How to Use Marinades

A marinade is a seasoned liquid used to tenderize or add flavour to meat, poultry, fish or vegetables. Most marinades contain oil, herbs and spices, as well as acid. 

What do the different parts of a marinade do?

• Acids: This is what makes your meat become more tender. 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.   
  
• Herbs: Known as aromatics, herbs provide depth of flavour. Fresh herbs will provide more flavour to a marinade faster than dried herbs. Dried herbs often need time for their flavours to release; they work best when they have more time with your food of choice. We suggest using dried herbs in place of ground herbs. Ground herbs can remain on your food after marinating and give a gritty texture when eating.  
  
• Spices: Another aromatic that provides flavour. Spices come from the seeds, fruit, root, bark or stems of certain plants. Spices can overpower other flavours and should be used sparingly until you are familiar with them.  
  
• Salt: Enhances flavours. Come here to learn the differences between Table, Kosher, Pickling and Finishing Salt.

How long do I marinate different foods?  

• Fish and seafood:  Marinate for 20 – 30 minutes. Marinating longer than 30 minutes can cause texture changes.  
  
• Tougher meats: For tougher cuts of meat, such as brisket or flank steak, marinate 8 – 24 hours. Long marinating times allow the acids to break down connective tissues.  
  
• Tender meats and vegetables: Marinate 30 minutes – 2 hours to add flavour.  

  Keep the following tips in mind when using marinate: 

• Each food needs to marinate separately, even if you are using the same marinade. This prevents cross-contamination of food-borne illnesses.   
• If you plan on basting your food with more marinade while cooking, put a small amount, about 1/4 cup, of the unused marinade into a separate dish and set it aside before you start marinating.   
•  Use glass or plastic containers as metal dishes can cause the food to pick up a metallic flavour.   
• When you marinade food for more than 30 minutes, it must be kept in the refrigerator.  
• Marinades are to be used once. Any leftover marinade must be discarded right after use.     
• When marinating, use dried herbs in place of ground herbs. Ground herbs can remain on your food and give a gritty texture when eating.