Marinades

Marinades
Marinades bring deep flavors and are used around the world to tenderize, season, and enhance the flavors of foods. Whether in Asia or the West, they allow variations in textures and flavors depending on the ingredients and techniques used.

Objectives of a marinade:
The purpose of a marinade can vary depending on the needs of the dish. The main reasons for using a marinade are:

• Seasoning: A marinade allows the food to soak up complex flavors. For example, a marinade made with soy sauce, ginger, and garlic can add rich flavor to fish or meat.

• Tenderizing: Some ingredients, like meat—especially tougher cuts—benefit from an acidic marinade that can break down proteins and make the meat more tender. Vinegar, yogurt, or even fruits like pineapple and papaya contain enzymes that help tenderize proteins.

• Improving texture: In addition to making foods more tender, a marinade can also help make them juicier by retaining moisture, which is especially important for lean meats and fish.

• Preserving: Traditionally, marinades are also used to preserve certain foods, as in the case of pickles (marinated vegetables) or canned fish and meat.