Terms and Techniques.

Learn the lingo—from breading to braising—and you'll be following recipes like a pro in no time.

Marinate

Marinating meat not only adds flavor, but it actually tenderizes certain cuts and gets the cooking process started before the food hits the pan. A traditional marinade has a liquid base, and acidic ingredient, spices and herbs. Dry rubs are essentially marinades without the liquid ingredients.

To get the most out of your marinade it's important that you prepare enough of your marinade to completely submerge or coat the cut of meat that you are marinating. An easy way to maximize the volume of your marinade is to place it in an airtight plastic bag, then drop on the cut to be marinated. remove all of the excess air and the bag can hug the marinade into place without waste.