Marinating is the process of soaking foods – usually meats – in a seasoned liquid before you cook them. This includes vinegar, wine, citrus juice, pineapple or papaya juice. Use a light hand with pineapple or papaya, though, as the enzymes within these are likely to take your food from fab to flat pretty quickly. Don’t over-marinate. The worst thing you can do to a piece of meat is to over-marinate it. The acids in a marinade can easily make a delicate piece of protein, such as fish, mushy and textureless if left too long.
Key Takeaways:
“Marinades can work magic. They tenderize meat, infuse it with flavor, and can give a dish that one-of-a-kind twang that’ll keep you coming back for more.”
Read more: https://food52.com/blog/22321-how-to-build-the-perfect-marinade-from-scratch