Subscribe to one of our news e-mail lists . Prague Rio Rome Singapore St. Pburg. When it comes to boosting the flavor of grilled seafood or meats, nothing can beat a marinade. This simple truth is appreciated around the world, from Jamaica's jerk master to India's tandoori boss.
Marinades give grilled foods a unique ethnic identity.
They also help tenderize tough meat fibers and keep foods moist during cooking. The latter is particularly important for grilling, as the strong heat of live fire has a drying effect. The acids help break down tough muscle fibers, tenderizing poultry and meats. The fat, usually oil, coats the exterior of the meat, keeping it from drying out during cooking. Put them together and there isn't a food in creation that can resist their transformational powers.