The base of most marinades is acid (like lemon juice, wine, vinegar, Worcestershire sauce, yogurt) and oil (olive, vegetable, flavored … any kind). Include herbs and spices (like garlic, fresh herbs, onion, ginger) to create flavors that accent the meat’s natural taste. Meat must soak in the marinade mixture to absorb the flavors, anywhere from 30 minutes to over night depending on the affect you want. The acid in the marinade also tenderizes the meat.
| |
 |
|
Try creating your own marinades with the seasonings you like best. These suggestions make enough for approximately 4 servings of meat or poultry: |
|
|
 |
1/4 cup light soy sauce, 1 tablespoon sesame oil, 1 garlic clove (minced), 1 teaspoon ginger and 1/2 teaspoon minced parsley leaves. |
|
|
|
1/3 cup plain yogurt, 2 tablespoons minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon coriander and 1/2 teaspoon dried crushed red pepper flakes. |
|
|
|
2 tablespoons prepared mustard, 1/4 cup soy sauce, 4 teaspoons honey, 1 tablespoon lemon juice and 1/4 teaspoon ground ginger. |
|
|
|
1/4 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon rosemary and 1/2 teaspoon thyme.
|
|
| |
|
Thawing Uncooked Beef and Pork > back to top |
|
| |
|
|
Marinating not only adds flavor, it helps keep meat and poultry moist. |
|
|
|
Chicken absorbs flavors quickly and does not require lengthy marinating. Even a brief half hour while the grill is heating is sufficient. Or, you can marinate it several hours or overnight. |
|
|
|
Always marinate meat and poultry in the refrigerator. Use a non-reactive container — glass, ceramic, or non-metallic bowl or a resealable plastic bag. Turn the meat or poultry several times to expose all sides to the marinade. |
|
|
|
Never reuse marinade. If some of the marinade is desired for basting during cooking, it is best to set aside a portion before uncooked meat or poultry is added to the remainder. |
|
|
|
If a marinade is used as the base for a sauce, bring it to a boil before applying it to the meat or poultry.
|
|