How to marinate food
The purpose of marinating is for the food to absorb the flavors of the ingredients (especially if it is a product that has little flavor on its own) or, as in the case of a tough cut of meat, to tenderize it.
Where is the best place to marinate food?
Because most marinades contain acidic ingredients, marinade should be done in a glass, ceramic, or stainless steel container or zip-lock bag, NEVER in aluminum foil.
What types of foods can be marinated?
Marinade is perfect for many types of dishes:
- different cuts of beef
- pig
- chicken
- vegetables to grill or roast
- fish
How long can you marinate meat and poultry?
Most recipes for marinating meat and poultry recommend six to 24 hours.
It's safe to marinate food longer, but after two days, the marinade may begin to break down the meat's fibers, making it mushy.
Therefore, as a general rule, it is best to avoid exceeding 24 hours and it is recommended to always marinate meat and poultry in the refrigerator and, if necessary, boil the used marinade if you want to brush it on the meat or poultry while it is grilling.
Do not save the used marinade.
The rule of thumb for making a marinade is 3 to 1, three parts oil to one part acid.
For example, you could mix 1 cup of extra virgin olive oil and ⅓ cup of an acidic liquid such as vinegar, lemon or lime juice, or other citrus fruit juice, or even wine.
The choice depends on the food you're marinating: when it comes to delicate foods like fish, too much acid could cook it.
And if you're marinating smaller or thinner pieces, like chicken, too much acid could make it mushy.
An example of marinating could be to combine a good extra virgin olive oil , we recommend our Blend, with an acidic liquid such as vinegar or lemon:
- For every pound of food to be marinated (meat, poultry, fish, vegetables), use 2 tablespoons each of extra virgin olive oil and white wine or apple cider vinegar.
- Mix the contents well and distribute it evenly over the food. Cover the container.
- For best results, marinate for at least 1 hour, or up to 6-8 hours, in the refrigerator.
- Turn the food halfway through the marinating time.
- Remove food from the refrigerator at least 30-45 minutes before cooking and let it reach room temperature.
- Remove from the marinade. Brush off any remaining marinade during cooking.
How to use extra virgin olive oil in marinades
Coat the food in a mixture of extra virgin olive oil and wine vinegar and let it rest for a certain period of time.
The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize it.
Because most marinades contain acidic ingredients, marinating should be done in a glass, ceramic, or stainless steel container or in a zip-lock bag, never in aluminum foil.
For every pound of food to be marinated (meat, poultry, fish, vegetables), use 1 tablespoon each of extra virgin olive oil and vinegar.
- Mix the contents well and distribute it evenly over the food.
- Cover the container.
- For best results, marinate for at least 1 hour, or up to 6-8 hours, in the refrigerator.
- Turn the food halfway through the marinating time.
- Remove food from the refrigerator at least 30-45 minutes before cooking and let it reach room temperature.
- Remove from marinade.
- Brush off any remaining marinade during cooking. (Note: When preparing fruit in this way, the term used is maceration.)
And after marinating?
The first step: getting ready for the grill.
Before placing meat on the BBQ grill or even on a home electric grill, you need to consider how it will be seasoned once cooked and the role olive oil might play.
For dry rubs, adding a touch of extra virgin olive oil can ensure the rub sticks and, as an added bonus, adds an extra layer of flavor.
If you plan to marinate your meat or vegetables beforehand, using extra virgin olive oil helps draw out the fat-soluble flavors from marinade ingredients like shallots and garlic and helps impart those flavors to the meat or vegetables.
Grilled with extra virgin olive oil
Once you've lit the grill, brushing it with olive oil can prevent pieces of meat from sticking during cooking.
It's a common misconception that the smoke point of olive oil is too low for grilling, but high-quality extra virgin olive oil has a smoke point of over 410°F .
A light brushing will do wonders to keep food from sticking.
A great grilling trick is to drizzle the meat with extra virgin olive oil several times while grilling: this will create a glaze on the meat and add an extra layer of flavor.
Another way to infuse flavor into your food while grilling is to tie together a bunch of fresh rosemary or thyme, then use it like a brush to brush your chosen produce with extra virgin olive oil while grilling.
Alternatively, you can tie fresh herbs directly to the food brush and infuse their flavor that way.
Once meat, vegetables, or even fish are ready, a touch of extra virgin olive oil can be a great way to complete the dish.
Whether you give them a quick brush before removing them from the grill or drizzle them with extra virgin olive oil once they arrive on your plate, it's hard to go wrong.
