Add flavour to food and tenderise meat by marinating prior to cooking. Great for barbecues!
What is marinating?
Marinating is the process of soaking foods (meat, fish or vegetables) in seasoned liquid to tenderise and/or add flavour.
The three main groups of ingredients for marinades are:
- acids, such as vinegar or lemon juice
- oils
- seasonings
These can be in varied combinations. You can use all sorts of ingredients to marinate.
Marinating is easy, but it does mean you will have to plan ahead as you will need to leave the food in the marinade to fully absorb all the flavours. If leaving food for more than a few minutes, it is essential that you keep it in the fridge while it marinates to avoid the growth of harmful bacteria.
How does a marinade work?
The three main groups of ingredients in a marinade work in different ways.
Acids such as wine, vinegar and fruit juices tenderise meat by breaking down tissue and meat proteins. This allows the flavours in the marinade to penetrate making the meat juicier and fuller flavoured.
Oils lock in the natural flavour and moisture of foods. Olive, walnut and sesame oil are great for giving extra flavour to the food (be aware of nut allergies). For a more intense flavour use oils infused with ingredients such as garlic, chilli or lemon.
Seasonings such as salt and pepper, fresh herbs, spices, ginger, chilli, garlic, shallots or onion. Ideally select seasonings that are complementary to the main ingredients.
As well as adding flavour and keeping in moisture, a marinade can also become the cooking or braising liquid.
Top tips for marinating:
- Tenderise tougher cuts of meat by using acids in your marinade
- Use plastic, glass or ceramic containers for marinating; metal can react with the acids and spoil the flavour.
- Shallow containers are best as this will allow the marinade to cover the food completely; turn the food every half-hour to ensure even marinating.
- Ensure the marinade is fully absorbed by pricking the surface of the meat with a knife or fork to maximize flavours.
- Crushing ingredients such as whole spices, black peppercorns and garlic to release the juices can add a more intense flavour.
- Useful marinade ingredients from the store cupboard are honey, mustard, sugar, thick-cut marmalade, tomato ketchup and whole spices such as cumin, coriander or cardamom
How long to marinate?
Recipes will usually provide recommended timings, or use the following guidelines for the best results:
- Red meats (beef or lamb) – 4 to 6 hours
- Pork – 2 to 3 hours
- Poultry (chicken or turkey) – 1 to 2 hours
- Fish – 1 to 2 hours
- Vegetables – half an hour to 1 hour
What are rubs?
Rubs are dry mixtures of seasoning that are applied to the outer surface of meats before cooking and are an easy way to infuse different flavours into meats. The best combinations are strong and mild spices and herbs that enhance the flavour of the meat without being overbearing.
When oil or another wet substance is included in the rub recipe, it is called a wet rub. A little moisture helps the rub adhere to the meat.
Setting aside rubbed meats for anywhere from 30 minutes to overnight allows the spices to permeate the meat.
