There are three main types: raw, cooked and dry. Raw marinades of oils and vinegar, or yogurt, are used for relatively tender foods such as chicken or fish that only require a short marination time. An uncooked marinade composed of wine, brandy, vegetables and/or herbs can be used for large joints, game and poultry. Cooked marinades, such as those using red or white wine, are used to give food a fairly strong flavor. They should be properly cooled before being poured over the meat, which is then covered and refrigerated until you are ready to cook it.
The term dry marinades is a slight misnomer, as a little oil and vinegar (or lemon juice or wine) is included. But the spices and other flavorings mixed with the liquid are firstly rubbed into the dry meat and not used as a bath in which the meat is immersed. Dry marinades are more economical, as very little oil or vinegar is used, and the marinade, plus any juices that run from the meat, is frequently used in the final dish. The function of the dry marinade is simply to flavor the meat through prolonged contact.
Whatever method you choose, turn the food frequently while it is marinating for even absorption.
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Asian Recipes **
