Soak meat in a tangy marinade bath, which tenderizes and permeates it with mouthwatering flavor.
A dip in a marinade can transform average grilled foods into fabulous meals. Marinades serve two purposes: They add flavor, and they promote crisp, brown exteriors.
Because nothing has to be precisely measured, these virtually foolproof concoctions are more forgiving than many recipes. Most can be made in advance and refrigerated in an airtight jar for up to a week.
All you need to create delicious marinades are three basic ingredients: flavorings (such as herbs, spices, and sweeteners), oils to help keep foods pliable and give them crispy crusts, and acids (such as citrus juices, wines, vinegars, or yogurt) to balance the sweetness. Although acids don’t actually break down muscle and tenderize meats, they do penetrate the outer 1/2 inch of the surface and soften the flesh, so use them sparingly with delicate fish and poultry.
Mastering Marinades
To coat the meat as evenly as possible and make cleanup easy, put the meat and marinade in a self-sealing plastic bag. Set the bag in a non-metal bowl or shallow dish, and turn the bag occasionally. Marinate in the refrigerator, never at room temperature. Plan on marinating for at least 4 hours to tenderize; to add flavor, 30 minutes is enough.