Whether it’s seafood, meats, or poultry, marination benefits many recipes. The technique intrigues with a magical quality; and indeed, a proper assembly of components will affect foods in wondrous ways. Yet just as marinating is transformative, it’s also intimidating. The science of marinating meat does get technical, with several chemical processes occurring in parallel.
It’s hard to know which ingredients make an impact, and when it goes wrong, either rubbery tough or unappetizing mushy textures result. So to really maximize the power of the marinade, dive into the mechanics of the technique. Elements like salt, acid, and enzymes play a big role in altering the chemical composition, while other ingredients don’t impact the interior.
And all the while, each component lends its own distinct flavor, which coalesces into the finished result. A tasty marinade will involve all four senses, but in a balanced manner. The aim isn’t to overload, but rather enhance, propping up a chewy steak or bland fish fillet into a newly redone form. So get the hang of this delicate dance, and you’ll be able to abandon using a steak marinade formula, instead creating your own mix on a whim.
Salt is crucial tenderizer and seasoning
While many marinade additions are purely for flavor, there is a seasoning that’s chemically active: salt. In fact, many chefs go as far as to say that it’s the most essential marinade addition, significantly affecting the composition of food. This mineral alters the structure of meats through osmosis. Salt solutions cause liquid from the meat interior to migrate out into the marinade, before they recombine and refill into spaces. As a result, the mineral adds abundant juiciness and flavor that transforms the marinated food. The process also functions with salt-based marinades for vegetables, but the liquid will seep into the vegetable immediately.
At the same time, salt also affects the composition of proteins like myosin in meat. An integral part to both dry-brining and marinating, this causes muscular tissue to relax, thereby further enhancing tenderness. A critical process for crafting everything from juicy roasted chicken to Thanksgiving turkey, and tough steak cuts, know that you don’t even need liquid for salt’s effects.
And finally, there’s salt’s most immediate quality: Its functionality as a seasoning. Most other compounds — like spices and herbs — are too big to infiltrate the surface of meat tissue, so it’s predominantly salt that’s seasoning the interior. The mineral impacts the outside of proteins, too, forming a palatable crust once exposed to heat. Not to mention that salt lends an essential flavor that balances with sour, bitter, and acidic components.
Acids denature proteins during marination
Salt is undoubtedly effective, but it isn’t the only marinade component that chemically alters compositions. Acids also impact texture. Tangy additions like citrus juice, yogurt, or vinegar to a marinade cause a modification in protein structure. Acids denature proteins like collagen, creating more space for water to bind to the exposed amino acid building blocks. This increases both tenderness and moisture in the finished dish.
Due to the possible pairings of acid and protein, there’s lots of intricacy to the effect. Acid dramatically impacts collagen, meaning the best slow-cooker cuts will tenderize the most. Similarly, myosin also reacts sensitively to acid, hence more effect with muscular cuts. Such protein structures will absorb a relatively large quantity of water. Yet once exposed to heat, this moisture will release. So especially at the food surface, too much acid leads to unwanted mushiness. Vinegar-derived acetic acid works the most aggressively, while dairy-based lactic acid is the most gentle, making it the best choice. So while an acidic marinade doesn’t cook meat, it does radically transform the composition.
And with such potent chemistry in effect, it’s easy to forget that acid has a flavor impact, too. Whether it’s the gentle acidity of soy sauce, the crisp citrus of lemon, or the creamy nature of yogurt, such ingredients lend a nice taste on top of the marinating qualities.
Enzymes produce strong effects similar to acid
Similar to acids, enzymes are another class of molecules with a profound impact. These special proteins perform a variety of functions, from breaking down fats and carbohydrates to creating metabolic pathways. When it comes to meat, enzymes are an excellent tenderizer, breaking down proteins almost to a state of mushiness if you’re not careful. As with acids, the type of enzyme and protein pairing influences the potency of the reaction. Once heat is applied, the enzymes denature and the reaction stops, making the marination duration hugely important.
When it comes to tenderizing meat, this class of compounds is often derived from fruit, with the protease from pineapple being a famous option. Throw this tropical juice into a marinade, and it’ll significantly impact the texture, turning chicken mushy white. Other effective options include the actinidin from kiwi fruit, which lends a more balanced impact on proteins like beef. And especially potent papain — derived from papayas — can continue to alter meats even after cooking. Other utilized enzyme sources include figs, mango, and ginger.
Such ingredients play a strong role in marinades, and when used improperly, can ruin the meat consistency. However, such fruit does lend a bright, tropical flavor, so when the textural changes are well-timed, the result impresses. Papaya marinades are fabulous to break down and flavor chewy meats, while combinations like fig and balsamic vinegar are an expert way to tenderize a steak.
Fat is an essential marinade flavor vessel
With the most potent marinade ingredients considered, it’s time to move onto auxiliary roles. And when it comes to propping up the marinade mixture, fat is an especially critical component. Sure, the large shape of these molecules won’t be able to get inside the protein interior. So contrary to popular belief, fat won’t make your animal proteins taste more tender. Nevertheless, these molecules do still play a role in the marination process.
For one, fat will spread into everything but the interior. Whether it’s tiny indentations in steak or in and under shrimp shells, this oil mixture will make sure the marinade is readily distributed. Furthermore, like in a salad dressing, fat will be able to mix up whatever other seasonings you’re utilizing. And this ingredient can lend a flavor itself, like the earthiness of olive oil or gentle nuttiness of peanut oil.
The ingredient’s real magic also comes out once cooking starts. Fat in a marinade takes care of the role of oil in a pan, and sets you up for even searing or grilling. Since this class of liquids conducts heat better than water, the effects of cooking set in faster, and more evenly. You’ll get better sear marks, and tasty Maillard reaction and caramelization, increasing savory flavors. So don’t forget to add this ingredient; it may not tenderize, but its effects are worthwhile.
Further ingredients impacts the surface flavor
Finally, the remaining ingredients you throw into a marinade are all intended for flavor. Most prominent — and frequently utilized — is sugar. On the food’s surface, this ingredient enhances caramelization, creating those eye-catching char marks that also delight the taste buds. Plus, whether you use it in the form of sugar crystals, honey, or a jam, its flavor delectably contrasts the essential salt and acid components.
Other flavorings also work to enhance the seasoning, each with their own unique spin. From spices like cumin, coriander, cloves and cinnamon, to dried herbs, and even dried citrus rinds, there’s a world of options to up the first bite. Note that along with salt, only a handful will make it into the meat’s interior. MSG lends a cured, umami quality, while garlic’s pungency is strong enough to permeate inside, and onions contain the aforementioned enzymes that’ll tenderize the meat. Otherwise, assume the flavor will only show up on the surface.
And don’t sleep on using complex, multi-dimensional ingredients, especially powerful in liquid form. Worcestershire and soy sauce are marinade stalwarts for good reason; they lend salty, acidic, and savory notes in complex fashion. Plus, even an addition like hot sauce can craftily integrate a hint of spice, along with the acid’s tenderizing qualities. So to build the most effective marinade, consider the flavor and chemical effects in unison; such an approach will yield mouthwatering results.
