Marination

Marination involves soaking food in a seasoned liquid—called a marinade—before cooking. This liquid can be acidic (using vinegar, lemon juice, or wine), enzymatic (using pineapple, papaya, yogurt, or ginger), or neutral in pH. Marinades typically also contain oil, salt, herbs, and spices. The process is used to add flavor and tenderize tougher cuts of meat, and it can last anywhere from a few seconds to several days.

Marination is similar to brining, but brining relies on salty brine rather than acids or enzymes. It also resembles pickling, though pickling is done for much longer periods—months or even years—mainly to preserve food. Marination, in contrast, usually takes a few hours to a day and focuses on enhancing flavor or tenderness.

Tissue breakdown

Different cuisines use different marinades. The French word marinade comes from the verb mariner (“to pickle in sea brine”), which traces back to the Latin noun mare (“sea”), suggesting marinades may have originated from ancient brining or once used sea brine as an ingredient. In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product; However, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice.

If raw marinated meat is frozen, the marinade can break down the surface and make the outer layer mushy. Macerating is a similar food preparation method often confused with marinating. For safety, raw pork, seafood, beef, and poultry may carry harmful bacteria that can contaminate the marinade.

Safety considerations

Marinating should be done in the refrigerator to slow bacterial growth. Used marinade should not be turned into a sauce unless boiled directly before use; otherwise, fresh or reserved marinade that hasn’t touched raw meat should be used. The container should be glass or food-safe plastic. Metal, including pottery glazes that may contain lead, reacts with the acid in the marinade and should be avoided.