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Marinate
Marinate
- To soak foods (particularly proteins) in a seasoned liquid mixture called a marinade before cooking to add flavor and tenderize tough cuts. Marinades typically contain acidic ingredients (vinegar, citrus juice, wine), oils, and seasonings that penetrate the food's surface. The acid and enzymes break down proteins while salt draws out moisture, then allows the marinade to be absorbed back into the food through osmosis. This process differs from brining (salt-only) and works best with less tender cuts of meat.
Time by protein type: Fish and seafood need only 15 to 30 minutes; chicken 2 hours maximum; beef and pork can handle 1 to 12 hours.
Use non-reactive containers: Glass, stainless steel, or food-safe plastic prevent marinade acids from reacting with metals.
Never reuse marinade: Discard any marinade that touched raw meat; reserve separate portions for basting if needed.
Refrigerate always: Never marinate at room temperature due to bacterial growth risks.
Balance acid and oil: Too much acid can make proteins tough; oil helps carry flavors and prevents over-tenderizing.
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