Marinades are often composed of acidic elements, designed to tenderize the food and enhance flavor absorption. Typically, these marinades take the form of thin liquids, with many including oil to convey the flavorings into the food.
Marinating enhances flavor without necessarily adding extra fat. It's recommended to marinate food in a glass or ceramic dish in the refrigerator, avoiding the use of metal containers.
The length of marination varies, ranging from a brief 30 minutes to an extensive 2 to 3 days, depending on the type of food and the specific recipe.
When marinating fish, it's advised to limit the duration to 30 to 45 minutes, especially if the marinade contains acidic components like wine, citrus juice, or vinegar. Prolonged marination can result in the breakdown of meat fibers, leading to an undesirable, mushy texture.
Marinating Tips for Success
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