Walt the best info I ever received about marinades is this... think acid for the tenderizing... vinegar, lemon, orange or lime juice wine or tequila etc anything acid is what breaks down the meats think oil for moisture... any type of oil think seasoning... anything added to the acid and oil is for the flavor... Then just have fun experimenting! Here are some ideas to get you thinking Don't worry about the amount make more or less depending upon the amount of meat 1/4 cup lemon juice 1/4 cup white vinegar 1/4 cup olive oil 3 tablespoons honey 4 cloves garlic crushed 1 teaspoon cayenne 1 teaspoon ground black pepper Mix all ingredients. or 1 cup dry red wine 2 Tablespoons soy sauce 1 small onion, finely minced or graited or 1 orange, juiced 2 limes, juiced 3 tablespoons canola oil 2 garlic cloves, minced 1 jalapeno, seeded and minced 1 tablespoon fresh cilantro, finely chopped 1 teaspoon cumin 1 teaspoon salt
Marinades that contain vinegar, wine, citrus juice, yogurt, tomatoes or buttermilk not only add flavor, they also tenderize the meat. They key, though, is timing. You'll need to allow a minimum of 5 or 6 hours for tenderizing, but don't leave the meat in the marinade longer than 24 hours or it will start to break down and become mushy. Not pretty. ----- Original Message ----- From: "Walter Cone" <[email protected]> To: <[email protected]> Sent: Tuesday, December 01, 2009 7:59 AM Subject: [CnD] simple steak marrinade Hi all, We finally moved to a place that has a full kitchen and I want to grill a steak for Laurie and I. Does anyone have a simple steak marrinade? Thank you, Walt _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
