Marinades made easy - Los Angeles Times
http://www.latimes.com/features/food/la-fo-marinades6-2009may06,0,6398511.story

Marinade: It's one of those culinary terms that evokes an aura of kitchen mystique, as if throwing together a bunch of liquids, flavorings, herbs and spices will magically transform meat, fish or even vegetables into tender dishes bursting with flavor. It sounds almost like a kitchen spell -- albeit without the dramatic incantations, or the smoke (better save that for the grill). Unfortunately, in the real world, marinades have their limitations. Contrary to popular belief, a marinade will not tenderize a cut of meat. But that's all right, it can still impart great flavor. Essentially, a marinade functions as a "dressing" for meat. Like a salad dressing, it's typically composed of an acid (vinegar, citrus juice or wine) and a little oil, with herbs and aromatics added to punch up the flavor. And like a salad dressing, a marinade should be thought of as a seasoning. Most marinades have neither the acidity needed nor the time required to fully "tenderize" a piece of meat, denaturing th

A marinade functions as a "dressing" for meat. Like a salad dressing, it's typically composed of an acid (vinegar, citrus juice or wine) and a little oil, with herbs and aromatics added to punch up the flavor.

Food science