Marination is a chemical process. The lower the temperature, the more slowly the chemical reactions occur. This explains why marinating at room temperature is considerably faster than doing it in the refrigerator.
The degree to which the food is covered by the marinade also influences effectiveness. The greater the coverage, the faster the marination process occurs because liquid is significantly superior to air as a medium for chemical reactivity. Unfortunately, to submerge a large piece of meat in a bowl or jar requires a large volume of marinade. For this reason, we recommend marinating in a tightly sealed plastic bag with its excess air squeezed out. This reduces the amount of marinade needed.
As a bonus, the package can be easily turned upside down periodically to coat the food's entire surface - and your hands remain clean. The configuration, thickness, and type of meat also determine marination effectiveness. Other variables are the quantity and strength of the acid used.
** Asian Recipes **