Sauce, Seasoning | Gluten Free

Meat Marinade

Varies widely by ingredients (e.g., vinegar, enzymes) Allergens: Soy, Wheat
Meat Marinade

Sourcing & Taxonomy

  • Family N/A (compound ingredient)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Varies (vinegar, oil, herbs, spices, soy, fruit juices)

The Forktionary Angle

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Definition

A flavorful liquid mixture, typically acidic or enzymatic, used to tenderize and impart flavor to meat before cooking.

Sensory Profile

TasteSavory, Umami, Salty, Tangy, Sweet (depends on type)
TextureLiquid, Viscous
AromaAromatic, Herbaceous, Pungent, Spicy (depends on type)
AcidityMed-High

Technical Metrics

Nutrition Facts

Per 2 tbsp (30g)
Calories40 kcal
Total Fat2 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein1 g
Total Carbohydrate5 g
Dietary Fiber0.5 g
Total Sugars3 g
Calcium10 mg
Iron0.2 mg
Potassium50 mg

Chef’s Secret

For effective tenderizing without making meat mushy, ensure marinades contain an acid (vinegar, citrus) OR an enzyme (papaya, pineapple), but not both in high concentration for too long.

Substitutions

Best Match

Dry Rub

Varies by application

Provides flavor and crust, but no tenderizing or moisture infusion like liquid marinades.

Brine

Varies (e.g., 1 cup salt: 1 gallon water)

Excellent for tenderizing and moisture, but primarily salty. Needs additional seasoning.

Yogurt or Buttermilk

1:1 (volume)

Excellent for tenderizing poultry due to lactic acid, imparts a tangy flavor and creamy crust.

Salad Dressing (oil & vinegar based)

1:1

Provides acidity and fat, choose savory flavors. May lack complex spices.

Buying Guide

Check ingredient list for high-quality oils, natural acids, and minimal artificial additives. Consider sodium.

Flavor Pairings

Beef chicken pork lamb fish vegetables grilled preparations roasting.