Marinades

Marinades are flavorful liquids used to soak foods before cooking to impart taste and, in some cases, to tenderize. A typical marinade contains an acidic component (such as vinegar, wine, citrus juice), a fat or oil to carry flavors, and seasonings such as salt, herbs, and spices. Some marinades include enzymatic tenderizers like pineapple, papaya, or kiwi.

Acids help denature proteins, which can tenderize meats; oils help keep meat moist and help distribute fat-soluble flavors. Salt can enhance flavor and influence osmosis, while sugars contribute browning and balance acidity. The choice of ingredients reflects culinary tradition and the desired effect on texture and taste.

Common sources for marinades include citrus juice, vinegars, yogurt or dairy, soy sauce, wine, and stock. Flavorings such as garlic, onion, herbs, peppers, chili, and aromatics tailor marinades to specific cuisines. Marinades differ from dry rubs, which apply a dry mix rather than a liquid bath.

Marinating times vary by protein and cut. Delicate foods such as fish or shellfish require brief contact, often 15 to 30 minutes; chicken or pork may need several hours; tougher beef cuts may benefit from overnight marination. Always marinate in the refrigerator and discard or boil any marinade that has contacted raw meat before using it as a sauce.

Safety and quality notes: marinating does not kill all pathogens; acidic marinades may begin to alter texture on the surface. Never reuse marinade from raw meat unless boiled for several minutes. Excessive acid or long times may degrade texture or flavor. Marinades also flavor vegetables, tofu, and tempeh.