Herb & Lime Lab
Purpose: starting-point ranges for an Asian-style marinade, scaled to your protein — with hard caps on the strong stuff so you never scale blindly.
How to use it
- Enter your protein weight.
- Mix the ranges shown; start at the low end and taste.
- Strong ingredients are capped — read the caps before doubling anything.
Food safety
Always marinate in the refrigerator — never on the counter. Discard marinade that touched raw protein, or bring it to a full boil before using it on cooked food. (FoodSafety.gov guidance.)
Stated openly: these are starting-point ranges for a general Asian-style marinade, not a tested recipe. Salt, fish sauce, and chile are capped per pound — strong ingredients do not scale blindly. Taste and adjust; different brands (especially fish sauce and soy sauce) vary a lot in strength.