Difference Between Poultry and other Marinade Recipes

Difference Between Poultry and other Marinade Recipes, Some chicken marinades are versatile enough to use on pork, beef, fish, or even vegetables. Others are best suited to chicken but could at a pinch also be used to marinate some other kind of meat or fish.

Marinade Recipes

Steak marinades tend to be very rich and hearty because those flavors bring out the meaty flavor better. Fish marinades are usually light and fresh, although some can be quite spice. Poultry marinades range from very delicate and aromatic to full-flavored and rich. Chicken, like fish, can become mushy if left for too long in an acidic marinade. The same applies to very tender cuts of steak like filet mignon.

If you were using a marinade to tenderize a tough skirt steak or flank steak then it would be fine to leave the marinade on for up to a couple of days and this would benefit the texture of the meat. Leaving an acidic marinade on chicken for more than an hour or two can negatively impact the texture, make it mushy and unappetizing. Acidic marinades can "cook" fish too.

You could use the same acidic marinade recipe for fish, chicken and steak, but it would probably be best to marinate the fish for fifteen minutes, the chicken for half an hour and the steak for a few hours. Each of these times would be long enough to flavor your meat or fish without making it mushy.

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