Marinating is a cooking technique that involves soaking food in a liquid mixture, called a marinade, to add flavour and tenderise the food. The marinade typically consists of an acidic ingredient, such as vinegar or citrus juice, combined with herbs, spices, and other flavourings. There are many different foods that are great for marinating, and the best ones will depend on the flavour profile you're looking for and the type of dish you're preparing. This was covered in more detail in the previous article "Marinating 101" (this would be a great time to go read it... just by the way 🙃)
One of the most common and best foods for marinating are meat; such as chicken, beef, pork, or lamb, and probably other red meats and birds you eat in your village too 😉. The acid in the marinade helps to break down the tough fibres in the meat, making it more tender and flavourful. When marinating meat, it's important to use a food-safe plastic bag or container to avoid contamination, and to marinate the meat in the refrigerator to prevent the growth of harmful bacteria.
Another one of the foods that are great for marinating is fish. You can use varities that suit your preferences including  such as salmon, tuna, or swordfish. The acid in the marinade helps break down the fish's delicate flesh, making it more tender, tastier and flavourful--a flavourbOmb in your mouth, if you ask me. You should keep note however that, when marinating fish, it's important to use a light marinade, as the flavour of the fish can be easily overpowered by strong marinade ingredients and we still want our fish to shine. The marinade shouldn't overtake the dish, it should enhance it.
And then, lastly, but not leastly (is that even a word?) - VEGGIESSS!. Â Â Vegetables are on this list too. As it turns out, they are great for marinating too. Just like our other candidates; red meat, the chicken and the fish, marinades can add flavour and moisture to the vegetables too, making them more enjoyable to eat. Some of my favourite vegetables to marinate include bell peppers, onions, zucchini, and mushrooms. Another note to take into account: when marinating vegetables, rather use a light marinade and to marinate the vegetables for a shorter amount of time because unlike red meat, chicken or even fish (the more delicate of the meats) they are more delicate than meat and fish.
To end, there are a variety of foods that are great for marinating, and the best ones will depend on the flavour profile you're looking for as well as the type of dish you're preparing. So, really, it's up to you. Whether you're marinating meat, fish, or vegetables, the marinade can add a mouthful of flavour and tenderness to the food, making it more enjoyable and a treat to eat. The question is, what are you going to marinate next? 😉
