Marinades Add Flavor

Never underestimate the power of a marinade. These aromatic seasoned liquids are used to flavor meat, poultry, fish, or vegetables before cooking. Because almost all contain some type of acid, such as wine, vinegar, citrus juice, or other fruit juice, they act to tenderize the surfaces of meat, fish, and poultry and to encourage the transfer of flavors.

Marinade containers should be made of food-grade plastic, glazed ceramic, glass, or a nonreactive metal such as stainless steel. Large resealable plastic bags are convenient, disposable containers for marinating. Less marinade is needed to cover if the meat, poultry, or fish is placed in a container just large enough to hold it. Stir or turn the meat occasionally during the process.

Marinades are a means of spreading flavor by immersion. The soaking period may vary from only a few minutes to many hours. Stronger, spicier marinades make bland food more interesting, but perhaps the most important function of a marinade is to tenderize foods.

Marinades may be cooked or uncooked. The cooked ones more effectively impart their flavors to food, and are preferable if marinating is to exceed 12 hours. The liquid should be cooked ahead and thoroughly chilled before the food is coated. The amount of vinegar should be reduced slightly if meat is to be marinated longer than 24 hours.

The effects of marinating are hastened by higher temperatures, but so is the danger of bacterial activity. Refrigerate foods while they marinate.

Both cooked and uncooked marinades may be used to finish a sauce, so long as they have not been in contact with raw meat, poultry, or fish. So do not discard a marinade before deciding whether you want to incorporate it in your sauce. Never, however, use the marinade for meat, poultry, or fish for basting cooked food or as a sauce without first bringing it to a boil to kill any harmful bacteria from the raw food.

Avoid marinating tender foods such as boneless chicken breasts, vegetables, or fish for more than 2 to 3 hours, or they may turn stringy, even mushy. Cubed meat is soaked just 2 to 3 hours; a 5- to 10-pound piece 12 to 24 hours, usually overnight. Marinating 12 hours or more cuts the cooking time significantly. Sprinkling salt over the food before placing it in the marinade ensures that the food will be seasoned evenly. If the food needs to be browned, drain and pat dry after marinating—wet food will not brown properly. Allow about 1⁄2 cup of marinade for every pound of food.