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Cook's Note: Marinate for Flavor and Tenderness |
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Marinades serve a dual purpose, infusing meat with wonderful flavor and tenderizing it at the same time. Marinades usually include an acidic ingredient that tenderizes, such as vinegar, wine, juice or tomatoes; a salty flavor such as salt or soy sauce; and sweet, spicy or aromatic ingredients such as freshly grated gingerroot, hot pepper flakes, garlic, onion and herbs.
To marinate meat, put all ingredients into a glass or ceramic bowl or in a resealable plastic bag. After adding the meat to the marinade, store it in the refrigerator for at least 30 minutes before cooking.
For most cooking methods, its best to drain off the marinade before cooking. In any case, to avoid potential illness, never serve a marinade that has held raw meat unless you boil it first for 5 minutes
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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