Marinading- The Secret to Tastier, Tender and Juicier Meat/Seafood
Find out how to make your meat and fish tender, tastier and juicer by marinating them.
A marinade is a paste-like solution where food especially meat, is soaked before cooking. Marinades are powerful tools when it comes to creating flavorful seafood and meat, which makes them tastier and helps make them tender by beginning the breakdown process of cooking. I always marinade my meat and seafood before cooking them because they always come out so tender, tastier and juicier. There are many great marinades that you can buy at a grocery store but the way to get the best marinade is to make it yourself.
How To Make A Marinade
To make a simple marinade,
- Take your oil of choice (I like to use extra virgin olive oil because it adds flavor to my marinade)
- Add an equal part of acid ingredient (vinegar or lemon juice or wine will do).
- Throw in whatever seasonings you like (seasonings like curry powder, thyme, soy sauce, onions, garlic, ginger, pepper, etc). This depends on the recipe you are creating.
- Afterwards, pour the content into a Ziploc bag or a plastic container, add the meat or seafood and refrigerate until you are ready to cook.
It’s as easy as ABC
Important Points to Note When Making A Marinade
- Meat such as beef and pork should be marinated the longest, anytime from an hour to ten hours depending on the thickness of the cut and strength of the marinade.
- Poultry such as chicken and turkey should be marinated anytime from 30mins to 3 hours.
- Fish and seafood should spend no more than 30mins in a marinade.
- You need enough marinade to cover the meat or seafood completely so there is no exposed surface.
- Acidic ingredients (such as vinegar, citrus juice or wine) and oil are two major ingredients used in creating a marinade. The addition of oil will help lock in moisture so your meat won’t dry out and toughen up and the acidic ingredient helps slow the growth of harmful bacteria.
- Never marinade your meat at room temperature. Although marinating can slow the growth of harmful bacteria, it can not stop them completely. So always ensure you store your marinade in the fridge until you are ready to cook.
- If you intend to use your marinade as a sauce after you have taken out the meat, you will need to bring it to boil for 5 minutes before it is safe to consume.
- Do not marinade meat and seafood longer than required to avoid them from becoming too soft and mushy, which is certainly something you won’t want to serve. For example, fish and seafood such as shrimps can actually cook in an acidic environment. So be very time conscious when marinating.
- Marinades are very useful and extremely important for grilling because of the high intense heat produced by grills.
Try marinating your meat and seafood before cooking and every bite will be a yummy experience you will not forget in a hurry…I promise you!