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Post by Deleted on May 15, 2009 11:25:01 GMT
A wonderful marinade incorporating ginger with beer.Excellent particularly with pork dishes.
In a glass bowl or nonreactive pan combine the following:
1 16oz. bottle beer,preferably flat(any beer will do but I try to use Guinness stout or a decent pilsner such as Warsteiner
1 cup vegetable oil
1/4 cup freshly grated ginger
3 garlic cloves finely minced
1 1/2 tlbs. honey or orange marmalade
1 tlb. dry mustard
ground black pepper to taste
Mix well. place meat in large bowl or nonreactive pan and allow to marinate for at least 2 hours in refrigerator. Take out of fridge and allow to sit till almost room temperature. Take meat out just prior to cooking. Excellent for grilling.
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Post by Deleted on May 15, 2009 20:47:51 GMT
Pork just begs for a marinade anyway.
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Post by Jazz on May 15, 2009 21:10:51 GMT
This sounds delicious!!!
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Post by Deleted on Apr 17, 2010 22:54:17 GMT
It seems we don't have a thread for these wonderful concoctions that can turn the dullest food item into a memorable repast.
Meats,in this case a tenderloin of pork,lacking fat,therefore,having a tendency to be dry and flavorless,was marinaded for say 12 hours in the following blend of ingredients (in the refrigerator up until one hour or so before cooking time to allow to get to close to room temperature as possible).
T.'s Beer Marinade
(for two 3lb. size pork tenderloins left whole)
1/2 cup vegetable oil,preferably canola or safflower
1 cup flat beer (pilsner will do ,have used a dark stout with no major discernible taste change)
3 Tlbs. freshly grated ginger root
6 or 7 crushed cloves of garlic
1 1/2 tlb. dry mustard
1 tlb. honey, brown sugar or marmalade
A few dashes of soy sauce
1 tsp. "pickapeppa' hot sauce (or to taste)
Fresh ground black pepper
salt to taste (teensy bit!)
Mix all well in a bowl before placing in a nonreactive pan for meat to sit in
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Post by Deleted on Apr 18, 2010 16:10:31 GMT
Indeed, it is strange that we didn't have a marinade thread. I admit that I tend to improvise completely new marinades just about every time, but just about all of mine include nuoc mam, soy sauce, lime juice and from there, just about anything else might be added.
And yes, I do realize that my three prime ingredients are not suitable for every dish, but I just can't stop myself!
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Post by Deleted on Apr 18, 2010 16:38:12 GMT
I generally improvise as well depending of course on the meat. Pork seems to call out for something like beer whereas beef seems to lean toward wine more,same with chicken.
Both lemon and lime juice are welcome to me in just about anything.
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Post by bixaorellana on Apr 19, 2010 5:22:37 GMT
Does the oil in marinades really help moisturize the meat? I've mostly cooked with wettish rubs more than with marinades, although have eaten many delicious things that had been marinated.
Casimira, that looks like a winner that would have other applications as well. Is that your name for it --"The Marinade"?
Has anybody done any experimenting with oyster sauce as a marinade ingredient, or is it too sweet and goopy?
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Post by Deleted on Apr 19, 2010 5:32:20 GMT
Oh, if I had any on hand, I'm sure that I would use it sometimes in a marinade. I sometimes throw in some Worchestershire sauce to which I normally would not give houseroom.
I also buy bottles of something from Hong Kong called "Chinese marinade" -- I must check out the ingredients the next time.
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Post by onlymark on Apr 19, 2010 5:47:48 GMT
Worchestershire sauce
Deliberate sp?
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Post by Deleted on Apr 19, 2010 6:36:40 GMT
I've always felt that the name should have more letters in it, since we don't pronounce most of them anyway.  |
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Post by Deleted on Apr 19, 2010 10:47:52 GMT
Bixa,I went ahead and edited to change the name of, I wasn't even thinking when I wrote that.
We do use it quite a bit,but,as mentioned,mainly with pork dishes.
I'm not sure about the oil being used to help tenderize the meat. Will have to look into that.
Another ingredient we use real often is chipolte sauce,one of my favorite flavors in many foods.
Love,love that taste.
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Post by lagatta on Dec 17, 2017 14:33:55 GMT
I bought some turkey thighs (skin on and bone in) at a poulterer at Jean-Talon Market. I'd like to marinate them and I wonder if white-wine vinegar could go into the marinade or if it would be too sharp. I also have some leftover white wine and some lemon, and other herbs and spices.
All other ideas are welcome!
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Post by bixaorellana on Dec 17, 2017 17:37:36 GMT
Happy to see this thread revived, as it's very useful and I'd forgotten about it. Can "dry rubs" can be added as part of the topic? LaGatta, I would think a touch of sharpness would be a welcome addition and would tenderize the meat as well. tipnut.com/tenderizers-work/ |
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Post by lagatta on Dec 17, 2017 17:46:59 GMT
I didn't start the thread and don't know how to change it. Since you are a moderator, probably you could, and I certainly agree with adding "dry rubs" or anything else similar, such as brines.
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Post by kerouac2 on Dec 17, 2017 21:01:27 GMT
Dry rubs sounds more appropriate for a sex topic. I think "marinades" is just fine.
Most of my marinades are citrus or wine based, usually with plenty of other elements such as cumin, coriander, Cayenne or whatever. I don't worry about whether the result is sharp or not since 95% of the time I am cooking for just myself and don't need to worry about "mistakes." I like extreme flavours. Every now and then when my best friend happens to be in town, he'll say something like "are you trying to kill me?" which usually means that he likes it because we are both tired of bland food which must be eaten for the sake of others almost all of the time.
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Post by lagatta on Dec 17, 2017 21:28:28 GMT
Finally I made a piri piri marinade, with the white wine vinegar (which isn't very sharp), some piri piri sauce - a not-very-hot but flavourful Portuguese hot sauce, some garlic shredded with a microplane and a bit of olive oil. I'm sure it will be fine. "Portuguese chicken" is very popular here, and nobody spice-averse would be eating my thighs... Yes, I deliberately left that in, after the odd thing about dry rubs, which I had never contemplated in such a context.  |
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Post by bixaorellana on Dec 18, 2017 1:41:50 GMT
Can we add "literal minded" to the topic? I simply wondered if it would be okay with the OP maker if we posted dry rubs or anything else in which food might repose before cooking as it does in a marinade.  |
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Post by Deleted on Dec 18, 2017 14:15:31 GMT
I remember starting the OP in response to a request for the recipe in the original post after posting in "What's For Dinner Tonight?"
It never really took off.
Perhaps Marinades and Other Flavor Enhancement Techniques which could incorporate brines, rubs etc.
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Post by kerouac2 on Dec 18, 2017 15:08:33 GMT
Now it sounds like a Time-Life book.  |
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Post by Deleted on Dec 18, 2017 15:25:52 GMT
It's fine with me to just leave it as is.
If people want to start another thread about other techniques than they should.
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Post by kerouac2 on Dec 18, 2017 16:05:50 GMT
I was pleased with "marinades" right from the start. After all, it's not as though anybody is absolutely itching to post 10 other "non-marinade" enhancement recipes on this thread. If so, it is true that they can start a whole new thread about it. Of course now I am hoping that there is already a thread about the use of herbs and spices, because that it something about which I am passionate, even though my own tastes probably do not correspond to the world of General Wisdom about such things.
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Post by Deleted on Dec 24, 2017 14:18:11 GMT
Lemon Marinade
(a lovely marinade to tenderize lamb,pork, chicken and fish)
1Tlb. chopped fresh rosemary
1 tsp. chopped fresh thyme
3 bay leaves
4 garlic cloves, minced
6 strips lemon zest, diced
3 Tlbs. lemon juice
1 cup extra virgin olive oil
In a small bowl combine herbs and spices with the lemon juice. Gradually add the oil.
Makes approximately 1-1/2 cups
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Post by kerouac2 on Dec 24, 2017 14:26:34 GMT
I think that marinades like this sound lovely, but I am the sort of person who makes brutal marinades at random. For example, for me a lemon marinade would probably be the juice of 2 or 3 lemons, Cayenne pepper, a spoon or two of garlic purée, maybe some Worcestershire sauce and Tabasco, besides the normal salt and pepper. The result is far from elegant, and I can already tell you what is usually the most wrong in what I do -- there is always too much lemon, but I can't help myself. Sometimes the cooking results are brilliant, sometimes not...  |
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Post by Deleted on Dec 24, 2017 14:38:53 GMT
I improvise as well.
I rarely adhere to a specific recipe but I like to have a basic idea to embelish upon.
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