What does this tool do?
A balanced marinade needs enough acid to season, enough oil to carry flavour and salt to season the meat. Scaling the marinade to the meat weight keeps the ratio consistent whether you cook a single steak or a family-sized roast.
The Formula
Marinade = meat weight × rate; acid = marinade × acid share; oil = marinade − acid; salt = meat weight × salt %Frequently Asked Questions
How long should I marinate?
Seafood and thin cuts need 15–30 minutes; chicken and pork 2–12 hours; beef 4–24 hours. High-acid marinades can make fish and thin meat mushy if left too long.
Does more acid tenderise faster?
Acid denatures surface proteins, but more is not always better. A very acidic marinade can dry out the surface and overpower the meat; keep the acid share moderate and rely on time and salt.