​How to Use Marinades
​A marinade is a seasoned liquid that tenderizes and flavours meat, poultry, fish or vegetables. Most marinades contain oil, herbs and spices, as well as an acidic ingredient which serves as the tenderizer. Acidic ingredients may include vinegar, lemon juice, wine, beer, tomato juice or citrus juice. For variety, experiment with different ingredients, as each will give the marinade its own distinct flavour.
 
Keep the following tips in mind when using marinades:
 
  • Marinate meat, poultry, fish and vegetables separately. Reserve a small amount of unused marinade for basting, if desired.
  • As most marinades contain an acidic ingredient, they will react to non-anodized aluminum, unseasoned cast iron and unlined copper. Use a stainless steel, glass or plastic container. Marinating food in a double plastic bag or heavy, resealable plastic bag is both convenient and effective.
  • A marinating time of 8 - 24 hours is usually required to tenderize meat such as beef, pork or lamb. If a marinade is only meant to flavour food, marinating times are usually in the range of 1/2 - 2 hours.
  • Marinades do not prevent bacterial growth. When marinating food for longer than 30 minutes, place it in the refrigerator.
  • Marinating for too long may produce a product that is mushy or has an overpowering flavour. Follow recipe directions for marinating times.
  • Previously used marinades should not be saved or re-used for another occasion as the marinade will contain juices from the raw food, which could be contaminated with bacteria.

 

 

 

 
Last updated on April 26, 2017