Guide Note:

A marinade is a seasoned liquid, frequently with a vinegar or wine base, in which foods are soaked before cooking.

Marinades are used to add flavor to a cut of meat. They most often contain an acidic liquid, which breaks down the exterior tissue and allows more absorption of flavor.

Fast Facts:

1. Most marinades need at least 30 minutes to flavor the meat
2. Be sure to dispose of marinades that have touched raw meat
3. Salad dressing can make a great marinade
4. Sometimes used to tenderize meat or vegetables
5. In Indian cuisine, most often includes yogurt
6. Acids cause moisture to be absorbed, making the food more tender

Chicken and beef marinades in the United States will often use a blend of sweet and savory flavors. Most frequent in the summer time is a barbecue sauce mixture to add a smoky touch to foods.

Asian marinades frequently utilize soy sauce and sake to complement the rice and meat found in most dishes. Red pepper flakes can also be added sparingly to most Asian marinades to add spice.

Indian marinades are often spicy and used to tenderize tougher cuts of meat, such as lamb. Most use a yogurt base with garlic, ginger, or other spice to add flavor.