Marinades are magical. No, really. What else can transform a budget cut of meat into a dish worthy of a five-star restaurant. Here’s the lowdown on marinades.
Let’s explore the fascinating world of marinades. When used properly, marinades can make any cut of meat more tender and flavorful. But what are marinades and how do they work?
Kinds Of Marinades
There are three kinds of marinades. They work somewhat differently, but the results are the same – an added oomph in flavor and meat that’s so tender it falls off the bone.
Contestant number one is an enzyme marinade. Did you know you can marinate meat with some kinds of fruit and dairy. Isn’t that crazy? Raw fruits, such as papaya, pineapple, kiwi, fig and mango, have the the enzyme protease, which breaks down meat proteins.
Dairy marinades (think Grandmother’s famous buttermilk fried chicken) are also enzyme marinades. Some people think that calcium might cause the protein breakdown, but no one knows for sure. You’ll see things like yogurt also used as a marinade due to that calcium and also to the acid in the yogurt.
One thing to note about enzyme marinades, don’t leave them on too long or your meat will turn to mush. The enzymes will work overtime and your food will turn to jelly.
Contestant number two is an acidic marinade. This marinade uses acids (like lemon juice) to breakdown the proteins to tenderize the meat. Actually, the acid relaxes the proteins in the meat, making it tender. But don’t let it marinate food too long or it will actually get tough.
Contestant number three is a dry marinade. This is an combination of herbs and spices that are rubbed all over the meat and let sit for a few hours before cooking. The spices help disrupt the tissue, which helps infuse the meat with flavor.
How Long Do You Marinate?
The age old question, right? How long does it take to marinade? As mentioned before, if you marinate too long, your meat will be dry or mushy.
The optimal time for smaller pieces of meat is no more than two hours. Larger pieces of meat can be marinated from eight hours to overnight. But only go that long if using an acidic or dry marinade. For the enzyme marinade, that would be way too long.
If you really want to up your game, pound your meat so it lies flat. Your marinade will cover more area, and infuse it with more flavor. Yay! But (yes, there’s a but) cut your marinating time waaaay back.
What Temperature For Marinating?
Pssst… Food safety PSA. Marinate your food in the refrigerator. It’s true that the flavor will penetrate faster at room temperature but it’s not worth the risk. Chill it while it soaks.
Did you learn anything new? Have a marinating tip that you swear by? Sound off in the comments below.
This post originally appeared in July 2016 and was revised and republished in March 2023.
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