A Chef’s Building Blocks for the Perfect Marinade

Marinating is the process of soaking foods – usually meats – in a seasoned liquid before you cook them. This includes vinegar, wine, citrus juice, pineapple or papaya juice. Use a light hand with pineapple or papaya, though, as the enzymes within these are likely to take your food from fab to flat pretty quickly. Don’t over-marinate. The worst thing you can do to a piece of meat is to over-marinate it. The acids in a marinade can easily make a delicate piece of protein, such as fish, mushy and textureless if left too long.


Key Takeaways:

  • Expert chefs say the right marinade is all about balance.
  • When making marinades, you need acid, salt, sugar, and liquid.
  • You may also use flavorings, such as garlic, herbs, shallots, or whole spices, to add even more depth of flavor.


“Marinades can work magic. They tenderize meat, infuse it with flavor, and can give a dish that one-of-a-kind twang that’ll keep you coming back for more.”

Read more: https://food52.com/blog/22321-how-to-build-the-perfect-marinade-from-scratch

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