Marinating
To marinate is to soak food in a seasoned liquid before cooking, which adds flavor to the surface and can help some foods brown and cook well.
Why it works
Marinades mostly flavor the surface, since flavor molecules rarely travel more than a few millimeters into meat. Salt and soy sauce help move seasoning deeper. Acids like lemon or vinegar tighten surface proteins and can turn them mushy over time. Oils carry fat-soluble flavors, and sugar helps browning. Yogurt and enzymes tenderize gently.
How to do it
- Combine oil, acid, salt, and flavorings like garlic and herbs.
- Place the food and marinade in a zip bag or non-reactive dish.
- Refrigerate for the time that fits the food, never on the counter.
- Pat off the excess marinade before cooking so the food browns.
- Discard used marinade or boil it hard before serving as a sauce.
Common mistakes
- Marinating fish or shrimp in strong acid too long, which turns it mushy.
- Leaving food out on the counter, which is unsafe.
- Skipping the pat-dry step, which causes steaming instead of browning.
Questions
How long should I marinate chicken?
Marinate chicken for 2 to 12 hours. Acidic marinades should stay under about 4 hours or the texture gets chalky.
Does marinating tenderize meat?
Only a little, and only near the surface. Salt, yogurt, and enzymes tenderize better than acid.
Can you reuse marinade?
Not safely unless you boil it first. Raw meat juices can carry bacteria.