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Prepare marinades and meat accompaniments as required

Marinades add flavour and moisture to meat and help tenderise. They are usually made up of three
components: acid, oil, and herbs. The acid helps to partially denature the meat's protein, opening up
tunnels in the meat structure where flavour can seep in. The oil aids by holding in the natural juices
of the meat, avoiding loss of flavour and/or adding flavour.
Marinades will usually only penetrate the surface meats, without reaching the inner portions so they
work best on thin cuts of meat where they are able to penetrate the muscle structure.
Dense meats, such as pork and various steak cuts, including game meat cuts, can marinate for hours.
Other less dense meats, such as chicken and feathered game, should only be marinated for a short
time. If the meat is marinated for too long a period the acids can cook the surface, causing the meat
to dry out.

Some meats will benefit from a tenderising marinade which contains an acidic ingredient, such as
lemon juice, yoghurt, wine or vinegar or a natural tenderising enzyme found in fresh papaya, ginger,
pineapple and figs. Allow a quarter to half cup marinade for each 0.5 to 1 kilogram of meat.
Ingredients used in marinades can include: garlic, spices, herbs, soy sauce, Worcestershire sauce,
chilli paste, ginger etc. However, a marinade should be subtle-if the flavour is too strong it will
adversely affect the taste of the final product.
Marinades should come in direct contact with the item being marinated. Food to be marinated can
be placed in a dish and then covered with marinade. Each piece of meat should be fully covered with
marinade. If necessary, the meats can be turned during the marinating period to ensure even
absorption. Oil is generally a component of the marinade as this helps the marinade adhere to the
meat.
Use only glass, ceramic or stainless steel dishes. Do not marinate in copper, aluminium or plastic
dishes. The marinade will react with the copper or aluminium and discolour both your food and the
dish. Plastic will absorb the marinade and the acid will scour the dish or tray.
Food to be marinated can, however, be placed in a self-sealing food storage bag (zip-locktype baggie)
with the marinade poured in and over it. Before sealing the bag, squeeze out as much air as possible.
Vegetables, herbs and spices can be used to flavour the marinade.

Meats must be refrigerated during marination. While the acid in the marinade will act, to a certain
extent, as a preservative, and will help prevent the growth of food poisoning bacteria, contamination
will still occur if marinated food is left at room temperature.
There are a number of different marinade types:

1. Dry marinades. Oil and flavouring (herbs, spices or curry paste etc.) are rubbed into the meat
before roasting or grilling. This method is often used for Indian cookery. Strictly speaking, this
is not a true marinade as marinading should involve soaking in liquid.

2. Wet marinades. Meat is immersed in liquid before braising, roasting or grilling.
3. Cooked marinades. Vegetables, spices and herbs are cooked in the liquid to disperse the
flavours evenly. These must be properly cooled (in the cold room or refrigerator) before they
are poured over meat. Cooking marinades means that the flavouring agents are heated so
they release their full flavours. Cooking a marinade also extends its shelf life.

4. Uncooked marinades. These have an acid base (e.g. wine, juice, vinegar etc.). The
ingredients are not cooked but should be mixed together well. Can be used when the meat is
to be braised, grilled or pan fried.
Small, thin cuts of meat can be marinaded with a short marinade: sprinkled with 3 parts oil to 1 part