· By S M
Ideas On How To Make A Marinade - Sauces by Jrk!
There are many different ways to make a marinade, and the best way is often going to vary depending on what you're looking to achieve with your dish. However, there are some key things to keep in mind when creating a marinade that will help you regardless of what ingredients you're using.
It's always great to have a delicious and healthy marinade on hand for grilling out. Here are some tips on how to make a marinade that will add flavor to any meat or vegetable!
What Is A Marinade?
A marinade is a mixture of acid, oil, and herbs or spices that is used to flavor food. The acid in a marinade helps to break down the tough fibers in meat, making it more tender. Additionally, the oil adds moisture and prevents the meat from drying out during cooking.
The most common acids used in marinades are vinegar and citrus juice. However, you can also use yogurt, buttermilk, or even beer! The acidity in these liquids helps to tenderize the meat, making it more flavorful and easier to chew.
When choosing an oil for your marinade, it's important to select one that has a high smoke point. This means that the oil will be less likely to smoke and burn when exposed to high heat. Some good options include olive oil, grapeseed oil, or avocado oil.
Herbs and spices are what give a marinade its flavor. There are endless possibilities here, so feel free to experiment! Some classic options include garlic, ginger, rosemary, thyme, and basil.
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1/2 fresh lemon juice
- 1 tablespoon honey
- 1 minced garlic
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Spices and herbs (garlic, ginger, rosemary, thyme, and basil)
- Fresh vegetables (onions, peppers, mushrooms)
- 1/4 cup soy sauce
- Yogurt or buttermilk
- Sliced citrus fruit (limes or orange juice)
How To Make A Marinade
The most important thing to remember when making a marinade is the ratio of acid to oil. You want to use enough acid to tenderize the meat, but not so much that it overwhelmed your ingredients and determines how strong the flavors are. For example, if you're using a lot of soy sauce, you won't need to add as much acidity.
Follow the recipe below for homemade marinade, then feel free to experiment with different ingredients to find what you like best!
First, prepare your ingredients. This means measuring out the olive oil, vinegar, lemon juice, honey or brown sugar, garlic cloves, oregano, salt, and pepper. If you're using fresh herbs, you'll also need to chop them up before adding them to the mix.
Combine And Blend
Next, combine all of the ingredients in a blender or food processor and blend until smooth. If you're using fresh vegetables like onions or peppers, you may want to chop them up before adding them to the blender.
Add The Vegetable
Once the marinade is smooth, add your grilled chicken thighs or broth to the mixture and stir to coat. You can either vegetable or chicken marinate in a resealable bag or a bowl covered with plastic wrap.
Now, it's time to let the marinade do its job! Let the meat sit in the mixture for at least 30 minutes, but no more than 12 hours. The longer you marinate, the more flavorful your dish will be.
Store & Refrigerate
If you have any leftover marinade, it can be stored in a sealed container in the fridge for up to two weeks. However, it's important to note that the acidity in the marinade may cause it to spoil sooner. If you're not sure if your marinade is still good, give it a smell test before using it. If it smells off, it's best to discard it.
There are endless possibilities when it comes to flavoring your marinade. The best way to find what you like is to experiment with different ingredients until you find a combination that you love. Here are a few flavor suggestions to get you started:
You can use any type of chicken in your marinade, but we recommend using a boneless, skinless chicken breast marinade. For the best chicken marinade, try a combination of chicken breasts, garlic powder, onion powder, paprika, and chili powder for a flavor-packed dish.
Try With Pork
Pork marinades can be made with any type of pork, but we recommend using boneless, pork chops. Try a combination of apple cider vinegar, garlic salt, rosemary, and sage for a delicious dish.
If you're looking for a vegetarian option, tofu is a great choice. Try marinating your tofu in a mixture of soy sauce, rice vinegar, honey, and ginger for a delicious and healthy meal.
Combination With Seafood
You can use any type of seafood like fish, shrimp, or scallops in your marinade, but we recommend using shrimp. Try a combination of lemon juice, garlic, parsley, and fresh basil for a flavorful and healthy dish.
Try With Veggies
If you're looking for a vegan option, veggies are the way to go. Try marinating your veggies in a mixture of balsamic vinegar, garlic, oregano, and thyme for a delicious and healthy meal.
Try With Beef
Beef marinades can be made with any type of beef, but we recommend using flank steak. Try a combination of red wine vinegar, garlic, rosemary, and thyme for a flavorful and healthy dish.
Types Of Marinade
There are four main types of marinade, each with its distinct flavor and purpose.
Acidic marinades are typically made with citrus juice or vinegar, and these types of marinades are ideal for tenderizing meat and poultry. The acidity in the marinade helps to break down the proteins in the meat, which makes it more tender and flavorful. Acids can also help to preserve food, which is why many pickling recipes call for an acidic marinade.
Common acids used in marinades include lemon juice, lime juice, and vinegar. If you're using an acidic marinade, be sure to not let the meat sit in the marinade for too long. The acidity will continue to break down the proteins in the meat, which can make it tough. Generally, you'll want to let the meat sit in the marinade for no longer than 30 minutes.
Enzymatic marinades are made with fruits and vegetables that contain natural enzymes. They help to break down the proteins in the meat, which makes it more tender and flavorful. Enzymatic marinades are typically used on tougher cuts of meat, such as beef or pork.
The common fruits and vegetables you can use in enzymatic marinades are pineapple, papaya, kiwi, and ginger. For enzymatic marinade, let the meat absorb the marinade for at least two hours, and up to 24 hours.
Flavorful marinades are a mixture of herbs, spices, and oils that infuse flavor into the meat. They don't have any tenderizing or preserving properties, but they're ideal for adding flavor to your dish.
Some common herbs and spices you can use in flavorful marinades include garlic, onion, rosemary, thyme, and basil. For flavorful marinades, let the meat sit in the marinade for at least 30 minutes, and up to 12 hours.
Dairy marinades are made with yogurt, milk, or sour cream. They help to tenderize the meat and add a rich flavor. Dairy marinades are typically used on chicken or pork.
For dairy marinades, let the meat sit in the marinade for at least 30 minutes, and up to 12 hours.
Different Marinade Varieties
There are endless possibilities when it comes to marinades. You can use any combination of acids, fruits, vegetables, fresh herbs, spices, and oils to create a unique flavor.
Here are two different marinade varieties, you can try:
Wet marinating is the process of adding a liquid marinade to your meat. The marinade can be as simple as olive oil and vinegar, or as complex as a mixture of fresh herb, spice, and fruit.
To wet marinate meat, simply add the meat to a resealable bag or container, and pour in the marinade. Be sure to massage the bag or container so that the meat is evenly coated in the marinade. Then, seal the bag or container and let it sit in the fridge for at least 30 minutes, and up to 12 hours.
Dry marinating is the process of adding a dry rub or spice blend to your meat. The dry rub can be as simple as salt and pepper, or as complex as a mixture of herbs, spices, and oils.
To dry marinate meat, simply add the meat to a resealable bag or container, and pour in the dry rub or spice blend. Be sure to massage the bag or container so that the meat is evenly coated in the mixture. Then, seal the bag or container and let it sit in the fridge for some hours.
Keep in mind that dry rubs will not tenderize the meat as wet marinades will. They simply add flavor.
Important Tips For Marinade
If you know different marinades recipes, here are a few tips to help you create the perfect one:
Don’t Marinade Overdo
This is important to remember when creating a marinade – you don't want to let the meat or veggies sit in the marinade for too long, or it will start to break down and become mushy. Generally, you'll want to let the meat or veggies sit in the marinade for no longer than 30 minutes.
Keep Your Marinade Cool
Another important tip is to keep your marinade cool. You don't want it to be too hot, or you will start to cook the meat or veggies. If you're using a wet marinade, be sure to refrigerate it before adding the meat or veggies. If you're using a dry marinade, be sure to let it come to room temperature before adding the meat or veggies.
Ditch The Aluminum
When marinating meat or veggies, be sure to use a glass or plastic container. Aluminum can react with the acids in the marinade and cause off-flavors.
Do Not Keep Your Used Marinade
If you've used a marinade on raw meat or veggies, do not save it and use it again. The raw meat or veggies will have contaminated the marinade, so it's best to just throw it out.