August 19, 2014 – Seasoning meat and veggies in a homemade marinade is a great way to impart big flavor with little effort. Follow a few easy rules and you can create your own marinades (no recipe required!).
There is a simple formula to creating your own marinade. Let’s break it down.
- A basic marinade combines one part acid (i.e., vinegar, lemon juice, orange juice) and three parts oil. Acidic ingredients help tenderize the meat, while oil adds richness and moisture. (Note: You can also use an ingredient with enzymes, such as yogurt, in place of the vinegar, as these have the same tenderizing effect.)
- To help balance the marinade, add in a salty liquid such as soy sauce, a sweetener like SimplyNature Organic Wildflower Honey and flavor boosters such as dried herbs and spices.
- Taste as you go to achieve the flavor that you like, or try these recipes for inspiration:
A few more marinating tips and tricks
- Keep marinades and foods that are marinating in the refrigerator, covered, until it is time to cook.
- Reserve some marinade in a separate dish to use as a sauce. Any marinade that touches raw meat should be discarded once the meat is cooking.
- The best containers for marinating are re-sealable plastic bags. They cut down on clean up time and also allow even distribution of the marinade. If you would prefer to use a reusable container or bowl, use plastic or glass.
- Don’t marinade in aluminum containers or foil, as it could have a chemical reaction with the marinade ingredients.
- Try to think ahead for marinating chicken and steak so you can get the meats marinating the night before or in the morning.