(Credit: Diane Fields)
We know that our columnists, the Canal House ladies, love a good dry rub. But in the BA Test Kitchen, sometimes we like to wet things down with a flavor-packed marinade. Smash some garlic cloves, toss in some fresh herbs, add a splash of oil and/or vinegar and then just kick back and let the meat soak in the flavor. Not sure how to get started? Use one of each of these elements for success.
1. Oil (Or Other Fat)
Oil coats meat and becomes infused with all of the flavors in your marinade. It ensures juicy meat that will crisp on the grill.
2. Acid (Like Vinegar or Lemon Juice)
Acid helps tenderize the meat and balance its natural richness. How much to use? Use the same ratio of oil to vinegar as you would for your favorite vinaigrette. Hell, use your favorite vinaigrette as a marinade; it works!
3. Something Salty, Something Sweet
Season your marinade with more than table salt and white sugar. Try soy sauce, Worcestershire, mustard, fish sauce, fruit juice, or honey.
4. Herbs, Onions, Garlic
The traditional aromatics will add freshness and depth to your grillin'.
Here are some of our favorite flavor combos (all made with oil, of course):
--Fish sauce, lime juice, palm sugar
--Garlic, rosemary, lemon
--Thyme, chile, orange
--Pink peppercorns, lime wheels, rice wine vinegar, cilantro stems
--Apple cider vinegar, onions, cumin
--Ginger, garlic, scallion, soy
The possibilities are endless. If you come up with something brilliant, let us know so we can try it in our kitchens. --Mary-Frances Heck
For grilling tips, check out our Grilling Guide. And for more marinades, see our Marinades Slideshow.
Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/07/easy-marinades-chicken-steak-fish.html#ixzz1zxNuolGQ
No comments:
Post a Comment