Marinates


 

 

Courtesy of Chef Edward

Chef Depot

www.chefdepot.com

 

The first marinates, before refrigeration, were used to preserve and flavor meats. 

The following marinates work very well on most cuts of meats. The larger the roast or piece of meat, the longer the marinate takes to penetrate and tenderize. The 3 main components of a marinate are oils, acids and aromatic herbs (or spices). Oils help preserve and protect foods and transfer flavors, acids like wine and lemon juice help soften the foods texture and break down connective tissue making the meat more tender while the herbs or spices impart a lot of flavor. The length of time for a good marinate depends on the size of the item and the desired taste. It is a good idea to use stainless steel bowls and stainless steel pans for marinating foods, also many tools are available to help with marinates (like the jaccard tenderizer) .

A dry marinate is also called a dry rub, it is a mixture of salt, pepper, herbs and spices and it is used on meats. Sometimes oil or other liquid is added to make a paste to rub onto the meats.

 

Various Liquid Marinates :

 

#1

Ingredients -

For a 2 lb. Beef Roast

2 pc. Garlic Cloves, smashed

1 T. Sugar

1 Tbsp. Hot Sauce

4 oz. Red Wine

4 oz. water

2 oz. olive oil

1 Sprig fresh rosemary

1 lg. Lemon cut in half and juiced

 

Method -

Toss together all items in a bowl, add the roast, cover and refrigerate, turning every few hours!

 

 #2

Ingredients -

For a 2 lb. Pork Roast

2 pc. Garlic Cloves, smashed

1 T. Soy Sauce

1 T. Brown Sugar

4 oz. water

3 oz. Sherry or Dry Wine

 

Method -

Toss together all items in a bowl, add the roast, cover and refrigerate, turning every few hours!

 

 #3

Ingredients -

For a 2 1/2 lb. Chicken

2 pc. Garlic Cloves, smashed

1 T. Red Wine Vinegar

1 T. Brown Sugar

4 oz. water

2 oz. olive oil

1 T. BBQ Spices

 

Method -

Toss together all items in a bowl, add the chicken, cover and refrigerate, turning every few hours!

 

 #4

Ingredients -

For 4 servings of beef Tenderloin Steaks

2 pc. Garlic Cloves, smashed

1 T. Worsteshire Sauce

Salt & Pepper, as needed

1 T. Parsley, Chopped

1 tsp. Basil, Chopped

2 tsp. Oregano

3 oz. Red Wine

 

Method :

Toss together all items in a bowl, add the steaks, cover and refrigerate for 2 hours!

 

 #5

Ingredients -

For 4 servings of Salmon

1 pc. Garlic Clove, minced

1 T. Olive Oil

Sea Salt & Fresh Ground Black Pepper, as needed

1 Lemon, juiced

 

Method -

Toss together all items in a bowl, add the salmon, cover and refrigerate for 1 hour!

 

 

Chefs Note: The best way to achieve your perfect marinate is by experimenting with different foods! Our BBQ Rub is awesome stuff for grilled meats!


Our Meat Tenderizers are easy to use and quickly tenderize and cut of meat!

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