FLAVOR-INFUSION WITH MARINADES
The ins and outs of crafting your own marinades for cooking, PLUS 4 basic marinade recipes
One of the easiest flavor-infusing methods is the use of a marinade prior to cooking.
The process of marinating food is not a new technique. In fact, it’s been around for many centuries as a means of preservation due to the lack of refrigeration. But other than pickling, marinating foods for cooking was not a process that I recall being used in my family’s Midwestern refrigerator-enabled kitchen while I was growing up. As a young adult, I somehow discovered marinade recipes and began using them for meat, seafood, and vegetables. It all felt new and modern to me at that time.
Today, marinades are commonplace - recipes and theories abound, restaurant menus regularly offer marinated dishes, and grocery stores provide an array of ready-made bottles and ready-to-cook marinated entrees.
Despite the availability of ready-made products, I am going to encourage and empower you to make your own at home! It is part of the basics of cooking, as far as I am concerned, and one of the easiest “back pocket” techniques I can teach for infusing flavor into meals. Measure a few ingredients into a bowl, whisk them together and, presto, you’re ready to go! And, depending on what food you wish to marinate, the process can take as little as 15 - 30 minutes.
The benefits are many. Most manufactured marinades contain ingredients that you may not desire such as low-quality oils, vinegars and spices, additives and preservatives, added refined sugars, food coloring, etc. They also cost more than making your own at home. By taking a few minutes to craft a marinade yourself, you are able to use fresher, better-quality ingredients, control levels of sodium and sweetener, and adjust the flavor profile so it is just right for your taste buds. It’s also a great way to use up extra flavoring ingredients such as herbs or onions, and experiment with spices that are new to you or that you may not have as much occasion to use.
WHAT IS MARINATING?
Essentially, marinating is a process of soaking foods like meat, seafood, vegetables, or tofu in a flavorful liquid prior to cooking. This process is useful for seasoning food, tenderizing it, and helping to maintain moisture.
A basic marinade is composed of fat, acid, aromatics, and salt, much like a vinaigrette. In fact, many vinaigrette recipes can do double duty as a marinade.
Marinades are generally used for food that is grilled, roasted, pan-fried, stir-fried, or sautéed. One exception is for ceviche in which raw fish or seafood is “cooked” or cured in a high-acid marinade for a longer period of time and not heated prior to serving.
CREATE YOUR OWN MARINADE
Most basic marinades start with a 3 to 1 ratio of fat to acid, just like vinaigrettes. However, the ratio can vary depending on the desired flavor profile and the food item being marinated.
The process of making a marinade is fairly simple and straightforward. Here are the steps to use as a basic guideline:
1. SELECT INGREDIENTS
For the FAT, choose a good quality oil such as olive, avocado, safflower, canola oil, vegetable oil, or a small amount of nut or seed oil. Yogurt, coconut milk or buttermilk are also good fats to use in marinades.
For the ACID, choose a traditional aged or fruit-infused balsamic vinegar, red or white wine vinegar, apple cider vinegar, lemon, lime, apple, cranberry, or orange juice, wine, or beer.
For the AROMATICS, choose any single or combination of fresh or dried herbs, dried spices such as basil, thyme, oregano, marjoram, cumin, coriander, paprika, etc. Pre-made herb or spice blends work well and save time.
For SALT, choose either kosher or sea salt, soy sauce, tamarin, coconut aminos, or Worcestershire sauce.
Remember that the freshness and brand of ingredients used can affect the flavor of the marinade. Use the best quality ingredients whenever possible.
2. MEASURE AND MIX
Measure the fat and acid into a small mixing bowl.
Add aromatics
Use approximately 1 tablespoon fresh herbs or 1 teaspoon dried herbs and/or 1/4 - 1/2 teaspoon dried spices per 1 cup marinade.
Add salt
Use approximately 1/2 teaspoon kosher or sea salt, or 1 tablespoon of low-sodium soy sauce, tamarin, or coconut aminos per 1 cup of marinade.
Whisk all ingredients together until fully combined.
Your marinade is ready to use!
A Few Additional Tips:
Use non-reactive, food-safe bowls or containers for marinating food items such as glass, stainless steel, good-quality plastic containers, or heavy-duty plastic zip-lock bags. Do not use containers made of aluminum.
Prepare approximately 1/2 cup of marinade per 1 pound of food.
Freezing food items in their marinades can cause them to become mushy so is not recommended.
FLAVOR BOOSTERS
Ready to get creative? Consider adding any of these ingredients to the basic formulation outlined above.
Onion
1 teaspoon fresh, minced, or 1/4 to 1/2 teaspoon dried
Garlic
1 teaspoon fresh, minced, or 1/4 to 1/2 teaspoon dried
Ginger
1/2 to 1 teaspoon fresh, minced, or 1/4 teaspoon dried powder
Dijon or Grainy Mustard
1/2 teaspoon to 1 tablespoon
Dry Ground Mustard
1/4 to 1/2 teaspoon
Honey, Maple Syrup, or Molasses
1 teaspoon to 1 tablespoon
Citrus Zest
1/2 teaspoon to 1 teaspoon
Black or White Pepper
1/8 to 1/4 teaspoon
Cayenne Pepper or Dried Red Pepper Flakes
1/8 teaspoon to 1 teaspoon depending on desired heat level
CONSIDER CRAFTING A SPECIFIC FLAVOR PROFILE
Have a taste for Creole, Indian, or Mexican flavors? Craft a specific flavor profile by incorporating commonly used ingredients for your selected type of cuisine into the marinade. Choose one or more of the listed ingredients to add to the basic marinade formula.
Asian
garlic, ginger, cilantro, basil, lemongrass, star anise, turmeric, pepper flakes or wasabi, sesame oil, rice wine vinegar, soy sauce
Creole
onion, garlic, celery, thyme, basil, oregano, parsley, lemon, Cajun and blackened seasoning blends
French
onions or shallots, chives, thyme, tarragon, rosemary, oregano, lavender, dill, fennel, bay leaves, sage, herbs de Provence blend, red or white wine
Greek
garlic, rosemary, bay leaves, dill, basil, fennel, marjoram, mint, parsley, sage, savory, tarragon, thyme, oregano, lemon, olive oil
Indian
yogurt or coconut milk, garlic, curry powder (such as sweet curry, garam masala, Madras curry), cardamom, ground coriander, cumin, dried chili peppers, fenugreek, fennel
Italian
garlic, onions, basil, rosemary, oregano, rosemary, thyme, sage, fennel, parsley, lemon, olive oil, balsamic vinegar
Mexican
garlic, onions, hot peppers, chili powder, cumin, cinnamon, ground coriander, allspice, thyme, oregano, cilantro, lime, hot sauce
HOW LONG DO I MARINATE THE MEAT, FISH, SEAFOOD, VEGETABLES OR TOFU?
Times vary based on the item, size, and in the case of meat, whether it is bone-in or boneless. It is best to check specific recipes but as a general guide:
Poultry, Tender Vegetables, Tofu, Fish and Seafood are best when marinated for a shorter period of time because acids can degrade their texture.
Poultry (boneless, skinless, smaller pieces) - 30 - 60 minutes
Poultry (bone-in, cut into pieces) - 2 - 12 hours
Poultry (whole, bone-in) - 4 - 24 hours
Tender Vegetables and Tofu - 15 - 30 minutes
Fish and Seafood - 15 - 30 minutes
Pork, Beef, Lamb, Sturdy Vegetables, and other dense foods benefit from longer marinating times.
Pork (boneless and bone-in) - 1 - 12 hours
Beef and Lamb - 4 - 24 hours
Sturdy Root Vegetables - 45 - 60 minutes
WHAT ABOUT FOOD SAFETY WITH REGARD TO MARINADES?
Marinades can pick up bacteria from the raw foods that are soaked in them so to avoid any undesirable effects remember to:
Marinate items in the refrigerator, not on the counter at room temperature.
Discard marinating liquid after the food is removed. Do not save it for future use, brush it on the food as it is cooking, or serve it as a sauce.
If basting or a sauce is desired, save a portion of the unused marinade in a separate container prior to adding the food items.
Thoroughly wash bowls, containers, utensils, etc. used for marinating in hot soapy water or in a dishwasher, and toss plastic zip-lock bags.
RECIPES
BONUS - To get started, check out these four basic marinade recipes. And, feel free to get creative with your own. Enjoy!
YOUR TURN:
Do you use marinades? Share your favorite flavors and any tips you have with us here.
So inspiring, Susan! This blast is packed full of fabulous information that I will definitely be using as reference! Thank you for compiling and sharing.