All Things Marinade: Why we use and love it!

Keys, and tricks to get as much flavor into your meat. All Things Marinade.

Marinades are an easy way to season foods. Most people feel marinades should be used exclusively for grilling, but I believe they can be used for all cooking styles.

Why do we love Marinades?

Marinades keep meat and fish moist as well as tender. I like to use some garlic cloves, some thyme, and even creole seasoning.

A good Marinade can uplift the meat-GTG

A successful marinade is always about the right container to use. I prefer to use a shallow nonreactive dish. A dish that allows the marinade to coat the food evenly and is easy to transport to the grill/oven. You can also opt for a large, resealable plastic bag. If you marinate meat in the Frigidaire rest the bag on a plate in case of leaks.

How long do you marinate?

Meat and poultry- A minimum of 30 minutes at room temperature. *If you're going to marinate longer you need to refrigerate and rotate the meat occasionally. Before cooking make sure to let the meat come to room temperature.

Seafood-Only 15 to 30 minutes. The acid in the marinade will cook the fish.

Because it doesn't soak into the fish like other meat you need to set aside more before marinating or make a little extra if you plan to baste the food during the cooking process.

*Use a clean brush to apply the marinades.

This blog post has six of my favorite marinades I love using to spice up my dishes. Try following the formula for making your own marinade.

These recipes make enough marinade to yield two pounds of meat or fish. Let me know in the comments if it works.

Marinades

Japanese marinade

• 1/2 cup of canola oil

• 1/4 cup rice wine vinegar

• 3 Tablespoons of soy sauce

• 3 Tablespoons of chopped fresh ginger or 1 teaspoon of ground ginger

• 2 Tablespoons of light brown sugar

• 1/4 teaspoon of onion powder.

Meat to use it on: Chicken, Fish, Steak, Tofu, and vegetables.

Chef's Tip: Replace vinegar and sugar with mirin Japanese cooking wine

Tangy Marinade

• 1/2 cup of olive oil,

• 1/4 cup of grainy mustard of your choice

• 2/3 Worchestershire sauce

• 2 Tablespoons of red wine vinegar

• 2 teaspoons of dried thyme.

Meats to use it on: Lamb

Deviled Marinade

• 1/2 cup of olive oil

• 2 tablespoons of fresh lemon juice

• 2 Tablespoons of Dijon mustard

• 1/2 teaspoon mayo

• 1 teaspoon paprika.

Meats to use it on Beef, Chicken, Pork, Lamb, and Turkey

*This spicy marinade might overwhelm delicate fish

Buttermilk Marinade

• 1/2 cup of buttermilk

• 2 Tablespoons chopped fresh dill

• 2 Tablespoons fresh lemon juice

• 2 Tablespoons grated lemon zest

• 2 Tablespoons of garlic * about three garlic cloves.

Chef's Tip: Instead of dill you could use chives. You can substitute the limes for the lemons.

Meats to use it on Chicken, Fish, and other seafood.

Indian Marinade

• 1/2 cup of plain whole milk yogurt

• 2 Tablespoons canola oil

• 1 teaspoon ground cumin

• 1 teaspoon of ground Tumeric

• 1/2 teaspoon of ground coriander

Meats to use it on Chicken

Chef's tips: Add fresh cilantro or onion and ginger for a deeper flavor.

Thai marinade

• 1/2 cup of unsweetened coconut milk

• 1/4 cup of coarsely grated shallot (which is about a shallot)

• 2 Tablespoons of fresh lime juice

• 2Tablespoons of fresh cilantro

• 1/2 teaspoon of chili paste

Meat to use it on shrimp, scallops and firm-fleshed fish such as red snapper.

*If you're not comfortable using the chili paste substitute with paprika or red pepper flakes.