A marinade is a liquid solution where you soak meat into. It can be discarded or it can be cooked. Its origin traces back from the ancient Egyptian times. Frenchmen started marinating their meats around the 1300s. Mexicans used papaya as a meat tenderizer even before Columbus’ time. Asians have also been using this technique for centuries now. In the United States, bottled marinades became popular in the 1800s. But, the method was definitely used before that. Still, marinades give flavor and depth to all meat dishes. The flavor varies depending on the ingredients used. Marinades are usually a combination of dry and wet ingredients. Dry ingredients include herbs and spices. Meanwhile, wet ingredients might include liquid seasonings, oil, alcohol, and fruit juices. Enzymes like ginger, pineapple, or papaya can also help to tenderize the meat. Acid liquids like wine, vinegar, or lemon juice also provide the same effects.
- Before, a marinade was simply salted water or seawater. In fact, that is where the term “marinade” came from. “Mare” is the Latin word for sea. However, some sources claimed that the term “marinade” originated from either the French word “mariner,” which means “to pickle,” or the Italian word “marinare,” which means “to marinate.” Nevertheless, since there were no refrigerators back in the days, marinades were just considered as a way of preserving food.
- Marinades lower the risk of cancer by 95%. It acts as a barrier for high-temperature cooking, which can form cancer-inducing HCAs.
- Marinades can only reach up to 1-3 mm below the meat’s surface. Hence, if you have a thick cut of meat and you want the flavor or tenderizer to penetrate up to the bone, use an injection.