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Marinating

About marinating

Food marinatingMarinating couldn't be simpler, but it does mean you need to plan ahead so you can you leave the meat, fish or vegetables to steep in the marinade while you prepare the rest of the meal or get ready for dinner.

The usual ingredients for marinades come in three groups - acids such as vinegar or lemon juice, oils and seasonings. Other flavouring ingredients can be used to, including ketchup, soy sauce, tamari, fermented fish sauce, Worcestershire sauce and yoghurt.

What it does

Oils lock in the natural flavour and moisture of foods

MarinatingAcids like wine or sherry, vinegar and fruit juices unwind the proteins of whatever's being marinated, helping to tenderise it and allowing the flavours in. Oils lock in the natural flavour and moisture of foods and also replace the moisture that can be drawn out by the seasonings.

Oils can also add flavour - olive, walnut and sesame oil are the best for this. (Beware if guests have nut allergies.) Seasonings such as salt and pepper, fresh herbs, spices, ginger, garlic, shallots or onion add yet more flavour.

As well as a flavouring tool and a method of keeping in moisture, a marinade can also become the cooking or braising liquid. Boeuf bourguignon and that other French classic Coq au vin both use a wine marinade that becomes the stock for the cooking.

Getting the timing right
It's essential not to over-marinate foods as they can become mushy and fall apart. The action of the marinade actually softens the foods by breaking down the structure and fibres.

Follow the timings recommended in recipes or use the following guidelines for the best results:

  • red meats like beef or lamb - four to six hours
  • game meats like venison - four to six hours or longer
  • pork - two to four hours
  • poultry like chicken or turkey - two to four hours
  • duck or game birds - four to eight hours
  • whole fish like trout or skate - one to two hours
  • fish steaks or fillet pieces like tuna or salmon - half an hour to one hour
  • vegetables - half an hour to one hour

Rubbing it in

Rubs are similar but differ from marinades in that they are made up of only dry ingredients - usually a combination of herbs, spices, salt and sugar. Meat, poultry or fish benefit from this type of marinating where the rub is sprinkled on to the food and left to chill in a refrigerator. Although they're called rubs, you should just pat the rub on to the food rather than rubbing it in, especially with meat.

Containing the flavour
Use plastic, glass or ceramic containers for marinating as metal can react with the acids and spoil the flavour. Shallow vessels are best as the marinade covers more surface area. If the food is not completely covered or submerged in the marinade, turn the food every half-hour to ensure equal marinating.

Hints and tips on choosing marinating taken from the BBC food website.