Three elements are required for marinades to be able to work their magic and achieve their tenderizing, flavorful goals:
First, your marinade needs some type of acid. An acid marinade will transform an inexpensive, lean piece of meat into a tender, juicy, flavor-packed entree. It does this by breaking down the tissue, essentially unwinding the protein strands, allowing more moisture to be absorbed.
You can choose from a wide variety of acidic liquids such as wine, vinegar, buttermilk and fruit juices. Experiment with different acids or combine several for a more complex flavor.
The second key element for a magnificent marinade is the addition of herbs and spices. Use whatever you have on hand in different combinations that complement the food you are cooking.
Try adding fresh ginger, different citrus zests, hot or mild peppers, fresh herbs from the garden, garlic and different spices from around the world. You will probably come up with some favorite mixtures, but there are so many potential combinations you could make a different marinade every time.
The final requirement is making sure you give your marinade enough time to its job - but you also don't want to over-marinate and have your food turn into mush.
This is especially true with seafood. If you keep your food in marinade too long, it will "cook" your food, like ceviche.
As far as using your marinade as a basting sauce, or a finishing or side sauce served at the table, the safest solution is to make extra and set it aside in another container before you add raw food.
A few other marinade tips:
_ Make sure the food is completely covered by the marinade. As a rule of thumb, you will need around a 1/2- to 3/4-cup of marinade per pound of meat.
_ I prefer resealable plastic bags for marinating. Don't use aluminum, because it can react to the acids.
