Marinating your Meat or Food

By : | 18 Comments | On : July 26, 2012 | Category : Articles

Nuvita Biscuits

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.


The above information is from Barbecue’n On The Internet. Read more @ this link:

  1. posted by Miguel M on Feb 4, 2013

    I don’t have an oven so I have to rely on my microwave and my gorge forman grill I was wondering if anyone has made good recipies using just the grill and other foods that don’t require an oven.

  2. posted by Courtney on Feb 4, 2013

    My dad lost his job back in august, and our oven broke, and right now he doesn’t want to buy an oven. We have eaten a lot of grilled food, and my sister and I were inventive and made pizza on the grill, which is delicious but, getting a little old. Can anybody help us out?

  3. posted by Matthew on Feb 4, 2013

    Hey guys,

    my favorite japanese food is teriyaki steak with fried rice and no carrots or brocolli. Just the steak and fried rice.

    I was wondering if anyone on here knew how i could fix it at home, what kind of steak to buy and everything else. I figured maybe it’d be cheaper at home if i could fix a lot of it to eat on through the week instead of buying two plates that total up to about 15-16 bucks.

    Just looking for some help. Thanks!

  4. posted by mendhak on Feb 5, 2013

    We decided to make Indian food today and we have a whole lot of tamarind concentrate and we are not completely sure what to make with it. Suggestions (how to’s) would be awesome!

  5. posted by Roflcopter on Feb 5, 2013

    I bought this expensive steak for almost $15, but it was too big so I cut it in half (horizontally). Then I marinated it in some dijon and mustard, sliced onions, olive oil, and just a bit of garlic. I had one of them a few days ago (mmmmmm) but I forgot about the second half. So it’s been sitting in the fridge for a week now. Two things: (1) I once ate a marinated week-old steak, nothing happened. (2) I’ve heard that onions help to increase the ‘longevity” of food, including meats. True? Should I throw it out? It doesn’t look like it’s gone bad or doesn’t smell.

  6. posted by Jermaine J on Feb 5, 2013

    I’m going on a diet. I was wondering, What are some nice meals that will fill me up with little calories and healthy foods? Also- what types of snacks should I eat, use brand names please. Anything is good, from vegetables to granola bars.

  7. posted by che-che on Feb 5, 2013

    I’m having a taco party with:
    -salsa (homemade)
    -ground meat with Mexican spices
    -shredded cheese
    -sour cream
    -guacamole (homemade – so how many avocados?)

    Thirteen people will be able to pick and choose between them to make their own tacos. Could anyone tell me how much of each I should buy?

  8. posted by Spider Pc on Feb 5, 2013

    I’m asking if it’s bad if my dog eats marinated beef, or chicken, ect.;

    I’m not saying that my dog has been having bad reactions, I just want to be cautious.

  9. posted by Joe M on Feb 10, 2013

    I am making an excellent product, 100% natural and it can be used not only as a salad dressing it’s excellent for marinate meat, pork, seafood etc… the nutritional facts and label requirements are already done, the only thing that I need is an opportunity from someone willing “to open the door” and let me show how good it is. It would be wonderful to be heard for a food distributor or someone interested in this kind of gourmet products. Please any help will be fully apprettiated. Thank You!

  10. posted by RuMKilleR on Feb 10, 2013

    I am going to Maui on vacation. I wanted to know if it is allowed to take food (such as pre-marinated meat or chicken – frozen) in the flight?

  11. posted by JackReynolds on Mar 17, 2013

    I left some steaks marinating in the fridge. I forgot about them and it’s been almost a whole week (7 days). Do you think they have gone bad?

  12. posted by ericmreitz on Mar 19, 2013

    i purchased meat from a butcher yesterday afternoon and forgot to put it in the fridge or freezer. it stayed on the kitchen counter till this morning. it was beef and lamb. the weather was quite cold last night, if that makes a difference.

  13. posted by Rishabh Bajpai on Mar 21, 2013

    Hey folks,

    Making lamb chops. The recipe has me make this oil rub and then says to let sit and marinade in the fridge for a few hours.

    While it’s in the fridge, should I cover it? Does the air ruin the meat?


  14. posted by Oilers on Mar 25, 2013

    I like Indian food (on the spicy side), but I’m not familiar with the recipes or spices. Is there a recipe I can cook at home, or should I stick with restaurants?

  15. posted by Dom L on Mar 25, 2013

    Can you either give me names of foods or websites of that? Also the foods they eat during holidays and how they prepare their foods.


  16. posted by Mathew on Mar 25, 2013

    I have the curing salt and basic seasoning….but I am looking for a peppery or teriyaki or something flavor. I dehydrate it myself…..what do you do/like? Can I marinate meat?

  17. posted by _marky_mark_ on Mar 25, 2013

    I am trying to fill my house with vegetarian/vegan foods so my dad will stop saying I don’t eat at home(all he makes its meat foods). What staples should I always have in my kitchen so that I never go hungry at home and can always have a veggie meal when needed?

  18. posted by Brian on Mar 26, 2013

    Do you stab it thru with a fork, boil it, do you soak it in orange juice or any other acidic fluids?

    I’m really trying to learn how to tenderize meat – and tenderize it EXTREMELY – because I love my steaks, lamb chops, roast beef, etc., very tender but I dont know how to do this without using meat tenderizer seasoning and then I dont like the way it tastes.

    I also have a couple of cookouts coming up this summer, I’d like to blow them away with my tender steaks . . . .

    Any cooks in tha house??? Lol – can you share some secrets with me please? ‘Preciate it :)

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