Sauces
How to marinate meat safely
Soak food in a seasoned liquid before cooking, to flavor the surface (and, with salt, keep it juicy).
Step by step
- Mix the marinade in a bowl or zip-top bag.
- Add the food, turn to coat, and press out the air.
- Marinate in the fridge, never on the counter: fish 15 to 30 minutes, chicken 1 to 12 hours, beef and pork up to 24.
- Lift the food out, let the extra drip off and pat it dry so it browns.
How you know it's done
The food is coated and has soaked the time the recipe asks; longer isn't always better, as acid can turn meat mushy.
Common mistakes
- Acidic marinades left too long on fish or chicken, which turns it chalky.
- Putting wet meat in the pan, so it steams.
Simmerbee recipes that use it (6)
- Grilled Carne Asada for a Crowd
- Grilled Chicken Souvlaki with Tzatziki
- Korean-Inspired Beef Bulgogi (Skillet)
- Oven-Roasted Jerk-Inspired Chicken
- Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce
- Weeknight Chicken Tikka Masala
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I marinate?”
Related techniques
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