Why Your Marinades Don't Work — The Three-Part Science Explained

A marinade that doesn't contain all three components — acid, fat, and salt — isn't marinating your meat. It's coating the surface. Today I explain exactly what each component does at a molecular level and why leaving any one out means the flavour stays on the outside of the meat instead of penetrating it. What you'll learn: • What acid actually does to protein (and why it matters for tenderness) • Why fat is the flavour carrier, not just calories • How salt uses osmosis to deliver flavour deep into meat • The simplest way to build a complete marinade every time 🔔 Subscribe to Curious Lisa #marinades #bbqhacks #cookingscience #curiouslisa #grillhacks #foodscience