whats you technique on marinaded (marinating) food?

Question

i use vinegar and or lemon......

what about yourselfs?

Answer 1

It all depends on which food you want to marinate - either way you coat it and leave it or soak it in liquid for the requisite length of time ! ! !

Answer 2

Things 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
Steps
1Step OneMince the garlic and place it in a mixing bowl.
2Step TwoRinse the herbs in cold water and dry them carefully with clean paper towels.
3Step ThreeChop 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.
4Step FourCombine all ingredients and mix well.
5Step FiveCarefully place the food to be marinated in a sealable plastic bag or a clean container.
6Step SixPour the marinade over the food and mix everything together well.
7Step SevenMarinate 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.
8Step EightUse 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.)
9Step NineTake food out of marinade and cook it on the outdoor grill for best flavor. You can also roast or sauté marinated foods.
10Step TenMake this marinade in advance for more convenience. Store it in a covered container in the refrigerator for several weeks.
Tips & Warnings
Parsley, thyme, oregano and marjoram are good in this marinade, in virtually any combination.
Cilantro and basil lose their flavor quickly and are best avoided for marinades. Use them fresh, instead, on the finished product.
Rosemary and sage are very bold and make a good combination for a western flavor. Tarragon is a distinctive herb that works well in this marinade, but because it has such a strong flavor, use it on its own.
Try marinating foods in large, sealable plastic bags. They're easy to use, they allow all surfaces to be coated with the marinade, and they can be easily discarded after use.
Once raw food has been stored in this marinade, discard it immediately after use and do not use it again.

Answer 3

Try "Montreal Seasoning". Put it on your meat with some vinegar and olive oil. Cover and let marinade in fridge for at least 3 hours. McCormick makes a good version of the seasoning.

Answer 4

Vinegar or lemon are good things to use in conjunction with something else very flavorful....such as soy sauce or Worcestershire sauce....the lemon or vinegar help to tenderize your meat....the others spice it up....try adding fresh pressed garlic and Italian herbs or curry seasoning or Cajun seasoning to your apple cider vinegar.....and marinate as long as possible...I have marinated both chicken and beef for up to 5 days....I start it as soon as I get the meat home....you'd be surprised how much more flavorful your meat will be....enjoy

Answer 5

Don't use vinegar, use an alcohol, I will do steaks in a cheap whiskey, and garlic. ook at the grocery and find Tony Chachere original cajun season. If you do a dry rub with a light coating of that, then marinade it in the booze and garlic, for about 12 hours. It will be the msot tender steak you have ever had. You can even get a cheap cut and it will make it great.

Answer 6

What I use as a marinade depends on the type of meat I have, and the seasonings I want to taste for that meal:

The basic recipe for a "marinade" though is:

1. an oil
2. an acid
3. (optional: any additional flavorings one might want)

As for technique, I just pick out an acid and an oil (the amt. of oil depends on how much fat I can afford for that day), then mix in any other flavorings I might want. Dump it all in a ziptop bag then add the protein and marinate for 30 min to overnight depending on whether I have meat, poultry, or fish.
For example:

The OIL might be a fairly tasteless oil like canola, or a flavored oil like olive oil, etc.

The ACID might be vinegar or a flavored vinegar like cider vinegar or balsamic, wine or beer/etc, citrus juices, yogurt, etc.

The ADDITIONAL FLAVORINGS might be:
...herbs and/or spices (basil, thyme, rosemary, mint, cilantro, parsley, bay leaves, salt, pepper, paprika, cumin, coriander, dill, mustard seeds, etc.) ...or perhaps a purchased herb/spice mix or "dry rub" or dry ingredients for a salad dressing
…vegetables (garlic, onions, shallots, chili peppers)
…sugars (mild-flavored honeys, brown or white sugar, perhaps molasses)
...citrus zest
...liquids like fruit juices, liqueurs, or stocks
...sauces and concentrated oils (Hoisin, hot sauces, non-dry mustards, soy sauce, Wocestershire, sesame oil, etc. –some have salt/sugar/herbs/etc. already in them)


I'm getting hungry just writing all this down!


Diane B.

Answer 7

Try Soy sauce with lemon and pepper. Soy sauce adds the extra flavor.

Answer 8

buy a bbq marinade. in the morning, cut slices in the chicken and place in the sauce until that night when you want to cook it. it soaks up all of the sauce. also, a bit of bicarbonate of soda helps.

Answer 9

fish and chicken I use lime juice,basil,oregano, garlic and olive oil. marinate 10 minutes wrap in foil and bake at 350 till done. Pineapple juice and monterrey steak seasoning for beef and grill it

Answer 10

Depends on the food! For chicken, it's beer and garlic paprika salt and pepper!