How To Marinate
from Italian Traditional Food

Marinate to increase flavour

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Not everyone knows how to marinate. Marinating is a process of soaking meat, game or fish in a mixture of wine, oil, vegetables, herbs and spices.

More about marinades

The object is to give flavour and, in the case of meat or game, to render it more tender as the presence of the oil in the marinade helps to soften the fibres. Most marinades, that is those for joints and which contain wine, vegetables etc., are first boiled before use. A quick, uncooked marinade, however, may be used with foods such as steaks and fish fillets.

Boiled marinades

For a boiled marinade the ingredients are first brought to the boil and then left to get quite cold before being poured over the joint. As the amount of the marinade is small, the meat must be put into a bowl or deep dish, small enough for it to fit snugly.

Turn the joint occasionally and see that the vegetables in the marinade sit on top to keep the joint moist. The marinade is then either added with the stock at the start of the cooking or strained into the liquid just before serving.

Standing times for marinades

With a boiled marinade for beef or lamb, let meat stand in it for 24 hours, and for game up to 3 days. With an uncooked, quick marinade allow steak or fish to stand in the liquid 2-3 hours before cooking.

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