it comes to equipment, I can count on a single hand the number
of pieces you need to start marinating. What is imperative
is that every surface a marinade contacts must be non-reactive
metal; that is, there can be no aluminum foil, pots, utensils,
or containers which will interact with the marinade's acid.
You'll have aluminum and acid interacting instead of flavor
The single appliance that I would have a hard time parting
with is a blender. A blender will grind spices, chop shallots,
garlic, and ginger, and emulsify the oil in marinades in just
one pass. You also need an inexpensive grater for citrus peel
and ginger, a glass or wooden reamer for citrus, steel measuring
spoons, and glass measuring cups. Marinades are user friendly
and easy on your budget.
Avoid soft plastic or rubber containers that pick up odors
and can be easily stained. My favorite marinating containers
are one gallon zip-lock plastic bags, which can hold up to
one pound of food and two to three cups of marinade. I suggest
that you use them only once. For bigger cuts of meat, such
as briskets, roasts, and whole turkey breasts, I use larger
plastic oven bags. These bags travel better and, since they're
disposable, you never have to worry about washing them or
remembering to bring them back from a potluck dinner.