Elevate Your Cooking With Marinades

By Nicole Buckley

To marinate or not to marinate? This is the question you must ask yourself before cooking, as marinating isn’t something that can be done at the last second. Marinades are a magical component of cooking. Not only do they infuse your food with complex flavors, but they also help tenderize meat, elevate vegetables, and add depth to almost anything you can imagine. Whether you're grilling, roasting, or pan-searing, the right marinade can take your meal from ordinary to extraordinary. Once you figure out the ratios and which flavors blend well together, you can create hundreds of options. Let’s dive into the delicious world of marinades and explore how you can make the most of them in your kitchen.

Essential Ingredients for a Perfect Marinade

Making your own marinade is simple and can be done in minutes. Here’s a basic formula to follow:

1. Choose Your Acid: For a tangy kick, opt for lemon juice or vinegar. For a milder, more subtle acid, try wine or yogurt.

2. Pick Your Oil: Olive oil is a popular choice, but for a more distinct flavor, try coconut oil, sesame oil, or even peanut oil.

3. Add Flavoring: Fresh herbs (like rosemary, thyme, or basil), garlic, onions, soy sauce, honey, Dijon mustard, or any spice blend you love can be added to suit your taste.

4. Balance the Ratio: A common ratio is 3 parts oil to 1 part acid, but feel free to experiment with it. Some marinades work better with a higher acid content (especially for tenderizing meats), while others may lean more heavily on oil for moisture retention.

How Long Should You Marinate Meat?

How long to marinate your steak depends on the size and variety of the cut you're using.

- Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours.
- Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

- Chicken breasts and pork tenderloin: 30 minutes to 2 hours

- Steak, lamb chops, or chicken thighs: 1 hour to 4 hours

Marinating Tips and Tricks

Use a Sealable Bag or Covered Bowl: Marinate meat in a plastic sealable bag or a covered bowl to ensure the marinade evenly coats the meat. This also helps prevent any messes in the fridge. 

Refrigerate, Don’t Marinate at Room Temperature: Always marinate your meat in the fridge to prevent bacteria growth. Room temperature can cause the meat to spoil.

Pat Dry Before Cooking: After marinating, remove the meat and pat it dry with paper towels. Excess moisture can interfere with searing or grilling and prevent a nice crust from forming.

Save Some Marinade: If you want to use the marinade as a sauce, be sure to set some aside before the meat is placed in it. Never reuse marinade that has been in contact with raw meat.

Experiment with Different Flavors: Don’t be afraid to experiment. Add new spices, herbs, or even a splash of alcohol (like wine or whiskey) for unique flavor notes. Here is a great recipe for Red Wine Steak Marinade. You can also try different types of citrus or vinegars to play around with acidity.

Marinating meat is a simple yet transformative technique that can elevate your dishes from good to great. By experimenting with different flavors, acids, and seasonings, you can unlock a world of possibilities for every meal. Remember, the key is balance—don’t be afraid to try new combinations, and most importantly, have fun with the process! So the next time you’re in the kitchen, reach for that marinade and let your meat soak in all those delicious flavors.

- The Gang at Farmingdale Meat Market