About Marinade
Marinades have two purposes: to act as a flavor enhancer and to tenderize. A marinade is usually a liquid used for soaking meat for a duration of time to create a more tender and flavorful product. By breaking down the connective tissues in meat, marinade allows more moisture in. A good marinade is a mixture of acids, spices and oil. Too much acid can cause undesirable effects, so it is important that there is a balanced mixture.
Time Frame
Although there is much disagreement about how long an item should be marinated, it is a good idea to let the marinade soak into the food as much as possible. Some foods, such as chicken and fish, will take less time and may only require 30 minutes to an hour. Other foods may take longer, and it is advised to cut some meat into strips or puncture it with a fork to marinate more effectively.
Types
There are two types of marinades: wet and dry. A dry marinade uses salt to break down the proteins and infuse the other flavors. Strong flavors such as garlic are usually preferred in a dry marinade. Wet marinades use acids, such as lemon juice and vinegar, to break down proteins. Dairy products such as yogurt and buttermilk have also proven to be highly effective.
History
Although there is no exact date and location that marinades can be traced back to, there is evidence that it was being used as far back as the 14th century in Japan and France. The word "marinade" is derived from the Italian word "marinare," which means to pickle fish. Bottled marinades first appeared in the US in the early 19th century. Lea & Perrins Worcestershire sauce came to America in 1850 and is still around to this day.
Benefits
Some studies show that by using an acid-based marinade for about 40 minutes, the amount of heterocyclic amines, or HCAs, can be drastically reduced in meats. HCAs are formed when meat is cooked at a high temperature. Marinating is the best known method for irradiating HCAs, which can be cancer causing. Even if the meat is only marinated briefly it can still be highly beneficial. While no particular ingredient in a marinade has been proven to be more significant than others, the difference between marinated and unmarinated food is about 92 to 99 percent in HCA reduction.
Warning
Marinade that has been used on raw meats should be discarded after one use. If it is necessary to reuse a marinade, boil it for 5 minutes first. Marinade is traditionally not reusable. Food should also be refrigerated during marination. The acid in most marinades is only effective as a tenderizer and does not prevent bacteria. Also, if meat is not pierced during marination, it should be cooked to the well-done stage to make sure that all bacteria are destroyed.
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