Tips on Marinades

Acid-based marinades both tenderize and flavor many different types of foods, not just meats and seafood. Acids such as citrus juices, pineapple, yogurt, buttermilk, and wine tenderize by denaturing or unwinding protein strings. They also lend flavor to the end product. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades.

Dry marinades or rubs are used to enhance flavor as opposed to tenderize, although some may have some beneficial tenderizing side effects. This type is usually a mixture of herbs and spices, sometimes mixed with an oil, which is rubbed into the meat, poultry and seafood. Those recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.

Nature's Tenderizers
Nature gives us many tenderizers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel, never aluminum. The chemical reaction produced between alkaline and aluminum not only imparts an unattractive discoloration to the food but can also darken and pit the aluminum container. Many marinades will include one of the following along with various herbs and spices.

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BEEF MARINADE

Use for beef.
Combine:
1 1/2 cups beer
1/2 cup salad oil, stirring the oil in slowly.
Then add:
1 garlic clove
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt
3 cloves

Beef Marinade #2

Combine:
1 1/2 cups beer
1/2 teaspoon salt
1 tablespoon dry mustard
1 teaspoon ground ginger
3 tablespoons soy sauce
1/8 teaspoon hot pepper sauce
2 tablespoon sugar
4 tablespoons marmalade
2 garlic cloves, minced

Burgundy Marinade for Beef Steaks

1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1/2 cup oil
1/2 cup Burgundy or dry red wine
2 tablespoons catsup
2 tablespoons molasses
In small bowl, combine all ingredients; mix well. Makes 1 1/4 cups of marinade.

Soy Marinade for Beef Steaks

1/2 teaspoon ginger
1 green onion, chopped, if desired
1 garlic clove, minced
3/4 cup oil
1/4 cup soy sauce
3 tablespoons honey or sugar
2 tablespoons vinegar or lemon juice
In small bowl, combine all ingredients; mix well. Makes 1 1/3 cups marinade.

2 Tri-Tip Marinade Recipes

Marinade #1:
1/2 Tablespoon sea salt
1/2 Tablespoon cracked black peppercorns
1 Tablespoon minced garlic
1 Tablespoon grated fresh ginger root
1 Tablespoon soy sauce
1/2 Tablespoon white pepper
1 Tablespoon brown sugar
Mix all the ingredients well, cover the meat with them and place in plastic bag in refrigerator at least an hour, better overnight.

Marinade #2:
4-6 cloves crushed garlic
1 ounce Jack Daniels
1/4 Teaspoon Balsamic vinegar
1/2 Teaspoon honey
1/4 Cup olive oil
Mix ingredients and proceed as above.

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