Marinating

Soaking food in a seasoned liquid (marinade) before cooking to add flavor and sometimes tenderize. Effective marinades include acid, fat, and flavoring agents.

When to Use This Technique

Chicken, lamb, and pork before grilling or roasting
Tofu and tempeh to add flavor pre-cooking
Fish (limit to 30 min — acid can 'cook' delicate fish)
Tougher cuts before braising

Step-by-Step Instructions

Combine: acid (yogurt, lemon, vinegar), fat (oil), aromatics (garlic, ginger), salt, spices

Tip

Acid tenderizes (not deeply, but flavors surface). Fat carries fat-soluble flavors. Salt penetrates deepest.

Score chicken/meat with knife to help marinade penetrate

Tip

Deep cuts allow marinade to reach interior rather than just the surface

Submerge food completely in marinade — use zip-lock with air pressed out

Tip

Maximum surface contact maximizes flavor transfer

Refrigerate: chicken 4-24h, beef 2-24h, fish 15-30min, tofu 1-24h

Tip

Longer is not always better. Over-marinating in acid makes texture mushy.

Common Mistake

Marinating fish too long 'cooks' it in acid, creating rubbery texture

Remove from fridge 30 min before cooking to come to room temperature

Tip

Cold meat cooks unevenly — outside overcooks before center is done

Pat dry before searing/grilling for best browning

Tip

Wet marinade on surface causes steaming not searing

Visual Cues to Look For

Meat changes color slightly from acid contact
Chicken in yogurt marinade: white coating penetrates cut surfaces
After cooking: char marks develop on marinade residue

Equipment Needed

Zip-lock bag or non-reactive bowl (glass, ceramic, stainless)
Refrigerator

Related Techniques

briningdry briningsearinggrilling

Quick Reference

Difficulty

Easy

Time Required

30 minutes to 24 hours