Marinade and rub
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Marinating performs two important functions: it adds flavour and changes the structure of a product. A marinade can be either dry or wet. A wet marinade contains acidic elements such as vinegar or yoghurt that can create a change in the structure. This acidity causes the connective tissue of a product to break down making it more tender. Herbs and spices and salt and sugar are used to add more flavour to a product. Various types of fish can completely change in structure and flavour with a quick marinade.
A dry rub is a composition of herbs and spices with salt and sugar. The sugar and salt draw the moisture from the meat which is then infused with the aromas of the herbs and spices. After a few hours the meat draws the aromatic moisture back in enhancing its flavour.
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