Ingredients You Should Always Keep Out Of Your Marinades
NEWS
BY EUGENIA LAZARIS
Oils
Low smoke point oils will burn at 225 degrees Fahrenheit or less and shouldn't be used in marinades that will be cooked in high heat. Instead, select a high smoke point oil.
Acids
Acid serves a purpose when it comes to marinating food, but using too much will cause the proteins
in meat to break down, causing discoloration and a mushy texture.
Water
Water will simply dilute the flavor profile you are working so hard to build with your carefully chosen list of ingredients, thus negating all the time spent marinating.
Chunks
Chunks of ingredients like garlic or onion in your marinade will slide right off in the pan, or stick to the meat, keeping it from laying flat on the cooking surface.
Fats
Certain fats will solidify in the refrigerator, such as butter and coconut oil, making them poor choices for marinades. Stick to a usable fat like olive oil or duck fat.
