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- Cooking Ingredients
A New Marinade For Meats
Recipe For a Good Steak
Lemon Garlice Parmesan Asparagus
Marinade To Try
So I have been experimenting lately and trying new ways and ingredients to prepare marinades for the meats I enjoy grilling. I have been recently grilling some boneless chicken breast and wanted to tweak my normal marinade that I use. I have now been using olive oil as a base to start my marinades, where as before I was just using juice or condiments that are liquid base. I see those famous chefs like Bobby Flay using olive oil several times when they are making a marinade recipe. So, like every good chef, I thought I would try it out. My normal marinade that I used was lemon juice and Worcestershire sauce based with some dry ingredients.
I started with olive oil, some balsamic vinegar, lemon juice and Worcestershire sauce. I then added some minced garlic, Italian seasoning and onion powder. I like the blend the ingredients and let the marinade sit for about an hour before I add the meat to it. I normally try to marinate my meat for at least twenty four hours. The meat seems to get much more tender when those acids break down the connective tissue. I was very pleased with the results. Not only were the chicken breasts full of flavor, but the olive oil added a golden brown crust to the outside. It also was very tender and a bit sweeter than normal. My family enjoyed the meat very much. I have yet to try this new marinade on steak but I am sure that it will have similar results. So, I want to share this recipe with you fellow culinary inventors on hub pages so that you can enjoy it as much as I do. Now, I don’t have a certain measurement for ingredients which I seldom do. So you will have to use your best judgment. Here are the ingredients.
1. Olive Oil (Extra Virgin)
2. Worcestershire Sauces
3. Palma grant Balsamic Vinegar
4. Fresh or bottled lemon juice
5. A jar of Minced Garlic
6. Onion Powder or Onion flakes
7. Italian Seasoning
Now, one way to get all these ingredients pretty well mixed, blend the items together. When I marinate meat, I use a gallon Ziploc bags and pour marinade over meat. I let all the air out so the bag resembles a vacuum packed bag. It is very simple and is packed with great flavor. I hope you enjoy this and let me know what you think about this marinade. Also, please share any other ideas with me because I am always ready to try new recipes.