how do you make your own Marinade?

Question

not for specific meat, just in general

Answer 1

Basic? ok here's a base recipe to get you started.

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You'll need:
6-8 cloves garlic
1/2 c. chopped fresh herbs (see Tips)
1 c. olive oil
1 tbsp. freshly cracked black pepper
1 tsp. red pepper flakes

STEP 1: Mince the garlic and place it in a mixing bowl.
STEP 2: Rinse the herbs in cold water and dry them carefully with clean paper towels.
STEP 3: Chop the herbs into small pieces and place them in the bowl with the remaining ingredients. If using rosemary, remove the leaves and discard the woody stems before chopping.
STEP 4: Combine all ingredients and mix well.
STEP 5: Carefully place the food to be marinated in a sealable plastic bag or a clean container.
STEP 6: Pour the marinade over the food and mix everything together well.
STEP 7: Marinate food in the refrigerator for several hours or up to two days. Because this marinade contains no salt or acid, food can be left in it for longer periods of time.
STEP 8: Use the marinade on fish, shellfish (such as shrimp) and poultry, especially white meat from chicken and turkey. (To marinate beef or other meat, see the Related eHows.)
STEP 9: Take food out of marinade and cook it on the outdoor grill for best flavor. You can also roast or sauté marinated foods. STEP 10: Make this marinade in advance for more convenience. Store it in a covered container in the refrigerator for several weeks.

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Here's another one :

1/4 cup olive oil
2 tbs vinegar 50 grain
1/2 cup juice orange or lemon
12 each peppercorns—crushed
1/8 tsp cayenne pepper
herbs (ad lib)
splash wine or brandy—optional

Mix everything together. This is just a rough guide, as marinades need to be customized to what you are doing. Rub this into the flesh well, and turn every so often.

** Remember these are BASIC recipes, you're expected to improvise, have fun, experiment..

Here's a basic one for MEAT, generally Beef, pork or chicken :
¼ cup Red wine vinegar
2 tablespoon Vegetableoil
2 tablespoon Soy sauce
2 tablespoon Ketchup
¼ teaspoon Onion salt
¼ teaspoon Garlic powder
Freshly ground black pepper

Combine and use with beef, pork, or chicken. Marinate for 3-4 hours, preferable in fridge. Origin: Tupperware instructions sheet, came with marinating container.

Have Fun!

Answer 2

Think about the flavors you want to accentuate in your food. Also think about whether you are marinating a white meat such as chicken or pork, or red meat such as steak or roast. If you are marinating a light white fish, you'll want to adjust those ingrediantes so that the taste of the fish is not overwhelmed by the marinade. Think about combining something acidic with something salty and something savory and perhaps a little sweet. One of my favorite all around marinades is:

Soya sauce
lemon juice, or red wine, or white wine, or vinegar
fresh garlic
fresh ground black pepper
red pepper flakes
pinch of brown sugar or honey
fresh rosemary

You don't want to marinate a good cut of meat for more than an hour or two or you'll lose the flavor of the meat. You can also add fresh ginger, thyme, or oregano and basil to your marinades for additional flavor.

Answer 3

Basic Marinade:

1 small onion, diced
3 garlic cloves, minced
1/2 cup olive oil
1/4 cup white wine vinegar*
2 tablespoons Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper

Stir together onion and remaining ingredients.

* Fresh lemon juice may be substituted for white wine vinegar.

Yield: Makes 1 1/2 cups

Answer 4

This is a fun experiment!

Oil (olive, grapeseed, butter, etc.)
Acid (vinegarettes, citrus juices)
Herbs and spices
Wine
Shallots, garlic, onions

Right now, I'm marinading scallops in 1.5 tablespoons of extra virgin olive oil, grated orange peel, lemon juice, dill, white wine and shallots.

Answer 5

depends on what your marinading. If it is swwet and sour you make it with pineapple juice, soy sauce, brown sugar,it of course varies sorry I amy not had helped you out

Answer 6

for chiken... i do orange juice to tenderize the meat.. yep also makes the chiken moist from inside-out!

for ribs i do vinegar-water over nite.. yep it does the same thing as the chiken..

for brazilian beans i do bacon,sausage,pork-woks, and a load of grlic.. delish

for salsa i do vinegar,suggar,salt, pepper, garlic,onion, etc...

now... i can go on and on...
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