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Soak meat in a tangy marinade
bath, which tenderizes and permeates it with mouthwatering flavor.
A dip in a marinade can transform
average grilled foods into fabulous meals. Marinades serve two
purposes: They add flavor, and they promote crisp, brown exteriors.
Because nothing has to be precisely
measured, these virtually foolproof concoctions are more forgiving
than many recipes. Most can be made in advance and refrigerated
in an airtight jar for up to a week.
All you need to create delicious
marinades are three basic ingredients: flavorings (such as herbs,
spices, and sweeteners), oils to help keep foods pliable and
give them crispy crusts, and acids (such as citrus juices, wines,
vinegars, or yogurt) to balance the sweetness. Although acids
don't actually break down muscle and tenderize meats, they do
penetrate the outer 1/2 inch of the surface and soften the flesh,
so use them sparingly with delicate fish and poultry.
Rub Recipes
Asian Marinade
Beer
Marinade
Citrus Marinade
Fajita
Marinade
Lime-Garlic
Marinade
White
Wine Marinade
Mastering Marinades
To coat the meat as evenly as possible and make cleanup easy,
put the meat and marinade in a self-sealing plastic bag. Set
the bag in a non-metal bowl or shallow dish, and turn the bag
occasionally. Marinate in the refrigerator, never at room temperature.
Plan on marinating for at least 4 hours to tenderize; to add
flavor, 30 minutes is enough.
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