TECHNIQUE KNOWLEDGE

Marinating

Marinating exposes food to a seasoned liquid or paste before cooking. It is highly effective at flavouring surfaces but should not be assumed to penetrate thick food deeply.

Why It Works

Salt can diffuse inward over time, while most aromatic molecules remain closer to the surface. Acids and enzymes alter surface proteins and can damage texture if exposure is excessive.

Method

1. Build the marinade around the cooking method and ingredient.
2. Include salt deliberately rather than relying only on acid and oil.
3. Coat food evenly in a clean non-reactive container or bag.
4. Marinate perishable food under refrigeration.
5. Control time, especially with strong acid or enzymes.
6. Drain or wipe excess marinade before high-heat cooking when it would burn or steam.

Food Safety

Marinade that has contacted raw meat or seafood should not be used as a ready-to-eat sauce unless it is handled and cooked safely according to applicable guidance.

Common Mistakes

• Believing marinade penetrates thick meat completely.
• Using excessive acid for many hours.
• Grilling dripping sugary marinade over very high heat.
• Marinating perishable food at room temperature.

Chef’s Notes

Marinate for surface flavour; salt ahead when you need deeper seasoning. Those are related but not identical jobs.

Related Techniques

Brining, dry brining, grilling, curing, seasoning, and vinaigrette.