“Marination is a versatile and essential technique that increases the flavour and texture of lean and tough cuts. A marinade is a liquid that has been seasoned and is used to flavour (and usually to tenderize) meat, fish and vegetables.”
- The liquid may be wine, fruit juice, vinegar, or any combination of these, along with spices, herbs, or other flavouring agents. Oil, such as olive oil, is often included as well.
- Marinades usually have a low pH, which means that they are acidic. It is the acidity that helps to tenderize the meat.
- Ingredients that are suitable for supplying acidity to marinades: wine, vinegar, soy sauce, citrus juice, buttermilk, or yoghurt.
How Do Marinades Work
- All the elements in a marinade – the liquid base, the herbs and spices, and the oil, help to flavour the food, with the exception of a totally neutral vegetable oil.
- The acids in a marinade permeate tissue and break down tough fibres, thus tenderizing meat.
- The oil in marinades adds succulence to food and gives it flavour.
- Some marinades work in an entirely different way. Some fruits, notably papaya, grapefruit, and pineapple, have natural enzymes that will degrade tough connective tissue by a process called ‘enzymatic reaction’. Meat left too long in one of these marinades will be tenderized to the point of being mushy.
Which Cuts Need To Be Marinated?
Cuts that:
- Are tough
- Have a low fat content, or
- Have little natural flavour
- Long joints
- Meat required long times for cooking
When to Use Marinades
- When the meat in question is too tough to be cooked in its natural state. For example, a pork shoulder butt chop or a beef flank steak have excellent natural flavours, but are too tough for most consumers unless they have been tenderized.
- Some low-fat cuts, pork tenderloin for example, tend to dry out and become tasteless when over-cooked. Adding oil to a marinade will counteract this.
- Other cuts are both relatively tough and low-fat, pork leg cuts for example. These require both an acid and an oil.
How to Choose a Marinade
- A less tender cut of pork that has plenty of fat requires more acid and little or no oil.
- A tender, but low-flavour cut needs a marinade with plenty of flavour and some oil.
- A cut that is less tender and is also low in fat needs acid, flavouring agents and oil.
- Most commercial vinaigrettes and salad dressings, as they are mixtures of oil and vinegar, can make excellent marinades. Do not use mayonnaise-based dressings.
Selecting Containers and Materials
- Do not use containers that may react with the acid in a marinade: Bowls and rectangular baking dishes made of glass, enamel, porcelain, or treated aluminium, are ideal for marinades. Do not use aluminum foil.
- Select pans in which the meat sits snugly and lies flat. The marinade should come up around the edges of the meat, but need not cover it.
- Meat and marinade can be put into a sealable plastic bag – a zip-loc is ideal. Squeeze out most of the air, seal tightly, and place in a bowl. Turn bag from time to time to distribute marinade. This is the perfect method for larger cuts.
How to Use Marinades
- If you are planning to marinate for only a short time, mix the marinade an hour in advance to allow the flavours to infuse and mellow.
- Always refrigerate food that you are marinating.
- Either completely cover meat with marinade, or turn meat over occasionally to ensure complete and even marination.
- Do not add salt to a marinade, as it draws out the moisture essential for keeping the meat juicy and tender. Salt food only after it is cooked.
- Any marinade can be used to baste foods during cooking to add moisture and flavour.
- Do not use marinades for basting or as a sauce in which meat has been marinating (it can harbour unsafe bacteria) unless the marinade is brought to a boil and simmered for at least 10 minutes. If you want to use the same marinade to baste the meat while cooking, reserve a cup or so of marinade for that purpose.
- Do not leave meat in marinade too long; the meat may lose texture through a too lengthy exposure to acidic components, and the natural flavour of the meat may be overwhelmed.
About the author: Dheeraj Bhandari is a passionate Indian chef, TV show host, blogger, food stylist and Photographer. Who loves to cook and likes to share happiness through food. Over the years he has worked for some of the world’s most recognised brand such as Ambassador Sky Chef, The Claridges Hotels, The Eros Inter-continental Hotels, Star Cruise, The Royal Caribbean Cruise Liners, The Google Gurugram and The Mosaic Hotels Mussoorie. He also regularly writes for Femina hindi magazine, Mussoorie Times Newspapers, Amar Ujala Rupiyan Magazine, Incredible Chef Magazine, Rail Bandhu Magazine, Platter Share website and many more.
