Marinate in it!

Before we begin with the fine art and science of marinating, we have to clarify the vernacular.

A marinade (MAIR-uh-naid) is a savory acidic sauce in which food is drenched to enrich its flavour or to tenderize it.

• Marinades typically consist of an acidic ingredient like vinegar, lemon juice, wine, plus oil and herbs or spices.

To marinate (MAIR-uh-nait) is a verb that means to soak food in a marinade.

• You are treating the meat like a sponge and enabling the meat to absorb more flavour.

Now that we know the difference between a marinade and marinating, here are some great marinating tips you can marinate in:

1. A marinade should be thin enough in consistency to penetrate the meat. A general rule of marinade-to-meat ration is ½ cup of marinade per pound of meat.
2. Any marinade that contains acid, alcohol, or salt should not be used for very long because it will chemically “cook” or denature the food in it. Marinate food in these types of marinades for less than 4 hours.
3. Marinades that contain citrus juices, especially lemon or lime juice should be used for only 2 hours or less. Be careful when using acidic marinades. Foods left too long in these blends can change color and texture.  Fish for example can change in a matter of minutes.
4. Marinades that contain no salt, acid or alcohol can be marinated overnight or in some cases longer.
5. Always marinate in the refrigerator. Never marinate at room temperature or outdoors when barbecuing as bacteria can quickly multiply on raw meat if it is warm.
6. Do not marinate in metal containers since the acidic mixture can react with the metal. Marinate in a resealable plastic bag (best), a resealable plastic container or a glass container only. Turn meat occasionally so all sides are coated evenly with the marinade.
7. Frozen meat will not absorb a marinade, so don’t waste your time!
8. Discard any unused marinate. If you plan to use some of the marinade as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry or seafood. To avoid bacterial contamination of cooked meat, make two batches of marinade.  Use one batch on the raw meat before grilling, then toss.  Use a fresh batch as a finishing sauce or dip after the meat is fully cooked.

Here is a recommended guideline on how long you should marinate different foods: