Okay, thanks so much for these. this little ol' lady does it the easy way,
and uses Italian salad dressing!
Sandy
----- Original Message -----
From: "leverenz" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 01, 2009 10:23 AM
Subject: Re: [CnD] simple steak marrinade
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
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