I really enjoy baking and cooking, which is good because a fair chunk of time in my life (and likely yours) is spent eating and preparing that food to eat. While I am neither a youth nor cooking contest material, a recent Ask IFAS publication from the Florida 4-H Tailgate Contest series still piqued my interest. What most caught my attention is how it suggests ideal times for marinating different meats.

Marinades need to include some sort of acid. This ingredient tenderizes the meat by breaking down the protein. This action from the acid also helps the meat absorb flavors from the other ingredients, including oils, herbs, salts, and spices. However, this means marinating meat for too long can break down the protein too much, unfavorably altering the texture.

To accommodate the acid’s properties, “Florida 4-H Tailgate: Marinades Versus Dry Rubs” suggests ideal times for marinating meats. I often use dry rubs for roasting pork. Although, if I want to use a marinade instead, pork should sit in the liquid mixture for one full day. My family likes to use a citrus marinade for steak, which also needs a full day of soaking. I personally find chicken has a lot of flavor flexibility, so I am most interested in recipes for marinating this food. Chicken can take as little as two hours or as much as a full day to marinate. I do not eat seafood, but I still made sure to note the timing. I may want to cook seafood for one of my close friends or relatives. This publication suggests marinating for only 15 minutes to an hour.

You might be a Florida 4-H youth, know a member, or just want to improve your cooking skills like me. In any case, this publication and the rest of the Florida 4-H Tailgate series may interest you, too. For other food tips, recipes, and safety information, remember to Ask IFAS!

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