Marinate / Marinade

Culinary definition of marinate or marinade:  To steep meat, fish, seafood or vegetables in a spiced liquid mixture (a marinade) to flavour and/or tenderize before cooking.

C@H FOOD FOR THOUGHT
Certain ingredients and flavours lend themselves to popular marinade recipes - lemon juice and zest, rosemary, garlic and red and white wine for starters. 

Marinate food to tenderize and break down tissue, and/or impart flavour.

Most marinades contain three components: 
1) acid or enzyme to tenderize.
2) oil to carry and transmit flavours, and create a barrier between the marinating protein and air.
3) herbs and/or spices for flavour. (tip: 1 teaspoon of any DM Spice Blend per cup of marinade)
Some ingredients tenderize, some flavour, some pull double-duty.

Effective tenderizers: Acids found in citrus juice, vinegar, tomato and wine.  Enzymes found in ingredients like papaya, pineapple, figs, kiwi and ginger.  Strong coffee and tea due to acids and tannins - with the added benefit of staining or colouring meat.  Yogurt and buttermilk contain some acidity and also activate enzymes.  Beer contains tannins and alpha acids.  Spirits like vodka and bourbon break down meat protein.

Always use non-reactive bowls or dishes for marinating, as reactive materials like aluminum will react with acids and spoil both the ingredients and the finish of the container.  Use common sense when matching marinade ingredients with proteins - ie: a delicate fish left in a strong marinade too long will turn to mush, and a cheap and tough cut of meat left only briefly in a light marinade will benefit not at all.  For inspiration visit our Recipes section under marinades.

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