Marinate
Preservation
Slow transforms that cure and keep.
01At a glance
CategoryPreservation
Taste impactNeutral
Texture—
02How to do it
- 1Mix a marinade with fat, an acid or enzyme, salt, and aromatics.
- 2Coat the food and refrigerate in a sealed bag or covered dish.
- 3Marinate for the right window — minutes for fish, hours for meat.
- 4Drain, pat dry, and cook.
03Doneness & pitfalls
Doneness cues
- The surface is seasoned and (with acid or enzyme) slightly tenderized.
Common mistakes
- Acidic marinades left too long turn fish and thin cuts mushy.
- Marinades mostly flavor the surface — don't expect deep seasoning.
- Cooking from a wet surface prevents searing.