How to Marination

What You Need to Know

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic, or enzymatic, or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat; the process may last seconds or days.

Key Parameters

Steps

1. 1.

   Adobo (Philippines): Vinegar-based marinade tenderizes while preserving meat

2. 2.

   Tandoori (India): Yogurt marinade creates characteristic red hue and tender texture

3. 3.

   Ceviche (Peru): Citrus marinade 'cooks' raw seafood through acid denaturation

The Science

Primary Reaction

Proteolysis

Common Mistakes