OUR GRILL MASTERS OFFERS HIS TOP 10 TIPS ON MARINADING

There are two main reasons why you want to marinate your meat and poultry before grilling.

First, and most obvious, is that a marinade adds flavor and just makes your food taste even better.

And second, a marinade breaks down the fibers in the meat or poultry, which makes it more tender.

Below are some additional marinading tidbits of info:

1. Definition of Marinate: Marinade refers to the liquid foods marinate in. Marinades contain some acidic liquid like lemon juice or vinegar to tenderize the foods, and usually contain spices or herbs to add flavor. Meats are placed in marinade to tenderize and add flavor. Vegetables and fruits are placed in marinade to add flavor.

2. Why should the marinade contain acidic liquid? Because, the acidic liquid helps protect the food from the formation of harmful substances on the food during the cooking process.

3. When preparing or selecting a marinade try and look for flavors that will compliment the food that you are marinading. And remember, a marinade can contain any ingredient that you like!

4. The acidic base of a marinade helps carry the flavor into foods. Keep in mind that marinating a thick piece of meat will not absorb as much flavor as a thinner piece of meat.

5. If you marinate in a plastic bag, please use only food-grade types. Non-food grade bags may leak chemicals into your food.

6. We don't usually marinade seafood, but if you choose to, you shouldn't leave the seafood in the marinade for more than 30 to 45 minutes.

7. Marinade food in the fridge - do not leave it on the counter, or on your grill.

8. You can also marinade your food by injecting, by massaging, dry rubbing, and by cutting small pockets into your meat or poultry and inserting a variety of spices e.g. garlic.

9. Do not reuse your marinade.

10. 2 Delicious Marinade Recipes: Beef, Poultry

More Questions on Marinading? Contact our Grill Master

Questions Submitted:

Q1: How long should I marinate my food?
A1: Seafood shouldn't stay in a marinade for longer than an hour. Chicken needs about two hours. Pork can soak for four hours and lamb can go from four to eight hours. Beef can be left in a marinade for 24 hours or more.
Seafood and skinless chicken ten to become mushy from the acid in the marinade if they soak too long.
Remember, marinate your dishes in the fridge to avoid bacteria growth on the food.

Q2: Can I eliminate oil in a marinade to reduce fat?
A2: Marinades add moisture to foods, particularly when the marinade contains some sort of fat. You should use oils rather than butter, as oils will remain liquid when refrigerated. We like to use olive, or sesame oil. You can also use coconut milk or yogurt and can even try lowfat versions of these to help reduce the fat.

Q3: What containers should i use to marinate my food in?
A3: We recommend that you use a glass dish or a resealable plastic bag. Do not use a metal container as it may give a metallic flavor to the food. Do not use plastic, as it will absorb the flavors and you won't be able to use the plastic container for other dishes