Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, basic meat marinade. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
To tenderize meat during cooking, baste occasionally with the marinade. To ensure food safety, discard any leftover unheated marinade. A great marinade coats, flavors, and protects meat cooked with intense heat.
Basic meat marinade is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Basic meat marinade is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook basic meat marinade using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Basic meat marinade:
- Get 1/2 cup worcestershire sauce
- Get 1/4 cup soy sauce
- Prepare 2 tsp garlic salt
- Get 2 tsp onion salt
Marinades are mostly a surface treatment: It can take days for liquids to penetrate deeply into meat A good basic marinade ratio is one part acid (vinegar, citrus juice, or yogurt), one part oil (a neutral. A basic marinade for chicken or pork that's seasoned with garlic and fresh parsley for an invigorating kick. Great for meat or wild game like venison, this marinade is a great basic to have on hand for. Flavor the meat- The flavor of the herbs, spices, and seasonings in the marinade penetrate into the interior of.
Steps to make Basic meat marinade:
- Pour all sauces on meat and sprinkle meat with seasonings.
- Let meat marinate for 1 1/2 hr. Cook as you desire.
You're probably marinating your meat for too long. This is how long to marinate chicken, beef, and pork so that you get the most bang for your buck. Season with kosher salt and cook as desired. Use just enough oil to cover the meat cuts you're marinating, and vary. Second - a marinade can be used to flavor meat and this is evident in a lot of my Asian influenced marinades.
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