ステップバイステップガイド:
マリネの作り方
肉完璧

お肉をマリネに漬けこむことは料理好きだけでなくプロのコックさんにとっても基本的な調理法となります。やり方は簡単で、お好きなマリネを作ってからお肉を漬け、お肉の大きさに合わせて冷蔵庫で一晩寝かせるだけ。しっかりと味が浸み込んだら調理開始です。

注意点としては、マリネに漬ける時間が短すぎても長すぎてもダメということ。美味しく浸み込む時間を見極めましょう。

肉のマリネ漬けの作り方や材料をいくつかご紹介

There are three main categories of ingredient that can be used in a marinade: acids, oils and aromatics. Acids — brings that hint of sourness and the peps your dish needs — include but not limited too citrus juice (lime, lemon, orange,...), vinegar (rice, wine, balsamic,...) and yogurt. Oils, will keep the meat moist and juicy, can be neutral in flavor (canola, vegetable, peanut); in-between (olive, nut); and assertive (sesame). There are endless possibilities when it comes to herb and spices, rosemary, oregano, star anise, peppercorns, garlic, onions, ginger, herbs, chili and the myriads of spices out there. One of the most important point when preparing your marinate is that enhance flavors and tanginess is saltiness. It you don't want your meat to be bland you need to season it well and bring salt in it but it doesn’t have to actually be salt, oster sauce, soy sauce, miso, dashi, pickling juice or fish sauce can be used.

Most flavors will not get that far into the meat meat. However, as the surface is what you taste first it is fine as it is. Should you leave the meat longer into the marinade it will start to cure it and that is also fine if it is what your are looking for however long marination should be done properly. Marinades are generally better for lean proteins — chicken breasts, flank steak, shrimp: You’ll get a better ratio of flavored surface per serving than you would in a larger, thicker cut of meat. Dry rubs and long and slow cooking time are usually better for bigger pieces of meat. You could also use the "ham technique" injecting you flavoring into the meat using a syringe but you might end up with an overcured and watery meat.

 お肉の形状や大きさによってマリネに浸してお肉を寝かせる時間は変わってきます。冷蔵庫で一晩寝かせるという表現はあくまでも利便性を考えた言い回しであり、お肉によって3時間寝かせると浸み込みすぎたり逆に全く味がつかなかったりと様々です。

• Very large pieces of meat usually exceeding 6 kg (ブリスケット, prime rib, pork shoulder, leg of lamb, turkey): 24 hours.
• 2～5キロの大きい肉（牛や豚フィレ肉、ラムラックや開いたラムレッグ、丸鶏、大きな魚）：6～12時間
• 1～2キロの大き目の肉（厚めのTボーン・ポーターハウスステーキ、骨付き豚肉、丸鶏の半身、大き目の魚）：4～8時間
• Medium-to-small pieces of meat (steaks, pork and lamb chops, bone-in chicken breasts or legs, fish steaks; also tofu, mushrooms and vegetables): 1 to 3 hours
• 一口サイズのもの（カットした鶏むね肉や小さめの魚、エビ）：15分～2時間

尚、上記のお時間はあくまでも目安となり、マリネの種類によって肉へ浸透する速度は変わってきます。例えばハーブがメインとなっているマリネより、塩分が高い唐辛子系のマリネの方が早く浸み込みます。（スパイスをマリネに使用する場合、初めに軽く素焼きすると香りが出やすくなります）

Also keep in mind that extended marinating does not further tenderize meat. The “tenderizing” effect the acids in marinades have is, in fact, the breakdown of proteins on the surface of meat (carpaccio) or seafood. (Ceviche, raw seafood treated with a very acidic marinade, is a good example of how powerful ingredients such as lemon or lime juice can be in changing texture.) Use too much acid or leave something in it too long, and what you get is mushiness.

Should you want to take advantage of that "tenderizing" effect you without using acidic ingredient that would affect the taste of the end product could take some less "noble" and "harder" pieces of meat and marinate them for a few hour in your marinate + few Papaya leaves and/or some raw papaya slices it will have the same effect without the acidic taste.