Marinades

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. Read on to learn more.

Acidic Marinades

South American ceviche, raw fish cured in lime juice; German sauerbraten, braised beef marinated in red wine vinegar; and the northern Italian braised beef in red wine dish, Barolo al Brasato, are examples of acid-based marinades. They incorporate citrus juices, wine vinegar, or wine, along with aromatics and seasonings. Although we have been taught that acids like vinegar help tenderize meats, they do the reverse and toughen the outer surface without penetrating much below it. In the case of ceviche, the small-diced texture of the fish makes it easy to chew, while sauerbraten and brasato are tenderized by braising.

Oil-Based Marinades

Simple marinades of oil, herbs, and spices are great for raw vegetable crudités, meat, fish, or poultry. Fresh herbs, dried chilies, garlic, and ginger are some options for these types of marinades. Oil options include olive, sesame, hazelnut, coconut, or oil blends.

Marinade Ratios

Use two parts acid to 1 part oil. Acids include white or red wine, wine or fruit vinegar, and citrus juices. Yogurt in Indian tandoori and buttermilk for southern fried chicken are tangy options. Remember that the more acidic they are (vinegar, citrus), the less you need. Soy sauce, fruit juices (pomegranate, tomato), or Thai fish sauce can also be used as all or part of the acid. The oil can be neutral, like canola or soy, or more flavorful, including olive or sesame oil. Add fresh or dried herbs as desired, including rosemary in an Italian marinade or oregano in a Greek one. Spices vary depending on the flavor profile; for example, an Indian marinade would use garam masala, or a Thai marinade would use a red or green curry. Other flavorings can be incorporated, including prepared Dijon mustard for a French flavor profile, coconut milk for a Caribbean style, or a hoisin sauce in a Chinese marinade. Aromatics are often included, including garlic, ginger, onion, and chili peppers.

Enzymatic Marinades

Enzymes found in certain fruits aid in the tenderization process and are used to make tough cuts of meat more palatable. Papian, derived from papaya juice, contains protein enzymes (proteases), a commonly marketed steak tenderizer. These agents are also known to work too efficiently and can make meat textures mushy and dry. When using papain, a small amount goes a long way. An amount equal to 0.05% of the product's weight is sufficient for most applications. 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. The mild acids in these products don't toughen meats like citrus or vinegar marinades. Calcium, a key ingredient in dairy products, activates enzymes in the meat to break down proteins, similar to how aged meats become tender.

Marinade Times

Marinades only penetrate about ¼ inch/ 1 cm of the surface, so long marinating is unnecessary. This chart includes recommended marinating times for meats, poultry, and seafood.