Learning how to marinate is a major step to great seasonal outdoor cooking (aka GRILLING!). It can also be a source of embarrassment, shame or disappointment (at the very least) if: 1) you don’t really know how to do it, 2) you wonder why you’d even want to do it or 3) you have no idea how to go about the whole process in the first place. The good news is that when done correctly, marinating is a simple process that, can bring you countless grilling success stories with delicious and masterful results. So, which will it be then? Shame and stress or success and mastery? If you chose the latter, read on, and follow my very simple steps to marinating mastery.
Marinate with a Mission.
You’re probably wondering if you really need to learn how to marinate for great grilling. My general mantra when it comes to cooking is that there are no unbreakable rules. So I guess, in sticking with that, you don’t HAVE to do anything. But before you decide your reading for now is over, let me give you some quick reasons why you might WANT to marinate. Marinating meats imparts flavor, adds moisture, and can (to a degree) tenderize meat. The first secret to great marinating is learning how to match the correct marinade with the correct cut of meat and then apply the correct cooking method. This simple formula will produce great results every time.
Proceed with Caution (but not too much!).
In learning how to marinate, one of the things to determine is what meat you plan to use. A common mistake is to overestimate the meat tenderizing results that can be achieved with marinating. Yes, marinating will provide SOME tenderizing – but only some. You still cannot take shoe leather, marinate it and cut it with a butter knife. It’s not going to happen – and expecting that will only produce those disappointing results I mentioned before. Like anything else you cook, it is always best to start with good ingredients and to consider the end result you desire. In addition, muscle tissue will absorb marinade better than fat tissue so using an overly fatty piece of meat will result in very little marinating actually getting into your product.
There is a Method to the Madness (and to the Marinade).
For imparting flavor, nothing beats a great sauce! In most marinades, the essential ingredient is an acid (which acts as a slight tenderizer) but the type of acid you choose is completely open to your creativity and the type of dish you are making. Wine, lemon juice, tomato juice, balsamic vinegar, orange juice pineapple juice and margarita mix are all fairly common acids that work great in marinades. Fresh herbs and spices can add flavor to marinades and you’ve got lots of choices. When using herbs, remember that whole herbs release their flavor slowly so they work best for long marinades. If you are going with a quicker marinade, grind up the herbs before use to impart their flavor more quickly. Adding oil is also an option for imparting flavor, but keep in mind that the oil itself will not be drawn into the muscle tissue. Oil in this case is used solely for flavoring so if you use an oil, choose a flavored oil. Once you know the techniques of achieving the end result you desire, you can let your taste, imagination and your unique situation be the guide for making up your very own marinade recipe.
Chef Todd Mohr is a classically trained chef, entrepreneur, educator and host of the ?Cooking Coarse? video series. For more details on Cooking by Method and how you can cook better everyday at home, visit Chef Todd?s website http://www.I-hate-cooking-recipes.com where you can view over 150 free cooking videos and subscribe to the Free monthly e-zine ?Burn Your Recipes.?
