Marinating Foods
Some cooking methods tend to dehydrate foods or expose them to very high temperatures, which could damage their texture or flavor; additionally, some foods can be quite tough (like certain cuts of meat), dry, or need to be freed from unpleasant aromatic elements (as is the case with game).
Marinating foods before cooking them is an interesting way to address these issues while also adding more flavor to what you are preparing. It is a rather simple process that, however, requires some precautions and, above all, a bit of advance planning.
The Ingredients…
A typical marinade consists of three types of ingredients: acids (such as wine, beer, vinegar, or lemon juice), oils (essentially extra virgin olive oil), and aromatics (spices and herbs). In some cases, various sauces can also be added (soy sauce, yogurt sauce, Worcestershire sauce).
Example
Extra virgin olive oil, 90 ml
Red wine, 50 ml
Garlic, 2 cloves chopped
Parsley, thyme, sage, and rosemary, 1 bunch each
Coarsely ground black pepper, 1 tablespoon
This example shows a “typical” marinade for red meat to be prepared on a grill or griddle. The proportions and types of ingredients can vary depending on the dish being prepared, and they must adapt to both the characteristics of the food and the final result you want to achieve.
…And How They Work
The acids break down the proteins in the foods, making them more tender and sensitive to other flavors, the oils retain the natural flavor and moisture, preventing dehydration both before and during cooking, while the aromatics add flavor to the foods.
Sauces are a combination of the previous elements: a very elaborate sauce (like American barbecue sauce) could serve as a marinade without the need for additional ingredients. If the flavor of the sauce is lacking something or is unbalanced, it can be corrected, taking into account its characteristics (for example, the aforementioned barbecue sauce tends to be slightly sweet, so it should be “corrected” with spicy spices or an aromatic vinegar).
Some types of oil also serve as aromatics: this is the case with olive oil, which is the most interesting choice for a marinade.
If you plan to cook the dish in the oven, you can also use the marinade as a cooking base, provided the ingredients hold up well to heat (so avoid sauces that contain sugars, which caramelize at low temperatures). Full-bodied red wine, olive oil, tomato sauce, and aromatic herbs are excellent when used as a cooking base.
How to Marinate
Take a fairly large container that easily holds the foods to be marinated and the marinade itself. Do not use metal or lightweight plastic containers, as they might leach harmful substances into the food, especially if in contact with acidic substances. Ceramic, porcelain, glass, and Pyrex are all suitable materials for marinating.
Place the covered container in the refrigerator for the necessary time and remove it just before cooking; if you are using frozen ingredients, thaw them just before marinating. It is important that the foods are completely covered by the marinade.
How Long to Marinate
Do not marinate foods for too long, or they will become mushy and fragile, compromising the cooking; in general, the tougher the food, the longer it should be marinated.
Below are some optimal times depending on the type of food:
- Red meats (beef, lamb): 4 to 6 hours
- Pork: 2 to 4 hours
- Poultry: 2 to 4 hours
- Whole fish: 1 or 2 hours
- Fish steaks (like swordfish): half an hour to one hour
- Game: 4 to 8 hours or even longer, depending on the type of meat. Some meats, like hare or wild boar, may require several days: ask for more precise indications from the seller, as conditions can vary significantly depending on the animal's origin (wild or farmed)
- Vegetables: half an hour to 1 hour.
Hygiene
Never leave foods marinating outside the refrigerator and do not exceed the times mentioned above.
Since raw meat or fish rele
