When it comes to cooking, marination is the key to adding flavor and moisture to pretty much everything. It is blend of ingredients that can elevate food to a whole new level of deliciousness.
By marinating, ingredients such as salt is able to penetrate beyond the surface of the meat. it also helps to tenderize meat and add moisture.
Generally, marination is the process of soaking food in a liquid that can either be acidic or neutral. Additionally, it often contains oils, herbs, and spices.
The process of marination usually takes anywhere between a few hours to a day. With marination, the goal is to completely coat the meat with a mixture of spices and herbs so that it creates a thin layer of flavor before cooking.
Wet vs Dry Marination
As the name suggests, wet marination involves liquid. This type of marination should be done for a short period of time and it should always be left to marinate in the fridge. Salt is a big no-no as it will end up sucking the natural juices out of the meat.
Dry marinades, are also known as dry rubs or BBQ spices. This is a good way to pack even more flavors into the cut of meat. Unlike in wet marination, the main ingredient in a dry marinade is salt, accompanied by dried herbs and a variety of spices.
Here, the salt works to break down the proteins of the meat so that other flavors can be absorbed. Before a dry rub, it's important to first coat it with lard, oil or water so that the rub can adhere to the surface.
Dry rubs are easier to use, simple to make and can actually create a noticeable effect
Dry Rubs are also easier to use, less fussing, and can actually create a noticeable effect. It is also the preferred method of marination used by real barbeque pros. Some popular examples are Cajun, Tex-Mex and Jamaican.
Marinades can be further divided into three types.
Acidic Marinades
This marinade includes the use of bases such as wine or vinegar, or highly acidic juices such as tomato juice or citrus juices.
The acids work to loosen the protein bonds in the meat. When this occurs, it will cause the meat to become more tender.However, when left to marinate for too long, it can tighten up the meat, and squeeze the juices back out, which will toughen the meat.
Dairy Marinades
This type of marination may seem strange to many but there are chefs and grilling experts who believe it is the only proper way.
The calcium helps activate the enzymes in the meat, similar to the process of aging meat. It will then break down the proteins in the meat to make the meat more tender. Buttermilk and yogurt, both acidic, are commonly used.
Enzyme Marinades
Papain or bromelain, found in fruits such as kiwi, papaya, pineapple are also marinade material. They help break down muscle fibre and can break down the meat to make it more tender . However, when left too long, it can make your meat dry and tough.
