Techniquebeginnerdraft
Marinating
Also searched as: marinade, marinating, yoghurt marinade
In short: A marinade mainly seasons the surface. The salt in it penetrates deeper; acid and oil stay on the outside.
Picture it
Like paint on wood: it stays on the surface; only salt soaks in deeper, like a wood stain.
What happens
Aromas and oil barely penetrate. Salt moves slowly to the inside and makes the meat juicier. Acid changes the surface and can make it mealy if left too long. Yoghurt is mild and works well for longer marinades.
How it’s done
Sequence · Step 1 of 4
Mix a marinade with salt, aromatics, a little oil and a little acid.
All steps as a list
- Mix a marinade with salt, aromatics, a little oil and a little acid.
- Turn the meat in it and leave it in the fridge.
- Acidic marinades only for a few hours.
- Wipe off and pat dry before frying.
Common mistakes
- Wet from the marinade into the pan: it stews instead of frying.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)