize? ›

Other tropical fruits with similar properties include kiwi, raw pineapple, honeydew melon, and figs. Dairy-based marinades, such as buttermilk or yogurt, are the only marinades that genuinely tenderize.

A good marinade must contain three types of ingredients: an acid element, a fatty element and aromatics. – The acid element is used to tenderize the meat. Lemon juice, lime juice, Dijon mustard, yogurt, apple cider vinegar, wine or balsamic vinegar are examples of acidic elements.

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

The basic components in marinades are fats, acids, aromatics, salt, seasonings, sugars and sometimes enzymes or alcohol.

Marinades typically feature an oil and an acid — but the sky's the limit for creativity: For your oil base, try olive, peanut, truffle, sesame, walnut, or chile oil. You can also use milk, coconut milk, buttermilk, or yogurt. For acids, experiment with different types of vinegar, wines, beers, lemon, or lime juice.