Marinating: the basics

In short: When marinating, meat, fish, tofu or vegetables sit in a flavourful mixture for a while to take on taste. Typical ingredients are oil, acid, salt and aromatics such as herbs, garlic or spices.

In more detail: A marinade works mainly on the surface, as most flavours penetrate only a few millimetres. Salt penetrates deeper and can help meat stay juicy. Acid makes the surface more tender, but tends to do more harm than good if left too long.

In detail

• Oil: It carries fat-soluble flavours and helps the marinade cling evenly.
• Acid: Lemon juice, vinegar, wine or yoghurt add freshness. Left too long in an acidic marinade, fish quickly turns soft and the surface of meat becomes mushy.
• Salt and soy sauce: They season and help the food hold its moisture better. With a salty marinade, go easy on seasoning later.
• Time: Fish and prawns usually need only a short time, poultry and pieces of meat a few hours up to overnight, vegetables and tofu often just half an hour.
• Marinate cold: Always marinate raw meat and fish covered in the fridge, not at room temperature.
• Leftover marinade: Do not use marinade that has been in contact with raw meat or fish as a raw sauce. Either bring it to a thorough boil or throw it away (küchenhygiene-und-lebensmittelinfektionen-salmonellen-und-co-vermeiden, maillard-reaktion).
• Before frying: Let the food drain well or pat it dry. A wet surface browns less well.
• Sugar and honey: They give shine and colour but burn easily on the grill or in a hot pan. It is better to apply such marinades towards the end.
• Dry marinade: A rub of salt, sugar and spices is rubbed straight onto the food and is particularly suitable for grilling and oven dishes.