Marinades
Let’s get one thing straight: the primary goal of a marinade is to flavor the surface of a piece of meat. To build a marinade, however, it’s equally important to understand what it’s not doing.
Marinades don’t really penetrate. Even when left to work overnight, the flavors only pass below the surface by a millimeter, two at most. What’s more, the rate of penetration slows over time. To maximize distribution, you must do so manually, by scoring, dicing, or slicing thinly.
Acids don’t really tenderize. Though they do technically weaken muscle fibers slightly, the effect is not significant. In fact, the opposite is true. Too much acid for too long denatures proteins (as with ceviche) and causes them to toughen and eventually get chalky.
Now that we know what marinades don’t do, let’s consider how to build and leverage them.
Fat is essential. The lion’s share of flavor molecules - the aromatic compounds in onions, garlic, herbs, spices, and chiles - are much more soluble in fat than water. Oil is the best way to dissolve and distribute flavor in a marinade. Fats also emulsify and thicken the marinade to create a superior coating. The oil protects the meat once it hits the pan. And it tastes good.
Acids are for flavor. Sour notes from citrus, vinegar, and buttermilk are fantastic. Just remember to use them sparingly.
Saltwater. Salt and water are the only two things that really penetrate muscle fibers. Adding salt and liquid to a marinade is basically a partial form of brining. Salt breaks down proteins into a jelly-like substance that better absorbs and retains water. But the aromatics in your marinade, being almost entirely non-water soluble, don’t come along for the ride.
Proteases. Certain ingredients like soy sauce, raw onions, and honey contain proteolytic enzymes which help tenderize the meat by severing proteins into amino acids. The effect is still mostly surface level unless the meat is scored, giving the marinade access to the interior.
The bottom line: marinate meat long enough for the flavors to stick to the surface. Overnight in the fridge is convenient logistically, but after 2-3 hours, you’re generally not achieving much.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Cooking Tip
Don’t wash chicken. Don’t do it! My grandmas had a lot of wisdom, but this is unwise. If there is any harmful bacteria on the chicken’s surface, washing is just gonna splash it around the sink and counter. Inspect your meat. If there’s anything suspicious, remove it with a knife, tweezers, or paper towel. Beyond that, just try to buy trustworthy chicken and cook it to 155℉.
