| 1. Flavor | | | | plastic bag. This will allow all surfaces of the meat to |
| Probably the number one reason to use marinade | | | | be in contact with the marinade at the same time. |
| recipes is for the flavor. Your freedom to choose | | | | You will probably use less marinade, too. |
| ingredients that suit your taste, makes it easy (see | | | | Marinating times vary from a few minutes, to 24 |
| reason number 3) to customize the flavor. | | | | hours. A combination of factors figure into how long |
| The flavor comes from all of the ingredients and can | | | | the marinating should last. Type of meat, size of the |
| vary greatly. But, the choices of herbs, seasonings | | | | meat, delicateness, strength of the acid, and |
| and spices are limitless when you consider the | | | | temperature are some things to consider. |
| possible combinations. | | | | Small pieces of fish in lime juice at room temperature |
| 2. Tenderization | | | | would only need a few minutes to marinate. A 10 |
| Marinade recipes do not actually tenderize the meat. | | | | pound beef brisket in soy sauce in the refrigerator |
| But, the acid in the marinade will chemically alter the | | | | might need to marinate overnight or longer. |
| muscle fibers, giving it that effect. Since acids can be | | | | 4. Good for You |
| vinegar, wine, beer, lemon juice, lime juice, etc., they | | | | When meat is flame cooked at high temperature, |
| also have a great influence on the flavor (see reason | | | | cancer-causing agents called Heterocyclic Amines |
| number 1). | | | | (HCAs) can be produced. You may have seen it in |
| This tenderization effect can also be caused by | | | | the news at different times over the last few years. |
| enzymes found in some foods. As with acids, the | | | | The use of marinades may actually discourage the |
| muscle fibers are denatured (broken down) by the | | | | formation of HCAs on char-grilled meats. |
| enzymes, too. These enzymes are in foods such as | | | | Of course you still have to be careful and follow |
| raw onion, fresh ginger, pineapple, and green papaya. | | | | some basic food safety practices when using |
| Another even more powerful form of "tenderization" | | | | marinade recipes, too. Clean surfaces thoroughly and |
| comes from fermented milk products like yogurt and | | | | avoid excess contamination. Throw out any leftover |
| buttermilk. It is the bacteria in them, with their | | | | marinade that has come into contact with raw meat. |
| digestive qualities, that acts upon the meat to | | | | And always marinate in the refrigerator. |
| denature it. Meat seems to stay moister when these | | | | 5. It's Been Done for Centuries |
| are used. | | | | In ancient times people tried different ways to |
| 3. It's Simple | | | | preserve meat. If you remember from History class, |
| Marinade recipes are simple in that they only contain | | | | refrigerators didn't work back then (no place to plug |
| an acid, oil, and seasonings. OK... maybe some recipes | | | | them in). |
| can get pretty long with all of their ingredients | | | | They tried salt, sun and other ways of drying the |
| (seasonings, spices and such). Some people do tend | | | | meat. They tried oils, and maybe even accidentally, |
| to go overboard (like some BBQ rub recipes). | | | | acids of different types. People started using spices, |
| But, it is still very straightforward. Here is an example | | | | (probably also accidentally), to improve the flavor. |
| of a basic marinade recipe: | | | | Worcestershire sauce is one of the results of those |
| 1/2 c olive oil | | | | early attempts to preserve foods. |
| 1/4 c lime juice | | | | Today, marinade recipes are fairly standard (acid, oil, |
| 1/4 c Tequila | | | | seasonings). But that's far from saying "they're all |
| 1 packet of Italian salad dressing | | | | alike". You have the power to make them taste the |
| Blend all of the ingredients together and add the | | | | way you want. Delete, add, or adjust ingredients to |
| meat. Use a glass or non-aluminum bowl to prevent | | | | suit your own taste. You will get better with practice |
| discoloration. All surfaces of the meat must come in | | | | (you really will). Take the benefit of all those |
| contact with the marinade. So, turn the meat every | | | | centuries of experimentation and try it. Get yourself |
| 30 minutes. You might, however, rather use a zipped | | | | another drink and create a marinade. |