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TIPS FOR MARINADES AND MARINATING |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best TIPS FOR MARINADES AND MARINATING recipe on the web!! By soaking food in a marinade, or seasoned liquid, you’ll add flavor to foods or tenderize less-tender cuts of meat such as round steak. Marinating is especially tasty for grilled or broiled meats and vegetables. And it’s easy to do, with little fuss and with great results. - For mixing and marinating, use glass or plastic containers or heavy plastic food-storage bags. Glass and plastic won’t react with the acid, such as vinegar, wine or lemon juice, in the marinade. It’s best not to use earthenware containers because they’re porous and the marinade may seep into the pottery. - Use about 1/4 to 1/2 cup marinade for each 1 to 2 pounds of meat, poultry, fish or vegetables. - Marinate food, covered, in the refrigerator-not at room temperature-and turn the food occasionally. - The marinade will soak about 1/4 inch into the food. For more flavor, you can marinate from 15 minutes to 2 hours or longer. If you’re tenderizing meat, marinate it for up to 24 hours. If marinated longer than 24 hours, the texture of the meat may become mushy. - To avoid bacterial contamination, never serve cooked meat on the same unwashed platter used to carry raw marinated meat to the oven or grill. - If you want to use the same marinade that raw meat, poultry or fish has been marinating in as a sauce, you need to cook it first. To avoid bacterial contamination, you must heat it to a rolling boil and boil 1 minute, stirring constantly, before serving. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cucumbers and Tomatoes in Yogurt Fresh Tomato Sauce Teriyaki Sauce Sweet-and-Sour Sauce Tartar Sauce Pesto Whipped Horseradish Cranberry Sauce Herbed Butter Sauce Hollandaise Sauce White Sauce Velouté Sauce Pan Gravy Brown Sauce Peanut Sauce Prune-Almond Sauce Creamy Herb-Mushroom Sauce Fajita Marinade Garlic Marinade Jamaican Jerk Seasoning Lemon-Herb Marinade Southwestern Rub Teriyaki Marinade TIPS FOR MARINADES AND MARINATING Apple Butter Blueberry Freezer Jam Corn Relish Cranberry-Orange Relish Cream Cheese Spreads Golden Fruit Chutney Herb Vinegar Herbed Oil Lemon Curd Savory Butters Strawberry Freezer Jam Sweet Butters Tomato Salsa Using Herbed Oil SAUCE BASICS SEASONING BASICS COOKING WITH SPICES AND SEEDS SEASONINGS HERB CHART SPICE CHART SEED CHART SEASONING CHART CONDIMENT BASICS |
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