what is an acidic marinade

Food marination has been a common practice in culinary art for thousands of years. Evidence of marination techniques can be found in ancient texts from various cultures, including Greek, Roman, and Indian. Marination not only enhances the flavour of food but also tenderizes tougher cuts of meat. It is a tried and true method that has stood the test of time, and its continued use in modern cooking is a testament to its effectiveness

Marination of food is an essential step in cooking. It adds taste and tenderizes the meat, fish, seafood, and vegetables making it easier to cook and more enjoyable to eat. Marinating allows the flavours to penetrate the meat, resulting in a more flavorful and juicy dish. Additionally, marination can help reduce the formation of harmful compounds when meat is cooked at high temperatures. Often, many people feel marination is a homogenous process, and a fit-for-all method works fine. But that isnt true. Broadly there are 4 types of marinades.

Marinades from different cultures employ different spices to achieve their desired flavour profiles. Garam masala is typical in Indian marinades, while red or green curry paste is typical in Thai marinades. Additional seasonings, such as prepared Dijon mustard for a French taste profile, coconut milk for a Caribbean style, or hoisin sauce for a Chinese marinade, can be used as well.

Acid-based marinades may be found in dishes worldwide, including the German sauerbraten, braised beef marinated in red wine vinegar, and the northern Italian delicacy Barolo al Brasato, braised beef in red wine. They use aromatics and spices in addition to citrus juices, wine vinegar, or wine. Acids such as vinegar are often used to tenderize meat. However, contrary to popular belief, they toughen the fleshs exterior and do not penetrate very far.

Marinades made from dairy products, such as buttermilk or yoghurt, are the only ones that effectively tenderize the meat. Instead of toughening meat like citrus or vinegar marinades do, the moderate acids in these items provide flavour. The calcium in milk and other dairy products stimulates protein-breaking enzymes in the meat, making it soft and analogous to that of aged meats.

Tough slices of meat may be made more chewable and enjoyable by using the enzymes contained in certain fruits. Protein enzymes which are known as proteases, found in papaya juice make it a popular steak tenderizer. Meat might become dry and mushy due to the effectiveness of these chemicals. A little bit of papain goes a long way when utilizing it. In most cases, a concentration of about 0.05% by weight is all thats needed. Kiwi, raw pineapple, honeydew melon, and figs are some examples of tropical fruits with these qualities.

Raw vegetable pork, fish, or chicken benefit from simple oil, herbs, and spices marinades. Some ingredients that work well in these marinades are fresh herbs, dried chiles, garlic, and ginger. You can use olive oil, sesame oil, hazelnut oil, coconut oil, or a combination of oils.

Pay attention to the proportions. Add two parts acid to 1 part oil. Wines of both colours, fruit vinegar, and citrus juices are all good examples of acids. Buttermilk for southern fried chicken and yoghurt in Indian tandoori are two examples of sour sauces. Acidic ingredients like vinegar and citrus juice should be used sparingly. The acid can alternatively be replaced in whole or in part by soy sauce, fruit juices (pomegranate, tomato), or Thai fish sauce. Canola, soy, olive, and sesame oils all work, as do more flavoured options like tahini and tamari.

Marinades can only seep in around 1/4 inch/ 1 cm deep, so marinating for extended periods is pointless. Birds like poultry, duck, turkey breast and leg pieces take 2 hours for good marination, while the whole bird might take 4-6 hours. Likewise, a steak cut of beef, pork, and mutton requires 2 hours, and a loin portion needs 4-6 hours. Fish steak and cuts take 10-15 minutes, whereas the ceviche demands 2-3 hours. Shrimp marination time varies between 10 and 15 minutes.Looking for more

A savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinade consists of a cooking oil, an acid (vinegar, lemon juice, wine), and spices. As the food stands in the mixture, the acid and the oil impart the savory flavors of the spices to the food.

The bottom line is that acidic marinades can make meat mushy or dry, depending on the strength of acid and the length of marination. However, acidic marinades can be used to enhance the flavor of a dish, if used correctly. To avoid toughness, the key is to use a low-acid marinade for a short period of time and to include salt. Fat (oil and butter) cannot penetrate to the center of the meat but salt and water compounds can diffuse through the surface of the meat. Salt can enhance flavor and can dissolve some of the muscle proteins, tenderizing the meat even further.

The reason for the dry nature of meat is because of the balance of acid and the isoelectric point. The isoelectric point is the point when electrical charges in proteins completely balance each other out. When the charges are balanced, the protein draws together, squeezing out all excess liquid. The isoelectric point for most muscle proteins is approximately at a pH of 5.2.

A marinade is a “seasoned, traditionally acidic liquid in which we soak meat before (and sometimes after) cooking” to tenderize or flavor meat (America’s Test Kitchen). Marinades are often made with mildly acidic solutions such as citrus (lemon, lime, orange juice), vinegar, and wine. They tenderize meat by breaking down “muscle fiber and collagen, the connective tissues that make meat tough” (America’s Test Kitchen).

The acidic ingredients in marinades can denature proteins. Proteins in meat, chicken, or fish are tightly coiled and held together by bonds. However, as the H+ ions from acids approach that tightly coiled protein, the bonds break and the protein is “de-coiled.” As you can see above, the protein changes from tertiary structure (polypeptides with kinks and turns) to a “ribbon” of proteins in primary structure (amino acids bonded by peptide bonds). The proteins run into one another and bond together loosely.

The Best Way To Marinate Meat, According To Science

FAQ

What is an example of an acidic marinade?

Acidic Marinades South American ceviche, raw fish cured in lime juice; German sauerbraten, braised beef marinated in red wine vinegar; and the northern Italian braised beef in red wine dish, Barolo al Brasato, are examples of acid-based marinades.

What acids are used in marinades?

Acids commonly used include vinegar, tomato juice or citrus juice. Oils moisten the meat and add flavor. Red meat marinades often don’t include oil since the meat generally contains enough fat, however chicken and fish benefit from oil since they are leaner meats.

Is soy sauce an acid for marinade?

These oils tend to penetrate meat faster and can help to keep moisture. Acids, like vinegar, is the layer that tenderizes the meat. You can us other acids like lemon or lime juice, soy sauce, teriyaki sauce, pineapple juice, or even apple juice. Don’t forget the flavor.

What are acidic meat tenderizers?

In addition to acid-based foods, plant enzymes in fruits like pineapple and kiwi can tenderize meat. Like with lemon juice or vinegar, you don’t want to leave these foods on beef for too long—it will make the meat soft.

What should I know about acid in a marinade?

The #1 point to remember about the acid in a marinade is this: Don’t overdo it. Acid is the element that can have a detrimental impact on your food over time, particularly if you’re marinating an animal protein, so keep it in check. Remember, 3:1 oil to acid. *Sugar(granulated, brown, honey, maple syrup, agave)

How much acid do you need to marinate meat?

Generally, only a small amount of acid is needed and a ratio of 3:1 oil to acid is often used. Too much acid or too much time exposed to the acidic marinade can cause more tender cuts to become mushy. Marinades are used to add flavor to meat. There are three basic components to every marinade that can be customized to provide any flavor you wish.

What is a marinade used for?

Marinades used judiciously can work to tenderize meat, add moisture, and enhance the flavor of food, making tough cuts of meat much more palatable. What is a marinade? Marinating is soaking meats in a seasoned liquid, called a marinade, before cooking.

What are the components of a good marinade?

Quick Notes: The components of a good marinade are acid, fat, salt, flavors and time. Acids like citrus juice, pineapple juice, vinegars, wine, buttermilk, yogurt are great marinade ingredients to help break down the cell structures of foods and tenderizing as well as adding flavor.

The Best Way To Marinate Meat, According To Science

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