Many wonder why grilled meat is flavorful on the outside but bland inside, despite elaborate marination. According to culinary expert Vu Nhat Thong, the issue is not the amount of seasoning, but the marinating order.
Thong explained that flavor-enhancing spices such as black pepper, rosemary, and thyme contain compounds that are only oil-soluble. Without oil as a carrier, these seasonings merely cling to the surface of the meat, easily burning at high temperatures and quickly losing their aroma.
Conversely, salt and sugar dissolve well in water. They penetrate the meat fibers through the natural moisture available in the food.
When cooking oil is applied to the meat first, it seeps into the gaps between muscle fibers. Flavoring spices added afterward will dissolve in the oil and be carried deep into the meat's core. The oil layer then acts as a protective film, delaying the evaporation of aromatic compounds when grilled.
Applying oil does not prevent salt from penetrating the meat. Salt comes into contact with the natural moisture on the meat's surface, dissolves, and moves inward without being blocked by the oil layer.
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The marinating order determines the quality of the dish. Photo: AI
To optimize marination, cooks should follow a specific order:
For quick marination (20-30 minutes): The order is cooking oil, followed by flavor seasonings, then salt and sugar.
For restaurant-standard marination: Sprinkle dry salt, then refrigerate for one to four hours. Afterward, pat the surface dry, rub with cooking oil, sprinkle flavor seasonings, and then grill.
Chef Thong noted that 10-15 ml of cooking oil should be used for every 300 grams of ingredients to create a thin film. Sprinkling salt too early will draw moisture out of the meat. If the meat is grilled while its surface is still wet, the browning reaction will not occur, resulting in less appealing color.
"Understanding the science of marinating, rather than just following habit, will help cooks transform the quality of their dishes," Thong stated.
Bao Nhien
