techniqueSMarinate

Soaking meat with flavorful seasonings or liquids.

What are the fundamentals of marinating?

Marinating is a preparation technique where food, typically meat, poultry, seafood, or vegetables, is soaked in a seasoned liquid mixture to enhance flavor and tenderize the food.

Marinades are made effective with oil, acid (such as vinegar, citrus juice, yogurt, or buttermilk), spices, herbs, and other flavorings.

  • The acid in the marinade can also help break down some of the and connective tissues, resulting in increased tenderness. The in the marinade helps certain fat-soluble flavors penetrate into the food.

Note: The extent to which marinade flavors penetrate into the meat is debated. Perhaps the biggest influence is from the salt osmosis that occurs (see ).

🍳 Kitchen Tool: Sealed Container
🔥 Heat Type: N/A
🌡️ Temperature: N/A
🧪 Food Reaction(s):

Example Foods

  • Carne asada
  • LA Kalbi-style short ribs
  • Buttermilk fried chicken

Marinating in Action