Marinating isn’t rocket science, but there is science behind it.
We rely on marinades to add flavor to meat, seafood, and vegetables. Knowing how marinades work is key to boosting the flavors in your next meal. But how long should foods marinate to add that extra oomph of flavor to chicken, beef, fish, and seafood? Here’s what you need to know.
What is marination?
First, let's talk about why we use marinades. Marination is the technique of submerging foods in a liquid solution of fat, salt, seasonings, and acid over a period of time to boost flavor and lightly tenderize them, albeit mostly on the surface. Aromatics, herbs, sugar, and alcohol can also be added to the solution, as in beef Bourguignon. And let’s not forget proteases, the protein-digesting enzymes found in fruits such as pineapple and kiwi that tenderize food by breaking down muscle fibers and collagen in a piece of meat. But how chicken, beef, fish and seafood react to marinades will affect how long each food should be marinated. Time is a crucial ingredient here; it determines the difference between a succulent pork loin and a tough swordfish steak.
How long to marinate pork, chicken, beef, and seafood
For poultry and beef, it’s best to marinate between two and 24 hours, although marinating for as little as 30 minutes to one hour, as in these Al Pastor-Style Chicken Skewers, can render a dish flavorful and juicy. It’s not recommended to leave them in the solution for more than two days — the meat will become overly soft and mushy. The type and cut of meat is also a factor. Thinner cuts of pork, for example, can marinate for one hour, as in these Sweet and Savory Grilled Pork Chops. However, ribs, like these Mapo Pork Ribs, are hearty enough to marinate for up to 24 hours.
For seafood, as in this Red Chile-Marinated Shrimp, marinades can impart flavor in as little as 20 minutes and up to 30 minutes, like these Swordfish Steaks with Salmoriglio.
How much marinade do you need for pork, chicken, beef and seafood?
Foods must be completely submerged in the liquid for the marinade to transmit flavor. The time needed to marinate varies depending on the marinade-to-meat ratio. As a general rule, the ratio of marinade to meat is about a half cup of marinade per pound of meat.
What does marinating do to food?
Each component of a marinade contributes a different effect. Salt breaks down the protein network in meats and gently tenderizes them, allowing seasonings to penetrate into the food. Meanwhile, acids, whether in citrus or dairy from (say, orange juice or buttermilk), further dissolve the muscle tissue to produce a slightly juicier cut of meat. It's important to note that marinades primarily work on the ingredient’s surface and can’t penetrate very far inside. And since many flavors are fat-soluble molecules, the oil in the marinade keeps the flavors in it on the surface of the ingredient you are marinating.
Types of marinades
Marinades usually fall into one of these three categories: acidic, dairy, and enzymatic. The type of marinade is another factor that impacts the amount of time a food needs to be submerged in the liquid. For example, acidic marinades feature vinegar and citrus as the main drivers of flavor, as in sauerbraten. These marinades, like this citrus-and-soy marinade, use acids to tenderize meat, especially tougher cuts, and add brighter flavors to balance any bitter notes.
Dairy-based marinades use liquids such as buttermilk and yogurt to flavor and tenderize meat, like in tandoori chicken. The lactic acid is milder and works slower to tenderize the meat without it becoming mushy or tough. Also, their natural sugars (such as lactose) along with proteins will caramelize during cooking. For example, chicken can marinate in buttermilk between two to four hours and render a crispy fried chicken with juicy, tender meat, while lamb chops marinate in yogurt overnight.
Marinades that incorporate papaya, kiwi, and pineapple, as in this pineapple chicken, fall into the enzymatic category. Protein-digesting enzymes called proteases break down proteins and collagen, which reduces cooking time in meat. However, marinating meat for too long in an enzymatic marinade results in a mushy texture because the enzymes over-tenderize it. Portobello mushrooms can marinate in as little as 30 minutes in a kiwi-based solution while chicken can be immersed in a pineapple marinade for up to four hours.
When you are marinating an ingredient, remember to refrigerate it during that process. If you want to use some of the marinade as a sauce, reserve some separately before adding it to meat or fish avoid contamination. This way you can make your marinade a versatile workhorse in the kitchen, letting it double as a sauce for basting and dipping after cooking.
This article was written by Diana Perez from Food & Wine and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
