Marinating your Meat or Food
We will show you how to marinate your meat or food for the perfect marination. Enjoy these tips.
The basic premises of preparing a marinade for any piece of meat centers around three basic parts. The first thing you need is cooking oil. The next thing you need is an acid such as vinegar. The third ingredient is spices and/or herbs. That’s it!
OK, let’s get down to some basic principals so that you can begin creating some of your own masterpieces.
- Rule No. 1 - Make the oil/vinegar proportions equal. Say one cup each or 1/2 cup each. You get the picture.
- Rule No. 2 - Don’t over power the marinade with spices. Salt, sugar and garlic are universal flavorings. Also so are, peppers, basil, oregano, dried mustard, onion and the list goes on.
Add the vinegar to the bowl first and then with a small/medium whisk, begin blending in the oil in small quantities until it is all blended together. If you try to do it all at once, they will not blend thoroughly and there will be a price to pay. Once the oil/vinegar mix has been thoroughly blended, then begin adding your spices and herbs.
Be creative and make the favor of your choice. Try some of the following in your marinades and keep a record of what you added to that it can be duplicated and handed down from generation to generation as “Uncle Tom’s” or “Aunt Jane’s” secret recipe!
- Oils: Olive (Light, Classic), Vegetable Oil, Butter, Canola, Sesame, etc.
- Acids: White Vinegar, Red Wine Vinegar, Lemon Juice, Lime Juice, Dill Pickle Juice, Grapefruit Juice, Cider Vinegar, Pineapple Juice, etc.
- Spices/Herbs: Basil, Pepper, Sugar, Salt, Garlic, Dry Mustard, Onion, Honey, Soy, Molasses, Brown Sugar, Parsley, Rosemary, Ginger, Celery Seeds, Mint Leaves, Zest, Chicken Stock, Cumin, etc.