We all love marinades, but do we know what we're really doing when we use them?
Do you know who does know?
@ForkReporter, of course!
First, let's cover what we all know: marinades are awesome and delicious and yummy.
Ok, now that we got that out of the way...
There are 3 basic marinade categories.
There's your acids, which include stuff like citrus and vinegar. You also have your oils. They all help keep the meat moist, but they all add different amounts of flavor to the meat, so be aware of which one you use (canola vs peanut vs sesame vs etc.). Then, there are your aromatics, or things like garlic, ginger, and spices.
(Pro-Tip: Make sure your marinade has some sort of saltiness. It adds a ton of flavor!)
Now, the idea that the longer you marinate something the better it will be is not exactly true. Yes, the larger the cut of meat, the more time you should keep it in the marinade before cooking.
- Largest cuts - like brisket and turkey - 24 hours
- Large cuts - tenderloins and whole chickens - 6-12 hours
- Medium cuts - porterhouse steaks and whole fish - 4-8 hours
- Medium/small cuts - steaks and bone-in chicken breast and fish steaks - 1-3 hours
- Small cuts - boneless chicken breast and shrimp - 15 minutes-2 hours
But, no matter what you're marinating, the marinade is only going to penetrate a few millimeters. Understandably, this means that thinner, leaner cuts tend to grab the marinade flavor better, as more of the meat has absorbed the marinade.
Finally, now that you know what to make your marinade with and process involved, you need to make sure that you're safe about it.
Always cover your food while you marinate it in the refrigerator in a non-reactive material (glass, ceramic, plastic, stainless steel). If you want to use extra marinade as a sauce after marinating, only use unused marinade or used marinade that you have boiled for at least 3 minutes.
Read the full story at The Washington Post
Ketchup ice cream.
No, these aren't just different food items that I've scrabbled together. They are actual things and it looks like they're going to be very popular this summer.
Read the full story at PYMNTS