Article: Flavorful Functionality of Marinades -- February 2010
Marinating has
been a major contributor of the global food architecture for thousands of
years, for it serves as a foundation to many chefs’ signature dishes. Marinades
(from the Latin mare, meaning “the sea”) got their start before
refrigeration (with salting meat) and have had a long journey: from creating
wholesome sustenance to transforming center-of-the-plate proteins to the
“crave-able,” amazing, food experiences that form some of the most comforting
memories.
Marinade
Basics
Commonly
used to flavor foods, tenderize tougher cuts of meat or firm vegetables,
marinades generally contain one or more of the following: seasonings (salt,
spices, aromatic herbs and vegetables), acids (vinegar, wine, yogurt or citrus
juices) and oil. Each component is its own catalyst, depending on the time the
product is exposed to the marinade and functional requirements. The citrus
component, for example, can modify textural characteristics and, in some cases,
can firm or even “cook” foods, as in the lime juice marinade for raw, pickled
fish in the traditional Latin American dish, ceviche.
The process may last seconds or days, depending on the ethnic origin of the
recipe. The acid portion of the marinade, especially when using citrus or other
fruits, not only affects texture, but also provides a complex character of sour
and bitter; all this occurs while supporting an acidic balance and providing
natural sweetness. However, too much acid can be detrimental to the end
product, degrading the texture, if exposed for an extended period of
time.