“ Marinated grilled meat is a feast in itself. With the right ingredients and a few tricks, you can intensify meat’s taste and make it particularly spicy and aromatic – whether it’s beef, chicken, lamb, or pork. You don’t need many ingredients to create a tasty marinade, but there a few basic rules to follow. Let Otto show you how to marinate meat the right way. ”
1. The basic ingredients of any marinade
Salt:
Salt is the foundation of any marinade, so use it abundantly. It makes sure that moisture from the marinade gets thoroughly absorbed into all parts of the meat. This process is called osmosis: the salt pulls out the meat juices, which then get absorbed back into the meat with the marinade’s flavors in tow. In combination with herbs and spices, salt also enhances flavor.
Salt works by breaking down the meat’s protein structures, creating little gaps that can be filled by the marinade’s moisture making the meat more juicy. Here, Otto goes into more detail abouthow to salt your steak for the best flavor.
Oil:
Oil is a must-have for your marinade. Most herbs and spices only reveal their aromatic flavors when combined with oil.
Soy sauce:
Soy sauce is a great replacement for or addition to salt when you're looking for an exceptional marinade. Soy sauce contains glutamic acid which reinforces the meat’s flavor.
Sugar/honey:
2. Plenty of herbs and spices
The higher the concentration of salt in the marinade, the more herbs and spices you need for the meat to absorb their taste. One of Otto’s favorite herb mix marinades is an abundance of garlic, herbs, and spices: at least 3-4 cloves of garlic and at least one big tablespoon of chopped herbs.
3. Fork the meat before marinating
Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily. Using a knife works too, especially when you want to marinate bigger steak cuts.
4. Cover the meat in the marinade
The meat should be covered evenly with the marinade from all sides. A great way to do this is to put your marinating meat into a zip-lock bag and flipping it halfway though. Another method is to use a big bowl covered with plastic wrap, stirring the meat halfway through the marinating time.
5. Refrigerate
Bacteria thrive at temperatures between 5-40 ºC/ 40-100 ºF. This is why Otto recommends placing your marinating meat into the fridge. Place a plate or tray underneath it in case of any leaks – less mess to clean up afterwards.
6. Marinate for several hours
The whole purpose of marinating is to create great flavors. The longer you leave the meat in the marinade, the more flavor you'll get from your cooked steak. If you're in a rush and have the necessary equipment, Otto recommends vacuum sealing your meat and marinade to shorten the time needed. Some chefs swear this enhances taste even more than the long marinade method.
7. Never use the same marinade twice
The marinade mixes with raw meat juice, so you shouldn’t use the same marinade more than once. If you were hoping to use some of the marinade on your grilled meat as a sauce, simply prepare extra marinade and put some aside for topping later.
8. Cook it right
Remember, no matter how delicious the marinade, a great steak means proper grilling – find out how to reach a proper core temperature with this guide to achieving your desired degree of doneness.
Gota sudden craving for marinated meat? Try our marinated lamb chops.
FAQs
Acids like vinegar, wine, beer and fruit juices help to break down connective tissues and cell walls. Oils: Help prevent foods from drying out in cooking. Certain oils, such as sesame oil and peanut oil, add flavour as well. If you are looking for oils with little to no taste, we suggest canola or grapeseed oil.
What liquid is best for marinade? ›
Acids like vinegar, wine, beer and fruit juices help to break down connective tissues and cell walls. Oils: Help prevent foods from drying out in cooking. Certain oils, such as sesame oil and peanut oil, add flavour as well. If you are looking for oils with little to no taste, we suggest canola or grapeseed oil.
Which should be avoided when marinating? ›
Avoid these common cooking mistakes:
- Don't use too much salt. ...
- Don't reuse marinades or use marinades as a sauce after cooking. ...
- Don't marinate in metal containers. ...
- Don't over marinate fish. ...
- Don't freeze meats in their marinade. ...
- Don't be afraid to experiment with new flavors and ingredients.
Triple Threat. A great marinade is carefully balanced and made of three basic components – acid, fat and seasoning.
How to marinate meat step by step? ›
Select a premade marinade or make your own by mixing your favorite spices into a liquid such as lemon juice, wine, or vinegar. Put the steak in a storage container and pour in enough marinade to cover the meat completely. Cover the container and refrigerate it for 2 to 24 hours.
What are the three main ingredients when marinating? ›
A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.
What is the secret to a marinade? ›
Salt is the foundation of any marinade, so use it abundantly. It makes sure that moisture from the marinade gets thoroughly absorbed into all parts of the meat. This process is called osmosis: the salt pulls out the meat juices, which then get absorbed back into the meat with the marinade's flavors in tow.
What is the best base for marinade? ›
Marinades typically feature an oil and an acid — but the sky's the limit for creativity: For your oil base, try olive, peanut, truffle, sesame, walnut, or chile oil. You can also use milk, coconut milk, buttermilk, or yogurt. For acids, experiment with different types of vinegar, wines, beers, lemon, or lime juice.
Do you rinse marinade off meat before cooking? ›
Before Cooking
It is suggested that after you have marinated meat for a length of time – you should wash it off prior to cooking. However, this is dependent on what oils and spices you use, often it is down to personal preference.
Do you put meat in the fridge when marinating? ›
Always marinate meat and poultry in the refrigerator, and boil the used marinade if you want to brush it on the meat or poultry while it's grilling. Do not save the used marinade.
Before marinating your meat, prick some holes into the meat with a sharp fork. This will allow the marinade to get deeper into the meat, and faster.
What is the basic marinade formula? ›
The rule -of-thumb ratio for marinades is 3-to-1, three parts oil and 1 part acid. For example, you would mix 1 cup oil (olive, canola, or vegetable) and ⅓ cup acid such as a vinegar, lemon or lime juice or other citrus, or wine.
What are the secrets of marinade? ›
Making a mouth-watering homemade marinade isn't rocket science! You simply need to follow this simple formula: an acidic ingredient to tenderize the meat (think vinegar, juice, yogurt, or mustard), fresh herbs and spices for added flavour, and a fatty ingredient, such as oil or butter.
What liquid should I use for a marinade? ›
Acids. These ingredients tenderise meat by unravelling its proteins – this softens the surface and allows flavours to be absorbed. Acids include vinegar, wine, sherry, citrus juice, yoghurt and buttermilk. Yoghurt and buttermilk tend to keep foods moist, while a citrus-based marinade can “cook” raw fish.
What is the rule for marinade? ›
A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats such as pork and steak can marinate for 24 hours or even longer. A lighter meat like chicken can marinate between 2 hours and 24 hours.
Should I marinate with oil or water? ›
Oil burns. Oil consists of fat molecules and enhances flavors – but oil in a marinade contributes no flavor and will not penetrate into meat. Skip the oil – and avoid flames and smoke – when marinating before grilling. A water-based marinade is preferable.
What type of liquid do we soak foods in to marinate them? ›
Marinades generally consist of cooking oil, an acidic liquid, such as vinegar, wine, tomato, or citrus juice (or a natural enzyme, such as ginger or pineapple), and flavorings, including garlic, molasses, honey, fresh or dried herbs, and spices.
Should I use vegetable or olive oil for marinade? ›
While there are different acids and fats to choose from, we think olive oil and vinegar are the prime choices for a balanced and effective marinade. For example, extra virgin olive oil carries much more flavor and health benefits than vegetable oil or canola oil.
