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Marinating has multiple purposes but the main reasons are to infuse flavour into the protein being prepared and to change the consistency of the protein fibres.

Dry Rub marinades generally include dried herbs, dried spices and seasonings. While they can be more forgiving than wet marinades in regards to their effect on protein textures, Dry Rubs are generally intense flavour enhancers. 

If all else fails... Read the instructions.

Dry rubs are often more effective on damp (not wet) protein. 

Tip: Pat the protein dry with a paper towel just before cooking... Do not rub it dry and re-apply the Dry Rub Seasoning as the dry spices may burn in the pan.

Wet marinating can be broken into 2 categories depending on the marinade type and the protein being immersed. 

Light Marinating: Generally used on more delicate protein with acidic based marinades. An example would be marinating seafood in lemon juice. Marination would be shallow dished and usually marination time would be measured in minutes.

Deep Marinating: Acidic and Enzyme based marinades are generally deep immersion marinades used on heavier proteins and can range in time from minutes to days.

The marination methods mentioned below are used on a daily basis for the DomBas Sauce range by our Chefs. We recommend you start your adventures with our times. 

Ensure the fish or seafood is fully prepared, cleaned and dried before marinating. If possible alow fish to dry on a rack for 30 minutes in the refrigerator. 

Score the fish with shallow cross hatch. Place fish or seafood in a resealable bag, add 1/4 cup of preferred sauce per 500grams of protein. 

Remove excess air, massage sauce over the protein gently and allow to stand for 10 to 15 minutes. 

Sauté fish with Gourmet Chefs Oil and serve with additional sauce.

Ensure the Chicken is fully prepared, cleaned and dried before marinating. If possible allow the chicken to dry on a rack for 30 minutes in the refrigerator. 

Whole Chicken should be scored at high protein volume areas such as breasts and thighs. Chicken portions do not generally require further scoring. Brush coat the chicken in sauce (1/4 cup per Kg) and place in an airtight container. 

Add an extra 1/4 cup over the chicken or portions, seal the container and refrigerate for minimum 2 hours but preferably overnight.

Remove the chicken and discard marinade (contains raw juices from the chicken). 

If grilling, baste the chicken with fresh sauce and Gourmet Chef's Oil, or serve with additional sauce if frying.

Ensure the protein is fully prepared, cleaned and dried before marinating.

If possible allow to dry on a rack for 30 minutes in the refrigerator.

Protein skins, if attached, should be well scored prior to marinating. 

Place protein in an airtight container and add 1/4 cup per Kg of the preferred sauce, coat individual portions, seal container and refrigerate for 2 - 24 hours depending on depth  and intensity of flavour required.

If a suitably sized container is not available, large portions can be brush coated and wrapped with cling film before refrigeration.

Discard excess marinade (contains juices from the protein).

Grilled proteins should be basted with fresh sauce and Gourmet Chef's Oil. Serve fried protein with additional sauce.

Wet protein will dilute the marinade and create a barrier, limiting the ability of the marinate to enhance your dish.

Seasoning is a personal preference. Due to volumes and characteristics of various proteins, no marinate is a complete seasoning package.  Always check and adjust seasoning towards the end of cooking. 

Never adjust during the cooking process as the flavours will often change and intensify

Marinated proteins will often display finished colours much earlier in the cooking process. Start cooking with slightly lower temperature to promote even heat distribution and regularly thermometer or juice test.

Always use non reactive containers for marinating. Ceramics, Stainless Steel or Glass are ideal... Pottery, Copper or Aluminium must be avoided as they are acidic reactive.

All marinating must be carried out at refrigeration temperatures. Never be tempted to marinate at room temperature. Bacteria growth is exponential at room temperature.

If you have questions,  just ask us. We love to help.