The Makings of a Marinade (2024)

FAQs

The Makings of a Marinade? ›

Making a marinade at home is easy once you understand the three basic elements to create one: 3 parts fat, 1 part acid, and 1 part seasonings. Fats help transfer the marinade flavors and keep protein moist, dairy and citrus tenderizes protein while seasonings infuse flavor.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

The marinade ratio we suggest is three parts fat, one part acid and one part seasonings. "None of the seasonings are supposed to overpower—they're supposed to work in harmony," says Killeen.

A good marinade must contain three types of ingredients: an acid element, a fatty element and aromatics. – The acid element is used to tenderize the meat. Lemon juice, lime juice, Dijon mustard, yogurt, apple cider vinegar, wine or balsamic vinegar are examples of acidic elements.

The basic components in marinades are fats, acids, aromatics, salt, seasonings, sugars and sometimes enzymes or alcohol.

Plenty of herbs and spices

The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. One of Otto's favorite herb mix marinades is an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs.

A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats such as pork and steak can marinate for 24 hours or even longer. A lighter meat like chicken can marinate between 2 hours and 24 hours.

Acids. These ingredients tenderise meat by unravelling its proteins – this softens the surface and allows flavours to be absorbed. Acids include vinegar, wine, sherry, citrus juice, yoghurt and buttermilk. Yoghurt and buttermilk tend to keep foods moist, while a citrus-based marinade can “cook” raw fish.

Marinades typically feature an oil and an acid — but the sky's the limit for creativity: For your oil base, try olive, peanut, truffle, sesame, walnut, or chile oil. You can also use milk, coconut milk, buttermilk, or yogurt. For acids, experiment with different types of vinegar, wines, beers, lemon, or lime juice.

The rule -of-thumb ratio for marinades is 3-to-1, three parts oil and 1 part acid. For example, you would mix 1 cup oil (olive, canola, or vegetable) and ⅓ cup acid such as a vinegar, lemon or lime juice or other citrus, or wine. You also need to consider what you are marinating.

What is the chemistry behind marinating? ›

The acids or enzymes in marinades start breaking down proteins, making the meat more tender and reducing cooking time. This enhances the texture and helps retain moisture, ensuring the meat remains juicy and flavorful.

3 parts fat - 1 part acid - 1 part seasoning

To ensure the flavor is properly imparted and that meat softens without becoming mushy, MyRecipes recommends sticking to a ratio of 3 parts fat, 1 part acid, and 1 part seasoning.

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

Other tropical fruits with similar properties include kiwi, raw pineapple, honeydew melon, and figs. Dairy-based marinades, such as buttermilk or yogurt, are the only marinades that genuinely tenderize.