It’s true that marinades include flavor but don’t always tenderize. When we marinate fish or other meats, the result relies on the proportion of the marinade. For flavor without stiffness, use a low-acid marinade in shrimp marinade recipes. There is a general belief for marinated meals that soaking a hard cut of meat in a marinade will make it soft. Unfortunately, this just isn’t true most of the time. While some marinades used in marinated dishes mostly in summer marinated vegetables and hard marinated meat, are very good at adding flavor to meat and chicken, they are, with one exception, a failure at tenderizing. The two most popular types of marinades used in marinated cooking are acidic and enzymatic. Learn to make different types of marinate recipes here.