Using less tender cuts of meat for grilling by marinating stretches the food dollar.
Grilling is not just for hamburgers and hot dogs. Less tender cuts of meat can be made tender and flavorful by using a marinade.
What is a marinade?
A marinade is an herb rich acidic sauce that is used to tenderize and add flavor to foods, particularly protein foods. Marinate is the verb form of marinade, meaning to soak the food in an acidic sauce adding flavor and tenderizing protein foods. Historically, marinades were briny, salty, sauces used to flavor, preserve or tenderize foods.
What are the ingredients in a marinade?
Traditionally, marinades have herbs, spices, an acid and oil. As the food stands in the marinade, the oil and the acid infuse the flavors of the herbs and spices into the food. The acid acts as a tenderizer, breaking down the cells and allowing the flavored oil to infuse itself into the food.
How long should you marinate your meat?
How long to marinate a piece of meat depends upon the cut, kind of meat and size. Denser meat, such as beef, pork or venison, can be marinated 24 hours or longer in the refrigerator. A light meat, such as chicken, can be marinated anywhere from two to 24 hours, whereas, seafood should only be marinated 15 to 60 minutes. Thin cuts of meat take less time to marinate than thick cuts of meat. The marinating process should take place in the refrigerator for food safety reasons.
How much marinade do you need?
When planning on how much marinade to make, the general formula is a 1/2 cup per pound of meat. Keep in mind the three elements of a good marinade: acid, flavoring and oil. The acid content is used to tenderize the meat. As the acid acts on the protein content of the meat, little pockets are created where the flavors can enter, creating a tender flavorful cut of meat. When grilling a less tender cut of meat try using a marinade to tenderize it. If the cut of meat is already thin, the marinade should only be used to provide flavor. Too much acid will make the meat bitter. There needs to be a delicate balance between acid, flavor and oil. Common foods used as an acid in a marinade are citrus, tomato juices and vinegars.
Oil moistens and flavors the meat. Any kind of cooking oil may be used in a marinade. Fresh and dried herbs and spices can provide a diversity of flavors. Salt can be used to both flavor and tenderize meat. Molasses and sugar will give the meat a sweet flavor and increase the brown color of the meat. Garlic, ginger and soy sauce are commonly found in Asian marinades.
Michigan State University Extension recommends the following food safety tips for using a marinade:
- Always marinate in the refrigerator. It is important to keep the meat out of the temperature danger zone (40 to 140 degrees Fahrenheit) so foodborne illness bacteria cannot grow.
- Never marinate in a metal container. The acid content of the marinade will react with the metal and cause a chemical poisoning. Use a plastic or glass container with plastic wrap. This method will require turning the meat. A plastic re-sealable bag can be used, which will make the coating of the meat much easier.
- Do not cross-contaminate! Never carry cooked meat on an unwashed plate that was used to transfer raw meat to the grill. The bacteria in the raw meat juices will be transferred to the cooked meat creating a foodborne illness situation. If you are planning to use some of the marinade to baste the meat during grilling, it is best to set aside the basting sauce before adding the meat to the marinade.
- Use a food thermometer to check that the meat has reached the required internal temperature.
The grilling season is upon us. Marinades provide an opportunity to use a less expensive cut of meat to stretch the food dollar when grilling. Using marinades carefully, is another key to keeping food safe when grilling. So the question is, are you going to marinate or not?
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FAQs
Marinades can add flavor to steak and tenderize it, but not all steaks need it. If you're using a cut that's full of flavor and tenderness, like boneless ribeye, you might want to skip the marinade.
Do I really need to marinate? ›
Marinades otherwise are just a surface treatment, adding flavor and enhancing browning, though this is a benefit that does not improve over time as the marinade will not penetrate the meat in a significant way.
Does marinating really make a difference? ›
“Acidic marinades help solubilize the collagen in red meat, making the meat less tough; they also increase water retention and tenderization for a moist, toothsome result,” Sharma wrote in his cookbook “The Flavor Equation.” On the flip side, leaving meat in too much acid for too long can actually toughen some meat — ...
What is the disadvantage of marinating? ›
Acidic marination does come with a few unfortunate drawbacks, namely the possibility of over-marination. Much like overcooking a piece of meat, over-marinating with acid can cause the proteins to denature to such a degree that they begin to lose water, causing the meat to become dry and tough.
Is it important to marinate? ›
Why Marinate Foods? Marinating is an effective way to enhance the flavor, add extra moisture, and tenderize meat before cooking. In addition, a good marinade can help make leaner cuts less dry and make tougher pieces of meat more succulent. People have been soaking their meats in seasoned liquid for centuries.
What liquid is best for marinade? ›
Marinades generally consist of cooking oil, an acidic liquid, such as vinegar, wine, tomato, or citrus juice (or a natural enzyme, such as ginger or pineapple), and flavorings, including garlic, molasses, honey, fresh or dried herbs, and spices.
Is it better to marinate steak or not? ›
In most cases, you'll want to skip the steak marinade unless you buy budget-friendly cuts. More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade.
Does chicken taste better marinated? ›
The acids in a marinade serve not only to flavor, but to soften and tenderize the meat. Thus, marinating proteins like chicken will infuse the meat with flavor and result in a tender, succulent final product after cooking.
Which is the following should not be done when marinating? ›
Don'ts of Marinating
Don't add too much salt. Too much salt drains moisture from the meat, causing the meat to dry out and preventing flavors from absorbing. Don't re-use marinades or use them as a sauce. Marinades are in contact with raw ingredients; therefore, the marinade could contain harmful bacteria.
What are 2 rules for safe marinating of meat? ›
Do not marinate in a metal container since the acidic mixture can react with the metal. Use a plastic or glass container and cover with plastic food wrap. Turn meat occasionally so all sides are coated evenly with the marinade.
However, marinades with vinegar will make the meat even tastier and, together with the scent of aromatic herbs and spices, they will create unique and unforgettable flavors. Using white wine vinegar to marinate meat means giving the ingredient a unique and delicate flavor.
Is marinating worth it? ›
So the truth about marinating meat is that while it doesn't penetrate the entire cut of meat or make less tender meat more tender, it still is a useful culinary tool to add rich flavor to any dish.
What is the rule of thumb when marinating? ›
Not allowing enough time for the food to marinate can prevent the flavor from penetrating the food. The amount of time you need to marinate will depend on the cut of meat, but a good rule of thumb is 2-4 hours. For thicker cuts of meat, you may need to marinate for longer, up to 12 hours.
What are the three main ingredients when marinating? ›
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.
What is the science behind marinating? ›
The Science of Tenderization Through Marination
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.
How long do you really need to marinate meat? ›
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
What effect does marinating have on meat? ›
Marinating in a traditional way improves the tenderness and flavour of meat, as well as its juiciness. It has also been used as a tenderization method because the dispersion of ions, such as sodium and phosphate, in marinades results in a tenderizing effect due to the association of the ions with the protein.
What are the secrets of marinating? ›
Your marinade should include an acid (think vinegar or citrus) to help infuse flavor and tenderize the meat; a fat (such as olive oil) to keep meat moist and bind ingredients together; and seasoning to add said flavor—whether it's something simple that will highlight the flavor of the meat like McCormick's new Grill ...
