Recipe required for marinating meat?!
A simple recipe for marinating beef or lamb required please!.Www@FoodAQ@Com
Answers:
The base for any marinate is lemon juice!. Wine is also an option for those who like that sort of thing, or even a little vinegar, but I prefer lemon juice!. All do the same thing: the acids in them help tenderize the meat, while also adding flavor!.
To the lemon juice, add seasonings that'll go with whatever else you're cooking!. The variations are infinite!. Thyme and garlic, or Lawry's salt, or rosemary!. Try tomatoes and basil!. Put sliced onions over the meat as you bake or barbecue it!. For a Chinese flavor, add garlic, ginger, soy sauce and a splash of rice vinegar!. A dash of Tabasco adds zing!. Use your imagination!Www@FoodAQ@Com
To the lemon juice, add seasonings that'll go with whatever else you're cooking!. The variations are infinite!. Thyme and garlic, or Lawry's salt, or rosemary!. Try tomatoes and basil!. Put sliced onions over the meat as you bake or barbecue it!. For a Chinese flavor, add garlic, ginger, soy sauce and a splash of rice vinegar!. A dash of Tabasco adds zing!. Use your imagination!Www@FoodAQ@Com
For a serving size of meat, (about 3-4 ounces, which about the size of you fist), you should place in a sandwich bag, and then add your marinade!. A simple marinade for your sandwich bag of meat could be two tablespoons of soy sauce, a T!. of water, one t!. of salt, a dash of garlic powder, and I tend to like it a little spicy, so I also add some red pepper!. Sometimes, I add lemon juice for some zest, but really it all depends on how you are feeling!. A marinade usually needs to sit with the meat for about 2 hours!. Good luck!.Www@FoodAQ@Com
It’s a tragedy that although we are killing our animals at an earlier age in order to satisfy the demand for fresh meat, the end product still tends to be tough!.
There are good reasons for this and it is useful to have a working knowledge of them if only to avoid potential disasters!.
It is not, as some cooks would have you believe, simply a matter of finding a butcher who will take the trouble to discuss your needs with you, if indeed such a person still exists outside of the more fanciful cookbooks!.
Our meat is tough because it started out that way!. And here’s why (if you are squeamish, skip this section):
When an animal is killed its muscles (protein) go into spasm caused by the injection of the well-known fight or flight chemicals released by the brain!.
Under normal conditions, that is to say in the natural world, this would be followed by rigor mortis setting in, followed by a gradual relaxing of the proteins back to their normal state!.
However because of the speed at which the slaughter and preparation of carcasses is carried out, this vital, natural step is rarely if ever completed!. The animal is killed, cooled and frozen in one continuous process!.
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There are good reasons for this and it is useful to have a working knowledge of them if only to avoid potential disasters!.
It is not, as some cooks would have you believe, simply a matter of finding a butcher who will take the trouble to discuss your needs with you, if indeed such a person still exists outside of the more fanciful cookbooks!.
Our meat is tough because it started out that way!. And here’s why (if you are squeamish, skip this section):
When an animal is killed its muscles (protein) go into spasm caused by the injection of the well-known fight or flight chemicals released by the brain!.
Under normal conditions, that is to say in the natural world, this would be followed by rigor mortis setting in, followed by a gradual relaxing of the proteins back to their normal state!.
However because of the speed at which the slaughter and preparation of carcasses is carried out, this vital, natural step is rarely if ever completed!. The animal is killed, cooled and frozen in one continuous process!.
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It depends on the cut of meat!. For a tougher cut, I like a combination of beer or wine, soy sauce, Worcestershire sauce, garlic, salt and pepper and some herbs (fresh or dried) like rosemary, thyme and parsley!.Www@FoodAQ@Com
1 cup of soya sauce
1/2 cup whiskey
lots of fresh grated ginger
4 garlic cloves
tbs of dijon mustard
marinade and grill it with stakes its awesomeeWww@FoodAQ@Com
1/2 cup whiskey
lots of fresh grated ginger
4 garlic cloves
tbs of dijon mustard
marinade and grill it with stakes its awesomeeWww@FoodAQ@Com
I was in the grocery store a while ago and found some Jack Daniels cooking bags that you put your beef in, let it soak and cook, I'm gonna try one tomorrow!. Hope this helps!.Www@FoodAQ@Com
Why are you marinating it!? There are many different marinades!.
They all require a pleasant blend of sweet, salt and fat!. Your choices will be determined by the meal plan!.Www@FoodAQ@Com
They all require a pleasant blend of sweet, salt and fat!. Your choices will be determined by the meal plan!.Www@FoodAQ@Com
just beer and your normal seasoning in the fridge for 24 hours!.!.!.!.!.Www@FoodAQ@Com