The Makings of a Marinade (2024)

FAQs

The Makings of a Marinade? ›

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.

Marinades vary from recipe to recipe but they generally contain three basic components – oils, acids and seasonings.

The components of a good marinade are acid, fat, salt, flavors and time. Acids like citrus juice, pineapple juice, vinegars, wine, buttermilk, yogurt are great marinade ingredients to help break down the cell structures of foods and tenderizing as well as adding flavor.

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.

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.

Gather the Ingredients

To make a marinade, you will need: An acid to tenderize: Vinegar works well, but you can also use lemon juice, orange juice, or wine. Flavoring: Whatever seasonings or spices you happen to have on hand will suffice. Oil: This will hold everything together and add moisture to the meat.

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.

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.

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.

What thickens a marinade? ›

The oil is arguably the most important part, as it helps emulsify the marinade into a thicker sauce that makes it infinitely easier to coat the meat AND can ensure that your food will cook more evenly. With steak, you can marinate it for up to 24 hours to really tenderize the meat and let that flavor absorb.

Vinegar. Apple cider vinegar, white wine vinegar, and rice vinegar can all be substituted at a ½:1 ratio. If your recipe calls for 2 tablespoons of lemon juice, then, sub 1 tablespoon vinegar and replace the rest with water if needed. Usually you won't need to add any extra liquid but it depends on the recipe.

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.

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).

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.

Marinades are mixtures of oil, seasonings, and often acidic ingredients, like vinegar, wine, or citrus juice, used to enhance the flavor of foods. Different types of marinades are classified as acidic, enzymatic, or oil-based.

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.

Ingredients that are frequently combined in marinades include: - Acid: Wine, yogurt, citrus juices, vinegar, or vinegar. - Oil: Vegetable oil, olive oil, or any other flavored oils. - Aromatics: For flavor, use garlic, onions, herbs, and spices.

Marinades are usually a mixture of various ingredients including water/oil emulsions, organic acids, extracts, mineral salts, chemical tenderizers, aromatic vegetables, fruit juices and vinegars, lemon juice, wine, soy sauce, essential oils, fermented dairy products, herbs, and spices [5,6,7,8,9,10,11].