How to marinate (what to use, how long, and when not to)

A marinade flavours the outside of food and, with salt, helps it stay juicy. It does not deeply tenderise in the way people hope — acid and enzymes only work on the surface, and too long in them does more harm than good. Match the time to the food. What a marinade is made of Salt (or soy, fish sauce) — the one ingredient that genuinely penetrates and seasons throughout. Acid (lemon, vinegar, yoghurt, wine) — flavour and a little surface tenderising; too much "cooks" and toughens. Oil — carries fat-soluble flavour and helps browning. Aromatics — garlic, ginger, herbs, spices, sugar for colour. How long — and when to stop FoodTypical timeNote Delicate fish & seafood15–30 minAcid "cooks" it — never long Chicken pieces2–8 hoursYoghurt marinades are forgiving Pork & lamb4–12 hours— Beef steaks2–12 hoursMostly surface flavour Tofu & vegetables30 min–2 hoursSoak up flavour quickly W…