Flavours & Marinating

There are a thousand and one ways to marinate meat, chicken or even fish. Every chef, cook or food connoisseur has their own method of mixing spices and creating unique flavours that can only be attributed to the intensity of the marinade used. But that’s not all – the how, when and what that is used is just as crucial to the final outcome of any given dish; whether an appetizer or a main course.

The best part of cooking is to understand the basic flavours, and then exploring the endless possibilities of using the spices at your leisure while knowing the limits of 'how much'. It's good to have recipes but use them only as a guide, not as an end tool. Don't forget; try using olive oil whenever you can, especially with Middle Eastern cooking. It's a healthy and guiltless luxury anyone can enjoy.

When marinating meat or chicken, the three main items that need to be present are: an acid product, oil, and the herbs and spices. The purpose of the acid is to denature the protein strings. Keep in mind, the amount of acid should not overpower the meats but rather used to both enhance the flavour as well as tenderize the meats (more on tenderizing below). The spices are the main flavours that diners will focus on, so make sure they are not overloaded. This is your creative side that will also expose itself through your selection of spices, herbs and other flavours. What the oil does is help maintain the moisture within the marinade and keeps the meats from drying out during the cooking process. Flavoured oil does both.

Did you know that a marinade does not tenderize the meat as such? What I mean is, the entire marinade penetrates to only 1/8th of an inch of the outer layer of the meat, and so large cuts of meat such as whole poultry, roasts, and the likes, will not benefit from ‘becoming tender’ all the way in; which is why a method known as ‘scoring’ is done on some meats and fish. Small cuts of meat about ¼ inch thick (such as steaks and fillets) usually end up with better results. With large cuts, what you want to make sure is how you cook the meat to a point where it does not dry-out on the inside, while still maintain the bursting marinade flavours on the outer surface, and moist and tender within.

Papain is an enzyme that helps in breaking down the tough connective tissues. But all this does mostly is allowing for the breakage of the tissues and in turn the juices tend not to hold well in the meat, becoming drier as you cook. And if you marinate it for too long in the refrigerator or at room temperature, the contact area of the meat becomes mushy. The recommended times are about 2-4 hours room temperature and a maximum of 2 days in the refrigerator. When you use an acid base marinade, always use containers made of glass, ceramic or stainless steel – but never aluminium.

There's much more to it than what I have just mentioned, but if you love cooking, you can push your limits to no end. Next time, I’ll touch on specific flavours and how you can make your own marinade your family or guests will love. Go ahead – experiment a little. Life is full of surprises anyway.