Marinating is a simple technique that adds flavor to a variety of foods. It is often used with meats, but you can also marinate vegetables, fish and poultry as well. The basic principle is to combine a liquid with oil and vinegar, and then let it sit on the food for a certain period of time.

The liquid in the marinade works to tenderize the meat, while it also allows the meat to absorb all of the flavors in the ingredients and the other liquid that it’s soaking in. The amount of time you need to marinate depends on the type of meat and cut. Tough cuts like brisket, chuck and shank might need a longer marinade than thin cuts of chicken breast or chops.

Tenderizing

Adding an acid to the marinade, typically vinegar or another flavorful liquid, will help to break down protein bonds in the meat and soften it. This will make it easier to break down while cooking and will improve its overall taste, too. You can use a wide variety of acids, including lemon juice, apple cider and white wine.

Flavoring

A good marinade will contain all the essential elements to make your dish taste its best. This includes flavorful oils and spices, as well as an acid to tenderize the meat.

Making Your Own

You can save a lot of money by making your own marinade. You can find a wide variety of recipes on the internet, or you can try to create your own combination of ingredients. It can take some trial and error, but it’s worth the effort to learn how to do it right.

The secret to a delicious marinade is balance. You want to have an equal proportion of oil and vinegar with whatever other seasonings or ingredients you’re incorporating. If the ratio is too high, the marinade might be too heavy or watery, and you’ll end up with a drab dish.

Depending on the type of vegetable or meat you’re working with, you might need to increase or decrease the ratios of these two ingredients in order for it to be balanced. For example, if you’re working with a tough cut of meat, such as a beef steak or pork chop, you may want to increase the ratio of vinegar, which will tenderize the meat, while still leaving it a bit on the crunchy side.

Other vegetable and meat marinades might require a higher ratio of acidic ingredients, such as lemon juice, apple cider or white wine vinegar. For example, you can marinate a brisket in a vinegar-based sauce, while a chicken cutlet might be better off in a citrus-based sauce.

A small percentage of the marinade’s acid is lost during cooking, so you need to make sure that your marinade has enough to help the meat or vegetable absorb all of the flavors and not just the oil and vinegar. A general rule of thumb is to use a quarter cup of vinegar per pound of meat, but you can use more or less depending on what’s in the marinade and the type of dish that it’s a part of.