A good marinade can take plain meat and turn it into something full of flavour, tender, and juicy.
But here’s the thing: not all marinades are created equal, and how you use them matters just as much as what’s in them.
Many people think marinating is as simple as tossing meat in a sauce and letting it sit. However, there are common mistakes that can ruin your meal, leaving the meat bland, tough, or even unsafe to eat.
Thankfully, these mistakes are easy to avoid once you know what they are. Here are five common mistakes to avoid and how to fix them.
1. Using too much acid
Acidic ingredients like lemon juice, vinegar, and wine are great for adding flavour and tenderising meat, but too much of them can backfire. If the marinade is too acidic, it can break down the meat too much, making it mushy instead of tender.
A balanced marinade should include acid, but it also needs oil and seasonings to round out the flavours. Always follow recipes carefully to avoid this mistake.
2. Marinating for too long
More time doesn’t always mean better results. Many people believe that leaving meat in a marinade for hours or even overnight will make it taste better. While that works for some cuts, delicate meats like fish or chicken can become overly soft and lose their texture.
As a general rule, marinate fish for 30 minutes, chicken for 2-4 hours, and tougher meats like beef or lamb for up to 24 hours.
3. Skipping salt
Salt is one of the most important ingredients in a marinade, yet many people forget to add it. Salt helps flavours penetrate the meat and improves its texture. Without it, the marinade might only sit on the surface, leaving the inside bland. A small amount of salt in your marinade can make a big difference.
4. Not patting the meat dry
If your meat is wet when it goes on the grill or into the pan, it won’t sear properly, and you’ll miss out on that delicious crust. After marinating, always pat the meat dry with a paper towel before cooking.
Don’t worry—you won’t lose the flavour. The marinade has already done its job of soaking into the meat.
5. Reusing marinade as sauce
It’s tempting to use leftover marinade as a sauce, but this can be dangerous. Marinade that has been in contact with raw meat contains harmful bacteria. If you want to use it as a sauce, make sure to boil it first to kill any bacteria. Alternatively, set some marinade aside before adding the raw meat.
Marinating meat doesn’t have to be complicated, but avoiding these common mistakes can take your cooking to the next level.
ALSO READ: The best marinade recipe for extra juicy and flavourful chicken
