Infusing marinades faster into meat can be achieved through a combination of techniques that help the flavors penetrate the meat more efficiently. Here are some tips to speed up the marinating process:
Cut the meat into smaller pieces: The smaller the pieces of meat, the more surface area there is for the marinade to come into contact with, leading to faster infusion. For example, cutting chicken into strips or cubes instead of leaving it whole can help speed up the process.
Score the meat: Make shallow cuts or scores on the surface of the meat. This creates small openings for the marinade to seep into, allowing for better absorption.
Pound the meat: Gently pound the meat with a meat mallet or the back of a heavy knife. This tenderizes the meat and creates small openings for the marinade to penetrate.
Use acidic ingredients: Marinades with acidic components like citrus juices (lemon, lime, orange), vinegar, or wine can help break down the meat's surface and allow flavors to be absorbed more quickly.
Add salt strategically: Salt helps to open up the meat's structure, allowing the marinade to penetrate more effectively. However, avoid using too much salt, as it can draw out moisture from the meat and make it tough. A moderate amount of salt is sufficient.
Heat the marinade: Warm the marinade (not boiling) on the stovetop for a few minutes before using it. Warm marinades are more effective at infusing flavors into the meat compared to cold ones.
Marinate at room temperature: While it's generally recommended to marinate meat in the refrigerator for food safety reasons, if you're looking to speed up the process, you can let the meat sit at room temperature for a short time while marinating (no more than an hour). Be cautious not to leave the meat out for too long to avoid the risk of bacterial growth.
Vacuum sealing: If you have a vacuum sealer, use it to seal the meat and marinade together. The vacuum process can help the marinade penetrate the meat more effectively.
Use a tenderizing tool: Meat tenderizing tools, like a meat tenderizer or a Jaccard, can create small holes in the meat, allowing the marinade to penetrate deeper.
Massage the marinade into the meat: Take a few extra minutes to massage the marinade into the meat, ensuring it coats the surface thoroughly and gets into any cuts or scores you made.
Remember, while these tips can speed up the marinating process, it's still important to allow enough time for the flavors to develop fully. Marinating for at least 30 minutes to a few hours (depending on the meat type and thickness) is generally recommended for best results. Always follow food safety guidelines and refrigerate meat during the marinating process to avoid the risk of foodborne illness.