The secrets to great marinades
Marinades are used to tenderize the muscle
fibres of meats while adding aroma and flavour!
Wet marinade
The basic wet marinade always starts with an acid
ingredient to break down the fibres and make the flesh softer:
- white or red wine
- unsweetened citrus
- apple or white cranberry juice
- flavoured vinegar
- beer
- yogurt
- mustard
- Tamari sauce
Oil and spices are added to this acid ingredient. Aromatic
fruits and vegetables can also be added to the mixture.
A wet marinade can also be a cooked
marinade in which aromatics foods such as carrots,
onions, celery, garlic are cooked in the marinating liquid. This
type of marinade is used to tenderize and mellow
more pronounced-tasting meats and game, to flavour and preserve
foods.
Dry marinade
A dry marinade is used primarily to flavour and
heighten the taste of meat without necessarily tenderizing it. The
basic dry marinade consists of herbs, spices,
aromatic compounds mixed with a small amount of oil and, at times,
alcohol. The meat is not left very long in a dry
marinade because its purpose is simply to perfume
the meat.
 Tea & Sea Marinade (for Salmon, Tuna and Swordfish) |
 Peanut Marinade (for white meat) |
 Teriyaki-Style Oriental Marinade |
 Balsamic Marinade (Raw Scallops) |
- The numerous herbs and spices available today provide endless opportunities when preparing a dry marinade.
- If you have more of a sweet tooth, add a little maple syrup.
- If you prefer spicy, add some Tabasco sauce, harissa, Worcestershire sauce or a little hot pepper.
- Soy sauce, tamari, Hoisin oyster sauce will add a salty taste to the marinade.
- Calculate at least 250 ml (1 cup) of marinade per kilo (2.2 pounds) of meat.
There is an infinite number and variety of herbs and spices, not
to mention flagrant oils that can be used to marinate meat.
Irresistible flavoured oils, including walnut, hazelnut, sweet
almond and grape seed oils are all sure bets when it comes to
marinades’not to mention the fabulous Delicato,
Mezzo and Robusto olive oils that are also Irresistible!
Containers
- Use glass, porcelain or stainless steel containers.
- Avoid aluminum, which will oxidize on contact with acid ingredients in the marinade and transfer a metal taste to your food. The same advice applies to tools and utensils.
- Place the meat in the bag, pour in the
marinade, remove the air and set the bag in a
bowl.
Techniques
- Refrigerate in an air-tight container to avoid any proliferation of bacteria and to protect other foods in the fridge from absorbing the aroma of the marinade.
- For thicker cuts of meat, it is a good idea to prick the flesh here and there to allow the marinade to better penetrate the meat.
- Never re-use marinade that has been in touch
with raw meat. It should be discarded. If you would like to use it
as a sauce to flavour the cooked meat, the
marinade should be boiled for 10 to 15 minutes
prior to serving.
Marinating time
- For best results, meat should be left to marinate at least one hour, which gives it time to absorb the flavour and become more tender.
- Results are even more satisfying when the meat is left to marinate overnight (depending on thickness) because the longer it marinates, the more flavourful it becomes.
- Marinating time should not exceed 24 hours however because after this time, the marinade will actually start to cook the meat.
- Culinary tips and advice for continued barbecue success
- Health and safety recommendations for barbecuing
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- Barbecuing lamb
- Barbecuing beef
- Barbecuing pork
- Barbecuing veal
- Barbecuing poultry
- Fire up the grill for a sizzling summer!
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