How to Marinate

Marinating can turn tough cuts of meat and flavorless vegetables into dynamic, finger-licking dishes. The marinating process causes proteins to break down, subsequently tenderizing meat while injecting flavor. But there’s an art to marinating, and choosing your base—vinegar, citrus, or yogurt—is key. The balance of aromatics and herbs—garlic, fresh or dried herbs—adds dimension. Fats impart richness. But above all, timing is crucial. An overnight marinade can truly transform a tough ingredient into something spectacular, while a quick marinade can impart bright, punchy flavors ideal for seafood and vegetables. This chapter will provide master recipes for marinades, with easy-to-follow graphs for creating the perfect blend for the ingredients you have on hand.