Marinating
Soaking food in a seasoned liquid to add flavor and tenderize.
What You're Doing
Submerging food in a mixture of acid (citrus, vinegar), oil, and aromatics for a period of time. The acid penetrates the surface to add flavor and gently denature proteins, while oil carries fat-soluble flavors deeper into the food.
Visual Cues
Look for these signs to know your technique is working:
- Food fully submerged in marinade
- Surface color changing as acid works
- Meat becoming slightly opaque on the outside
- Aromatics releasing fragrance into the liquid
Why It Works
Acids like citrus juice and vinegar break down surface proteins, allowing salt and aromatic compounds to penetrate deeper. Oil dissolves and distributes fat-soluble flavors (garlic, herbs, spices). Salt draws out moisture via osmosis, then the brine is reabsorbed along with dissolved flavors.
Failure Modes
Avoid these common problems:
- Marinating too long in acid - surface turns mushy and chalky
- Not enough salt - flavor stays superficial
- Using reactive metal containers - off flavors from acid
- Marinating at room temperature - food safety risk
Requirements & Guidelines
- Use non-reactive container (glass, ceramic, plastic)
- Refrigerate during marinating
- Pat dry before cooking for proper browning
Technical Details (CKL)
soak "chicken" in "marinade" 120min