Marinating Basics

What Will You Learn in This Lesson?

• Set a balanced ratio of acid, fat, and aromatics in a marinade
• Limit the acid level in a marinade so it does not damage the texture
• Use the appropriate marinating time for each ingredient (fish, chicken, red meat, or vegetables)
• Handle marinade that has touched raw meat safely
• Use a portion that has not touched raw meat as a sauce during cooking

Equipment You’ll Need

Course Content