4 foods that shouldn't marinate all night

Marinating meat or vegetables overnight may seem like a simple way to intensify the flavor. In some cases, however, more time does not necessarily mean a better result.

Experts interviewed by Martha Stewart's website explain that acids, salts and enzymes present in marinades continue to act on meat proteins and the cellular structures of vegetables. When this process goes on too long, the food can become soft, dry, rubbery or lose the desired texture.

The effect depends on both the ingredient and the composition of the marinade. Mixtures with lemon juice, vinegar and other sources of acidity tend to cause changes more quickly. Ingredients such as pineapple, papaya and kiwi also contain enzymes capable of modifying proteins.

1. Fish and seafood

Fish and seafood are among the foods most sensitive to excessive time in the marinade.

When they remain in acidic preparations for many hours, proteins can undergo changes that leave the meat opaque, soft, dry or even rubbery in texture.

To preserve flavor and consistency, food scientist Jessica Gavin's recommendation is to marinate fish and seafood for approximately 30 minutes to an hour.

2. Pork chops and filet mignon

Some cuts of pork also do not need to marinate overnight.

Chops and smaller pieces of pork tenderloin absorb flavors more quickly. In very acidic marinades, the surface can become excessively soft, while the lean part runs the risk of drying out during cooking.

For chops and smaller pieces, the indicated period varies from one to 12 hours. A whole piece of pork filet mignon can marinate for up to 24 hours.

3. Small pieces of chicken

Chicken cubes used on skewers are also on the list. As there is a larger area of ??meat in contact with the mixture, the marinade acts more quickly.

According to the expert, around two hours are usually enough. If the preparation is very acidic, approximately one hour may be enough to prevent the texture from becoming excessively soft.

For longer marinades, an alternative is to leave the acidic ingredients for the last 30 to 60 minutes before preparation.

4. Vegetables that cook quickly

Zucchini, asparagus and peppers absorb flavors quickly and therefore don't need to spend hours soaking in seasonings.

For these foods, 10 to 15 minutes of marinating may be sufficient.

Denser vegetables, such as mushrooms, eggplant, cauliflower, carrots and Brussels sprouts, can withstand slightly longer periods, generally between 30 minutes and an hour.

Excess salt or acid can remove water from vegetables and cause them to lose their crunchy texture, becoming soft and watery.

How to marinate food safely?

Time is not the only care needed. Food that is marinating should remain in the refrigerator, not on the kitchen counter. Glass, ceramic, stainless steel or food-safe plastic containers can be used, as long as they are properly closed.

It is also important to avoid cross-contamination. Raw meat, poultry and seafood should not be marinated together with foods that will be consumed without proper cooking.

Another precaution involves liquid that has come into contact with raw meat. This marinade should not be used directly as a sauce after preparation. Guidance from the United States Department of Agriculture (USDA) is to reserve a clean portion in advance or boil used marinade before reusing it.

The rule, therefore, is not to simply leave everything marinating for as long as possible. To achieve flavor without compromising texture, you need to consider the type of food, the size of the pieces and, above all, the ingredients used in the marinade.

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