5 Useful Reason Why Marinade Recipes Works - By: Cassandra Leatherman

1. Flavor

Probably the number one reason to use marinade recipes is for the flavor. Your freedom to choose ingredients that suit your taste, makes it easy (see reason number 3) to customize the flavor.

The flavor comes from all of the ingredients and can vary greatly. But, the choices of herbs, seasonings and spices are limitless when you consider the possible combinations.

2. Tenderization

Marinade recipes do not actually tenderize the meat. But, the acid in the marinade will chemically alter the muscle fibers, giving it that effect. Since acids can be vinegar, wine, beer, lemon juice, lime juice, etc., they also have a great influence on the flavor (see reason number 1).

This tenderization effect can also be caused by enzymes found in some foods. As with acids, the muscle fibers are denatured (broken down) by the enzymes, too. These enzymes are in foods such as raw onion, fresh ginger, pineapple, and green papaya.

Another even more powerful form of "tenderization" comes from fermented milk products like yogurt and buttermilk. It is the bacteria in them, with their digestive qualities, that acts upon the meat to denature it. Meat seems to stay moister when these are used.

3. It's Simple

Marinade recipes are simple in that they only contain an acid, oil, and seasonings. OK... maybe some recipes can get pretty long with all of their ingredients (seasonings, spices and such). Some people do tend to go overboard (like some BBQ rub recipes).

But, it is still very straightforward. Here is an example of a basic marinade recipe:

1/2 c olive oil

1/4 c lime juice

1/4 c Tequila

1 packet of Italian salad dressing

Blend all of the ingredients together and add the meat. Use a glass or non-aluminum bowl to prevent discoloration. All surfaces of the meat must come in contact with the marinade. So, turn the meat every 30 minutes. You might, however, rather use a zipped plastic bag. This will allow all surfaces of the meat to be in contact with the marinade at the same time. You will probably use less marinade, too.

Marinating times vary from a few minutes, to 24 hours. A combination of factors figure into how long the marinating should last. Type of meat, size of the meat, delicateness, strength of the acid, and temperature are some things to consider.

Small pieces of fish in lime juice at room temperature would only need a few minutes to marinate. A 10 pound beef brisket in soy sauce in the refrigerator might need to marinate overnight or longer.

4. Good for You

When meat is flame cooked at high temperature, cancer-causing agents called Heterocyclic Amines (HCAs) can be produced. You may have seen it in the news at different times over the last few years. The use of marinades may actually discourage the formation of HCAs on char-grilled meats.

Of course you still have to be careful and follow some basic food safety practices when using marinade recipes, too. Clean surfaces thoroughly and avoid excess contamination. Throw out any leftover marinade that has come into contact with raw meat. And always marinate in the refrigerator.

5. It's Been Done for Centuries

In ancient times people tried different ways to preserve meat. If you remember from History class, refrigerators didn't work back then (no place to plug them in).

They tried salt, sun and other ways of drying the meat. They tried oils, and maybe even accidentally, acids of different types. People started using spices, (probably also accidentally), to improve the flavor. Worcestershire sauce is one of the results of those early attempts to preserve foods.

Today, marinade recipes are fairly standard (acid, oil, seasonings). But that's far from saying "they're all alike". You have the power to make them taste the way you want. Delete, add, or adjust ingredients to suit your own taste. You will get better with practice (you really will). Take the benefit of all those centuries of experimentation and try it. Get yourself another drink and create a marinade.

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