- Marinades contain oil to lubricate, an acid such as vinegar, lemon juice, or tomato juice to tenderise, and seasonings to flavour. Marinate covered food in the refrigerator for a period of time to add extra flavour.
- Use glass, stainless steel, plastic or disposable aluminium bowls or pans to marinate foods. Heavy-duty sealable plastic food storage bags are also good choices.
- You don't need to use utensils to handle the meat - simply flip the bag. However, bags are not recommended for delicate fish such as salmon. The marinade does not need to cover the food. As a rule of thumb, allow 1/4 to 1/2 cup marinade for every 500g-1kg of food. Turn a few times to distribute the marinade.
- If you are planning to marinate for a short period, make the marinade a couple of hours ahead of time and refrigerate so the flavours blend better.
- Fish and seafood should be marinated up to a maximum of 30 minutes because its delicate texture may break down and become mushy, due to the acidity of the marinade.
- For safety reasons, always discard marinade in which raw meat has been soaking. Do not use this marinade for basting. Make extra marinade for basting and dipping.
|Meat or Vegetables
||Marinating Time in Refrigerator
||1 to 2 hours
||1 hour to overnight
|Beef, Lamb or Pork
||4 hours to overnight
|Fish and Seafood
||10 to 30 minutes, depending on thickness
||30 to 60 minutes
Tip: If using a combination of meat and vegetables, marinate in separate containers.
For a quick and tasty marinade, try Kraft Regular Dressings. They contain oils and acids to tenderize meat, plus the spices and seasonings have already been added. All you have to do is pour.
Chicken/beef or vegetables: try marinating in Kraft French, Italian or Balsamic Italian Dressing.
Fish: Kraft French or Italian Dressing.