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Marinate for Zest & Zing!
Marinades are seasoned liquids that liven up the flavors of poultry, meat, and fish. Marinades contain acidic ingredients like wine, vinegar, and citrus juice, to enhance the exchange of flavors. There is an ongoing debate on whether or not marinades help to tenderize food, but for this purpose, we’ll focus on making the marinades to liven up the taste.
Tips:
- For extra flavor, marinate with aromatic veggies and fruity oils.
- A great add-in for barbeque marinade is corn-sweet bourbon
- Use glass or stainless steal containers when marinating. Other kinds of materials may react to the acid. In fact, ceramic containers contain lead, which can be absorbed by the marinade. Use a stainless steal or a wooden spoon as well.
- For each pound of food made, use 6-8 tablespoons of marinade
- If you cook a marinade, be sure to chill it before using it. If you don’t, it raises the temperature of the food being cooked.
- If you use marinade as a finishing sauce, make sure you boil it to kill the bacteria from the marinating food.
- If you ever see ready-made vinaigrettes, don’t hesitate to use them! They are quick, easy, and very tasty!
- After you have marinated a food, before cooking it, pat it dry to make sure that it browns correctly.
- To completely cover a food with marinade, place it in a well-sealed plastic bag. Turn the bad over every now and then to evenly distribute the sauce.
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