Marinating meats, fish, tofu and even vegetables is a great way to make them even tastier. Here's the secret to successful marinades.
THE BASIC ELEMENTS OF A MARINADE
A marinade is a liquid mixture used to macerate food before cooking it. It adds flavour or tenderizes a protein.
The 3 basic ingredients:
- An acidic element that helps tenderize the protein. We are talking about citrus juice, vinegar, mustard or yogurt.
- A fatty element that allows the flavors to develop. We often useolive oil or other vegetable oil that remains stable under heat.
- An aromatic element (herbs, spices, hot sauce, soy sauce) to add flavor.
It is also suggested that you add a sweet element such as honey, maple syrup or sugar. This will balance out against the vinegary taste. Let's admit it though, that sweet-salty mixture is divine!
HOW LONG SHOULD YOU MARINATE YOUR INGREDIENT?
The time spent marinating depends on your protein or vegetables. Fish, for example, need to be marinated for much less time since they have more delicate flesh.
The fat/acid ratio you use to prepare your marinade will also affect the maceration time. The more acidic your marinade is, the less time you will need to marinate your ingredient.
Here are the suggested times according to the type of marinated protein:
- Fish, vegetables or seafood: 30 to 60 minutes.
- Veal, pork, chicken, tofu: 2 to 8 hours.
- Beef, game: 3 to 48 hours.
HOW TO MARINATE?
To marinate, the food to be marinated must be completely covered with the liquid and the container must be tightly closed. For this reason, it is often recommended that you marinate directly in an airtight bag (like a Ziploc) to remove as much air as possible. We recommend that you purchase reusable, easy-to-clean, airtight bags that are now widely available.
If you decide to use a container, opt for glass, ceramic or steel. Avoid containers made of aluminum or copper as they accelerate oxidation. Place your protein in your chosen container and cover with marinade. Close the container with its lid or a clean cloth to ensure it is as hermetically sealed as possible to protect from bacteria propagation.
Whichever option you choose, make sure to keep your marinade in the refrigerator during the entire process.
If you marinate a thick piece of meat, puncture it with a fork to allow the marinade to penetrate fully.
It is important not to reuse leftover marinade that you have soaked raw meat or fish in. It is recommended that you throw it away since bacteria from raw meat or fish may have transferred.
TWO OF OUR FAVOURITE MARINADE RECIPES
FLANK STEAK MARINADE
This superb marinade, perfect for red meats, reveals all its assets on the grill. The balsamic vinegar and cinnamon combine perfectly to give the meat a crispy surface and a touch of subtle spiciness!
45 ml Delicate olive oil
15 ml Lemon olive oil
10 ml Balsamic vinegar
5 ml Flower of salt
15 ml Ground cinnamon
15 ml Dried oregano
15 ml Chopped onion
5 ml Chili powder
5 ml Cumin
5 ml Cayenne pepper
2 Cloves of garlic crushed
To taste Black pepper
SWEAT AND SOUR
The perfect marinade for chicken, white meats or tofu. You’ll impress your friends with homemade chicken wings! If you try wing, you won't be able to stop eating.
30 ml Delicate olive oil
15 ml Basil olive oil
15 ml Cider vinegar
15 ml Dijon mustard
To taste Fleur de sel
15 ml Orange juice
15 ml Honey
5 ml Freshly chopped oregano
5 ml Freshly chopped thyme
5 ml Crushed dried green pepper
THE EASIEST AND QUICKEST MARINADE
To make your life even easier, we suggest you use our marinades made from the right ingredients to marinate your favourite protein in no time.
Here are a few recipes in which we use our marinade. It’s so simple, and the results are absolutely delicious!
Marinated chicken (the easiest in the world)
Marinated pork tenderloin in mushroom sauce
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Isabelle Blais @isab. photography