With a little time and planning, marinating can boost the flavor of almost any dish.
Learn the formula for successfully marinating chicken, pork, beef, seafood, vegetables and tofu.
Breana Lai Killeen, M.P.H., R.D.
you’ve got the option to mix and match ingredients to vary your marinades and fit your preferences.
“Acid tenderizes and allows for the flavorings to absorb,” explains Killeen.
They help distribute the seasonings evenly over whatever you are marinating.
This is particularly true with delicate proteins like fish.
Because of the acidic nature of marinades, always marinate in a glass, ceramic or stainless-steel container.
(Do not use aluminum containers.)
The marinade ratio we suggest isthree parts fat,one part acidandone part seasonings.
“None of the seasonings are supposed to overpowerthey’re supposed to work in harmony,” says Killeen.
Examples of specific ingredients to use are below for each category.
Killeen advises that, if you are short on time, cut meat into smaller pieces.
Here are some pairings we atEatingWellgo back to again and again for their delicious flavor.
But, in general, use more fat than acid.
We’re sharing our best recommendations.
The measurements are based on one pound of protein.
When using dry herbs instead of fresh, use one-third of the amount.
For example, 1 teaspoon dried parsley to replace 1 tablespoon fresh parsley.
