Does a marinade need a liquid ingredient? If so,which liquid works best? Or does it depend on the meat?

Answer 1

Marinades nowadays are used for flavoring as much as anything else, but the technique was originally developed to soften up tougher cuts of meat (usually beef) and make them easier to eat. Because of that, most marinade recipes call for some sort of acid. Red wine is a popular base for beef marinades; you could also use white wine for chicken or pork. I prefer wine to vinegar when I have it in the house, because then it's got enough acidity without tasting sour.

One of the most intriguing marinades I've seen, though, calls for mixing garlic and herbs into plain yogurt and smearing the herbed yogurt all over a leg of lamb. I really enjoyed that one because the marinade stayed in place and I didn't have to waste a zipper baggie or remember to turn the chunk of meat every X hours.

Fish does not need a traditional marinade, and in fact a strong enough acid will "cook" the fish prematurely - that's how you make ceviche! If you want to flavor fish, go for a spice rub and maybe a little olive oil to help the spices stick.

Answer 2

If the purpose of a marinade is to increase the tenderness of the meat you need an acid. Because of that many marinades include fruit juices

Lemon Juice, Lime Juice, Pineapple Juice, Mango Juice, even tomato's have an acidic quality.

Another place you see acid from is vinegar or wine.

Sometimes you can buy a "meat tenderizer powder if you don't want a liquid.

So just depending on the style food you are making you add the flavor ingredients and some oil in with the acid to make the marinade.

If it is a delicate meat, like chicken or fish, don't marinate more than 4 hours. If it is something robust like beef you can usually go 8 hours or overnight if it is a tough cut.

Good Luck

Answer 3

If it doesn't have a liquid then technically it is a dry rub rather than a marinade.

The best liquids are acidic because tenderize the meat. Lemon juice or vinegar work well (depending on the other ingredients you use).

One of the best all purpose marinades (IMHO) is good old Italian dressing.

Answer 4

There are hundreds of marinades, many of which are liquid. They are a mixture of oil, wine, vinegar or lemon juice and herbs in which meat or fish is soaked before cooking to give it flavour and make it tender. Marinating is especially useful for cuts of meat which are suitable for quick methods of cookery but are not of best quality. The meat should be beaten and left to soak for at least two hours in the marinade. Marinades are also useful fo kebabs and meat to be stewed or casseroled also used in salads. Here are some marinades

2 tablespoons of salad oil
1 tablespoon lemon juice or vinegar
chopped onion
salt
pepper Wine marinade

1 sliced onion
1/4 pint dry white wine., red wine or cider
1 bay leaf
6 bruised peppercorns
4 bruised parsley stalks
2 tablespoons olive oil

Mix all the ingredients. Strain the liquid and use in gravy after use.

One I use for pork chops or steaks

1 tablespoon soy sauce
1 tablespoon Worcester sauce
1 tablespoon of tomato puree
1 teaspoon mustard powder
1 bayleaf
salt
pepper
1/2 teaspoon paprika
1 tablespoon balsamic vinegar
teaspoon dried mixed herbs

Mix together and soak the meat, turning occasionally. Good for barbecued meat.

Some marinades are more of a paste such as curry paste and are smeared on the meat before cooking.

Check a good cookery book for suitable recipes.

PS: I never use garlic due to it's awful smell, taste and the bad breath it gives afterwards but, hey, if you don't care then bang some in.

Answer 5

No, you can use a rub of spices to marinate meat. As far as a liquid you can use whatever you like, they'll all sink in. Ive used beer and it tasted great. Also, I'm not sure if this is a southern thing but Dale's is the best marinade for steak and burgers. The stuff is amazing, you can find it at the grocery store.

Answer 6

Olive oil works well, or beer. It depends on what kind of marinade you are making. I always poke a TON of holes in the meat before I place it in the marinade, this makes it so much more tender.

Also salting meat beforehand does tenderize the meat.

Answer 7

Usually when marinading meat, it's good to use a liquid that's acidic. Lemon juice is my favorite. The acid helps tenderize the meat which makes it easier to eat and more tasty at the same time.

Answer 8

I believe a dry marinade would anymore be considered a rub....teriyaki is a good marinade....several on the market that work well, and taste great.....be careful about using fresh lime juice or fresh pineapple juice as these thing will "cook" your meat and make any fat in it quite disagreable.

Answer 9

Depends on the meat but I like Italian dressing. 7-up makes a good base also. If there is no liquid it is called a rub.

Answer 10

I like to use lemon juice and pineapple juice for salmon or pork tenderloin marinade. Beef, I tend to go with Italian dressing. Chicken, I like to marinate in Marsala cooking wine and then grill the chicken.