If you’ve got a bit of time and a few basic ingredients, marinating your meat will amplify its flavors while producing your juiciest cut yet.
Ready to add an amazing layer of flavor to your meal by simply letting food rest in the fridge? Marinating is a versatile and fun cooking method that’s easier than you think to pull off — you just need a simple framework of knowledge.
Enjoy experimenting with your ingredientsThe sky is the limit with marinades, and the process truly lends itself to scratch cooking because once you know the framework, you can let your creativity fill in the blanks. It all starts with the number three: The basic ratio is three parts oil to one part acid. The acid can be vinegar, wine, citrus or yogurt, while the oil could be sesame, canola, olive or even fish sauce.
Match your meat with your methodThe two reasons to marinate meat are to tenderize and to impart additional flavor. Since Meats By Linz specializes in premium cuts, Rotroff says higher-tier meats like porterhouse and rib eye can actually be ruined by marinades, but more affordable meats like flank or sirloin will really benefit, especially from tenderization.
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