Marinade

• Use marinade to tenderize tougher cuts of meat: Soaking tougher cuts of beef or pork in an acidic marinade (containing vinegar, lemon juice, or yogurt) for several hours helps break down muscle fibers, resulting in a more tender and palatable final product.- Marinades add intense flavor to grilled meats and vegetables: Whether it's chicken, steak, or zucchini, marinating infuses the food with a complex blend of herbs, spices, and aromatics before it hits the grill, creating a delicious smoky flavor profile.- Enhance the moisture content of baked or roasted poultry and seafood with a marinade: Marinating chicken, turkey, or fish before baking or roasting helps retain moisture during cooking, preventing it from drying out and ensuring a juicy, flavorful result. - Create flavorful and healthy vegetable dishes by marinating them before roasting: Toss vegetables like bell peppers, onions, and eggplant in a flavorful marinade of olive oil, herbs, and balsamic vinegar before roasting to intensify their natural sweetness and create a caramelized texture.- Add depth of flavor to tofu or tempeh by marinating it before stir-frying or grilling: Marinating plant-based proteins like tofu and tempeh helps them absorb flavors more effectively, making them more appealing and versatile in vegetarian and vegan dishes.- Marinades can act as a finishing sauce: Reduce leftover marinade in a saucepan over medium heat until it thickens slightly, creating a flavorful sauce to drizzle over the cooked dish for an extra boost of flavor.

• May enhance the flavor and appeal of nutrient-rich foods, increasing overall dietary intake.
• Can tenderize tougher cuts of meat, potentially making them easier to digest.
• Depending on ingredients, marinades can provide antioxidants from herbs, spices, and citrus.
• Some marinades contain ingredients like garlic and ginger, known for their potential anti-inflammatory properties.
• Can reduce the formation of harmful compounds during high-heat cooking methods like grilling.

Marinades should always be stored in the refrigerator. If you've used the marinade on raw meat, poultry, or seafood, it's crucial to discard it after use to prevent foodborne illness. Never reuse a marinade that has come into contact with raw ingredients. If you want to use some of the marinade as a sauce, reserve a portion of it before adding any raw food and store it separately in the refrigerator. This reserved portion can be cooked and used as a safe sauce.