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The best marinade for every type of meat and fish

Lovefood Logo By Debra Waters of Lovefood | Slide 1 of 26: Marinades don’t just inject flavour into food, they tenderise meat by breaking down connective tissue, enabling more moisture to be absorbed. This process occurs due to the acid or enzymes in certain ingredients, which is why small quantities of vinegar, citrus and wine (acid), and certain fruits such as papaya and pineapple (enzymatic) are used in marinades (conversely, too much can toughen meat). Whatever cut you’re planning to cook, here’s some inspiration to take your dish to the next level.

Marinades don’t just inject flavour into food, they tenderise meat by breaking down connective tissue, enabling more moisture to be absorbed. This process occurs due to the acid or enzymes in certain ingredients, which is why small quantities of vinegar, citrus and wine (acid), and certain fruits such as papaya and pineapple (enzymatic) are used in marinades (conversely, too much can toughen meat). Whatever cut you’re planning to cook, here’s some inspiration to take your dish to the next level.
© Strakhov Sergei/Shutterstock

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