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🥕Ingredient Preparation
How to Marinate Meat Properly
Learn the proper marinating technique to achieve tender and flavorful meat.
Steps
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Choose the right ingredients: acids (vinegar, wine, lemon), oil, spices, and herbs.
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Use a glass, ceramic container or zip-lock bags - avoid metal which can react with acid.
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Cut meat into uniform pieces for even marinating. Make shallow cuts for better penetration.
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Cover meat completely with marinade. Recommended ratio: 1/2 cup marinade per 500g meat.
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Marinate in the fridge, not at room temperature. Time: chicken 2-6 hours, pork/beef 4-24 hours, fish 30 min-2 hours.
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Turn the meat halfway through for even marinating.
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Remove meat 30 minutes before cooking to reach room temperature.
💡Pro Tips
- •Don't reuse raw marinade - bacteria can spread. If making sauce, boil marinade for 5 minutes.
- •For more tender meat, add kiwi, pineapple or papaya - they contain enzymes that break down proteins.
- •A good ratio: 3 parts oil, 1 part acid for perfect balance.
⚠️Common Mistakes
- •Over-marinating - acid can make meat mushy and lose texture.
- •Too much acid in marinade - makes meat tough instead of tender.
- •Marinating at room temperature - risk of food poisoning.
