Nobody cooks with the passion of an Italian, and Italian marinades attest to this truth. Some marinades work well with all kinds of meat, poultry, fish, and even nonmeat main meal ingredients, such as tofu and tempeh. An Italian marinade is likely to include herbs, such as thyme, basil, and oregano, as well as allium family members, such as onions and garlic. A good marinade will also contain some kind of liquid, such as red wine vinegar, lemon, or wine, that will help break down tougher cuts of meat and vegetable fibers as well and infuse taste deep into the marinating foods.
Making a great Italian marinade is simple enough for most home cooks, but for those strapped by time, there are some good, premixed marinades available. This is one case where the expression, "You get what you pay for," is especially apt. Bottled marinades that are full of preservatives, use unhealthy, cholesterol-laden fats, or don’t pay much attention to the quality of their herbs are best left on the grocery store shelf. A quick trip through the produce department is likely to yield an Italian marinade or two that contain fresh herbs, no preservatives, and healthier oils. They’ll almost certainly taste better to boot, although they’ll be a bit more on the costly side.
For insecure cooks or those with little time to spare, a good grocery store Italian marinade can become even better with the addition of a few minced cloves of garlic and a blob or two of Dijon mustard. Other additions might include finely chopped parsley, rosemary, or sage. Wine deepens the flavor of a marinade meant for meat or poultry, and beer works well for red meat and a pork Italian marinade.
The wise cook knows to mix the marinade in a ceramic or glass dish rather than in a metal one. The soak time, too, must take place in a nonmetallic basin to prevent oxidization. Novice cooks may not realize that, while red meat revels in an overnight marinated bath in the fridge, that’s too much time for chicken, turkey, or other poultry and way too much time for fish. The acidity in marinade breaks down the collagen in meaty foods; the more delicate the food, the mushier it will become from too much marinating. Fish will actually begin the cooking process if left to marinate in a vinegar bath for more than 30 minutes to an hour!
