How it works
Marinades typically combine flavouring agents with a tenderising component. Acid-based marinades, using ingredients like vinegar, citrus juice, or wine, brighten flavour and begin to break down proteins by denaturing them. However, if left too long, acids can tighten muscle fibres, resulting in a tougher texture rather than tenderising. Timing is crucial with acid marinades to avoid this effect. Dairy-based marinades, such as those using yoghurt or buttermilk, tenderise more gently. The lactic acid in dairy breaks down proteins slowly and evenly, making it ideal for delicate cuts or poultry. These marinades also add a subtle creaminess and help retain moisture during cooking, producing a juicy final result. Enzymatic marinades rely on natural enzymes found in fruits like pineapple and papaya. These enzymes aggressively break down proteins, which can tenderise very quickly but also risk turning meat mushy if left too long. Use enzymatic marinades sparingly and for short periods, especially with thinner cuts. Always pat food dry after marinating to ensure good browning when cooking over fire or on the grill.
Best for
- weeknight flavour boosts
- tenderising strategy for tougher cuts
- preparing vegetables for grilling
- adding moisture and flavour to poultry
- quick flavour enhancement for lean meats
Common mistakes
- Marinating too long in strong acid and ruining texture
- Not salting and expecting flavour to soak in
- Cooking wet-marinated food without drying and getting poor browning
- Using enzymatic marinades for extended periods causing mushiness
- Ignoring marinade timing based on protein type