The process of marinating is to put meat or fish in a sauce for a period of time to add flavor or to make the meat or fish more tender. Marinades are a great way to add taste and savour to food. Chicken, meat, fish, vegetables and almost any kind of food can be marinated.
Liquid Marinade usually contains three components: an acid, such as vinegar or citrus juice like lemon or lime; oil, which protects the meat from drying out; and flavorings, such as herbs, spices and vegetables. Almost any food can be marinated: meat, poultry, fish and vegetables.
The acid – the vinegar or citrus juice breaks softens and breaks down the meat allowing the ingredients to permeate well.
The oil prevents the meat from distending and breaking away; it keeps the meat together.
The spices are flavours; these include; onions, garlic, salt, chili pepper or other spices you choose depending on your recipe.
Generally, the longer meat stays marinated the better, the more the ingredients can enter into the meat.
For chicken, beef, turkey and animal meats generally a good marinades takes at least 6 to 12 hours or you marinade overnight. Fish should not be marinated for more than 3 hours because of its tender nature.
Prepare the marinade in a bowl first; cut all the ingredients into pieces; chop them into small pieces. When the spices are cut tiny it seeps better into the meat rather than leaving them as whole chunks.
Insert the meat into the marinade and put into the refridgerator. It is better to marinade inside the refridgerator rather than at room temperature.
Also, containers for marinades should be plastic reseable bags, or plastic containers or stainless steel rather than aluminium. Using aluminium or other reactive materials could react with the ingredients creating a chemical reaction.