Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH.[1] In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.
Chicken in marinade
It is commonly used to flavor foods and to tenderize tougher cuts of meat.[2] The process may last seconds or days. Marinades vary between different cuisines.
Marinating is similar to brining, except that brining generally does not involve a significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods, primarily as a means of food preservation, whereas marinating is usually only performed for a few hours to a day, generally as a means of enhancing the flavor of the food.[citation needed]
In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product;[2] however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.[3]
Often confused with marinating, macerating is a similar form of food preparation.
Safety considerations
Raw pork, seafood, beef and poultry may contain harmful bacteria which may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce[4] unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used.[5] The container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided.[5][6]
Cancer risk reduction
Cooking animal muscle proteins at high temperature can lead to the formation of heterocyclic amines (HCAs).[7] According to the National Cancer Research Institute such substances present a heightened risk of cancer exposure. Marinating animalmuscleproteins can reduce this risk by as much as 95% by creating a barrier to high-temperature cooking. Marination times necessary to reduce the formation of HCAs may be as short as 20 minutes.[citation needed]
Saikyoyaki – a method of preparing fish in traditional Japanese cuisine by first marinating fish slices overnight in a white miso paste from Kyoto called saikyo shiro miso
Vinaigrette – sauce made from oil and vinegar and commonly used as a salad dressing
References
^Corriher, Shirley (September 1999). "Marinades Add Flavor but Don't Always Tenderize". Fine Cooking. No. 34. Taunton Press. ISSN 1072-5121.[pages needed]
^ abFilippone, Peggy Trowbridge. "Marinade Science - How Marinades Work". About.com. Retrieved 28 November 2012.
^Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan (1997). Joy of Cooking (1997 Hardcover ed.). New York: Scribner. p. 84. ISBN0684818701.
^S.-W. Choi, J.B. Mason, Encyclopedia of Food Sciences and Nutrition (Second Edition) 2003
May 04, 2023
marination, marinating, process, soaking, foods, seasoned, often, acidic, liquid, before, cooking, origin, word, alludes, brine, aqua, marina, water, pickling, process, which, technique, adding, flavor, immersion, liquid, liquid, question, marinade, either, ac. Marinating is the process of soaking foods in a seasoned often acidic liquid before cooking The origin of the word alludes to the use of brine aqua marina or sea water in the pickling process which led to the technique of adding flavor by immersion in liquid The liquid in question the marinade can be either acidic made with ingredients such as vinegar lemon juice or wine or enzymatic made with ingredients such as pineapple papaya yogurt or ginger or have a neutral pH 1 In addition to these ingredients a marinade often contains oils herbs and spices to further flavor the food items Chicken in marinade It is commonly used to flavor foods and to tenderize tougher cuts of meat 2 The process may last seconds or days Marinades vary between different cuisines Marinating is similar to brining except that brining generally does not involve a significant amount of acid It is also similar to pickling except that pickling is generally done for much longer periods primarily as a means of food preservation whereas marinating is usually only performed for a few hours to a day generally as a means of enhancing the flavor of the food citation needed Contents 1 Tissue breakdown 2 Safety considerations 3 Cancer risk reduction 4 See also 5 ReferencesTissue breakdown Edit Beef marinating for a Korean barbecue dish In meats the acid causes the tissue to break down which allows more moisture to be absorbed and results in a juicier end product 2 however too much acid can be detrimental to the end product A good marinade has a balance of acid oil and spice If raw marinated meat is frozen the marinade can break down the surface and turn the outer layer mushy 3 Often confused with marinating macerating is a similar form of food preparation Safety considerations EditRaw pork seafood beef and poultry may contain harmful bacteria which may contaminate the marinade Marinating should be done in the refrigerator to inhibit bacterial growth Used marinade should not be made into a sauce 4 unless rendered safe by boiling directly before use otherwise fresh or set aside marinade that has not touched meat should be used 5 The container used for marinating should be glass or food safe plastic Metal including pottery glazes which can contain lead reacts with the acid in the marinade and should be avoided 5 6 Cancer risk reduction EditCooking animal muscle proteins at high temperature can lead to the formation of heterocyclic amines HCAs 7 According to the National Cancer Research Institute such substances present a heightened risk of cancer exposure Marinating animal muscle proteins can reduce this risk by as much as 95 by creating a barrier to high temperature cooking Marination times necessary to reduce the formation of HCAs may be as short as 20 minutes citation needed See also Edit Food portalBarbecue sauce flavoring sauce used as a marinade basting or topping for barbecued meat Ceviche dish of marinated raw fish Saikyoyaki a method of preparing fish in traditional Japanese cuisine by first marinating fish slices overnight in a white miso paste from Kyoto called saikyo shiro miso Vinaigrette sauce made from oil and vinegar and commonly used as a salad dressingReferences Edit Corriher Shirley September 1999 Marinades Add Flavor but Don t Always Tenderize Fine Cooking No 34 Taunton Press ISSN 1072 5121 pages needed a b Filippone Peggy Trowbridge Marinade Science How Marinades Work About com Retrieved 28 November 2012 Camas Joanne August 31 2010 Marinating Meat Then Freezing It Epicurious American Institute for Cancer Research Good Food Good Health 2007 06 11 Archived from the original on 2008 03 11 Retrieved 2008 02 02 a b Food Safety and Inspection Service Kitchen Companion Your Safe Food Handbook USDA Archived from the original on 5 December 2012 Retrieved 28 November 2012 Rombauer Irma S Becker Marion Rombauer Becker Ethan 1997 Joy of Cooking 1997 Hardcover ed New York Scribner p 84 ISBN 0684818701 S W Choi J B Mason Encyclopedia of Food Sciences and Nutrition Second Edition 2003 Retrieved from https en wikipedia org w index php title Marination amp oldid 1130020624, wikipedia, wiki, book, books, library,
