Marinades have three main ingredients:

1. Oil

- Helps preserve the meat's moisture. Sometimes it is omitted, esp for long marinades when the oil would only floor to the top, out of the contact with the product. Tasteless veggie oils are used when a neutral flavor is required. Olive oil are used to add flavor

 2. Acid from vinegar or lemon juice, wine

- Acid helps tenderize protein foods

CAUTION: When using vinegar or lemon juice, A marinade too acidic will partially coagulate the protein o the meat, making it seem partially cooked. When the meat is cooked, its texture will not be as desirable. Lemon should only be used in small quantities for a few hours (not overnight)

3. Flavourings

-Whole spices release flavors more slowly, so they are more suitable for long marinations. 

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