The Best Marinade Around Food
THE BEST MARINADE AROUND
This recipe makes enough marinade for one steak, but can be multiplied for the amount you are grilling.
Provided by H. Roberts
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 1h5m
Yield 1
Number Of Ingredients 4
Steps:
- Mix together soy sauce, olive oil, lemon juice, and garlic. Pour over meat, and refrigerate for 1 hour before preparing as desired.
Nutrition Facts : Calories 571.3 calories, Carbohydrate 22.3 g, Fat 54.4 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 7.5 g, Sodium 7220.2 mg, Sugar 2.2 g
BEST STEAK MARINADE IN EXISTENCE
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g
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- Acidic Marinades. This includes vinegar, tomato, wine, and citrus juice; acidic marinades work to loosen the meat’s protein bonds, making it more tender so that these juices can then be absorbed.
- Dairy Marinades. This isn’t the most appealing type of marinade, but many chefs and grilling experts swear by it; it is said to be the only proper way to go about marinating meat.
- Enzyme Marinades. This includes kiwi, papaya, pineapple, and other fruits that contain papain or bromelain. These proteins break down and tenderize the meat, but keep in mind that using this type of marinade may dry and toughen your meat if left to marinate for too long.
- Wet Marinating. This involves placing the meat in a flavorful liquid to soften it and prevent it from going bad. Wet marinating can only be done for a short period of time and needs to be placed in the fridge.
- Dry Marinades. This is also known as dry rubs or BBQ spices and uses a variety of dried herbs and spices to pack even more flavor to your meat. Salt can be added to a dry marinade and works to break down the proteins of the meat so that other flavors can be absorbed.
- Wet Rubs. This is another variety of marinade and is an excellent option for those who love to BBQ. Wet rubs are pastes that include Jamaican jerk seasoning and tomato-based rubs, and you simply need to thoroughly coat the meat with a mixture of spices and herbs; this creates a thin layer of flavor on the meat before it is cooked.
- Teriyaki Marinade. Teriyaki marinade is a common type of marinade and is sure to add flavor to whatever meat cut you are using. This marinade pairs really well with pork and poultry but can also be used on beef.
- Lemon and Rosemary Marinade. Lemon and rosemary marinade is excellent for flavoring chicken and gives it a lemon-herb flavor. This marinade not only works well with poultry but can also be used with pork and lamb.
- Classic Steak Marinade. Nothing makes a great steak even better than the suitable marinade. A classic steak marinade tenderizes and flavors your steak, so it comes out perfectly when grilled.
- Pineapple Marinade. This marinade pairs really well on pork or chicken and adds a tremendous Hawaiian flavor to beef dishes. The acidity of pineapple tenderizes and sweetens meats
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