· A marinade by definition is a mix of oil, acids, aromatics and/or spices
--olive oil, canola; allows flavors to penetrate meat
--vinegar, lemon juice, citrus juice, wine, apple juice, kiwi, pineapple, lime juice
--tenderizer - breaks down connective tissue
--you can over tenderize meat. It turns a white-ish color and becomes mushy
--need to think of what kind of meat you're using. Is it tough or tender?
--"having a pleasant and distinctive smell"
--Onions, garlic, herbs, spices, celery, zest, ginger
· Avoid sugar - it burns on the grill
· Plan for ~ ¼ cup of marinade per 1 pound of meat
· To tenderize: marinade 4 hours to overnight
· For flavor: 15 minutes to 2 hours (don't go past two hours)
· Only taste marinade before you add meat
· Discard any remaining marinade
· If you're short on time, cut meat into small chunks and marinade for about 20 minutes
· Pat dry w/ paper towel when ready to grill to avoid sticking
Mixture of dry seasonings
Flavor only, not tenderizer
Make in bulk and store in old container
All content © Copyright 2000 - 2013 WorldNow and KWWL. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Sandy Youngblut at 319-291-1259. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at email@example.com.