Trent’s Ten Favorite Homemade “Nickel” Marinades
Here are ten homemade marinades that cost just pennies and can each really improve the flavor of your food. Using these marinades can transform an ordinary cut of meat in ten drastically different ways, from spicy to sweet, from sharp to subtle, from Mediterranean to Asian. Just mix the ingredients together, put the mixture on the meat in a bowl, and let it soak according to the times below – when it’s done, cook the meat as you normally would and enjoy some distinctive and delicious flavors!
Here are ten homemade marinades that cost just pennies and can each really improve the flavor of your food. Using these marinades can transform an ordinary cut of meat in ten drastically different ways, from spicy to sweet, from sharp to subtle, from Mediterranean to Asian. Just mix the ingredients together, put the mixture on the meat in a bowl, and let it soak according to the times below – when it’s done, cook the meat as you normally would and enjoy some distinctive and delicious flavors!
Simple Marinade 1/2 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon oregano, pinch of salt, pinch of pepper
Flexible Marinade 1 cup any kind of fruit juice you have on hand, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon salt
Apple Marinade 1/2 cup apple juice, 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon mustard, 1/4 teaspoon ginger (this is fairly low acid marinade, so leave it on for twice as long as listed below)
Asian Marinade 1/2 cup soy sauce, 1/2 cup balsamic vinegar, 1/2 cup chunky peanut butter, 1/3 cup cilantro, 1/4 cup lemon juice, 2 tablespoons honey, 1 tablespoon ginger, 2 cloves garlic or 2 teaspoons garlic powder, 1/2 teaspoon cayenne pepper
Balsamic Marinade 3/4 cup balsamic vinegar, 1/2 cup olive oil, 2 teaspoons brown sugar, 1/4 cup minced onion, 3/4 teaspoon black pepper
Donkey Marinade 2/3 cup lemon juice, 1/3 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, 1 teaspoon garlic powder
Lime Marinade 1/2 cup lime juice, 1/4 cup oil, 1 teaspoon tarragon, 1 teaspoon onion salt, 1/4 teaspoon ground black pepper
Mediterranean Marinade 1 1/2 cups olive oil, 1 cup lemon juice, 1/2 cup red wine vinegar, 3 tablespoons oregano, 2 tablespoons garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper
Sneaky Marinade 3/4 cup orange juice, 4 teaspoons olive oil, 1/2 teaspoon anise, 1/2 teaspoon ground pepper, 1 1/2 teaspoons salt, 2 teaspoons tarragon
Spicy Marinade 1/2 cup lemon juice, 1/3 cup vegetable oil, 1 tablespoon onion, 1 tablespoon garlic powder, 1 tablespoon sugar, 2 teaspoons red pepper flakes, 1 teaspoon thyme, 1/4 teaspoon oregano
Teriyaki Marinade 1/4 cup vegetable oil, 1/4 cup brown sugar, 3 oz. soy sauce, 1 clove garlic or one teaspoon garlic powder, and 1/2 cup pineapple juice (this is fairly low acid marinade, so leave it on for twice as long as listed below)
(Oops… did I include eleven marinades?)
How Long Should I Marinate?
If you marniate a meat too long, the meat will become soft and mushy from the effects of the natural acids in the marinade. If you don’t leave it on long enough, the meat won’t gain enough extra flavor. Here are some starting numbers to use – obviously, times may vary depending on the size of your meat, but these should get you in the ballpark.
If you marniate a meat too long, the meat will become soft and mushy from the effects of the natural acids in the marinade. If you don’t leave it on long enough, the meat won’t gain enough extra flavor. Here are some starting numbers to use – obviously, times may vary depending on the size of your meat, but these should get you in the ballpark.
Beef roasts 2 hours
Beef large steaks 1 hour
Beef small steaks 40 minutes
Chicken with bones 1 hour
Chicken without bones 40 minutes
Fish 30 minutes
Lamb chops 40 minutes
Pork chops and tenderloin 40 minutes
Pork roasts 2 hours
Shrimp 15 minutes
Beef large steaks 1 hour
Beef small steaks 40 minutes
Chicken with bones 1 hour
Chicken without bones 40 minutes
Fish 30 minutes
Lamb chops 40 minutes
Pork chops and tenderloin 40 minutes
Pork roasts 2 hours
Shrimp 15 minutes
Additional Tips
First of all, don’t toss the marinade when you’re finished soaking the meat! I like to pour the leftover marinade directly on the entree just as it goes on the grill or into the skillet. This packs an additional punch of flavor. However, do not save the marinade and use it later in the cooking process – a marinade must be cooked just like the meat is, and if it is not, you run the risk of ingesting unhealthy proteins.
First of all, don’t toss the marinade when you’re finished soaking the meat! I like to pour the leftover marinade directly on the entree just as it goes on the grill or into the skillet. This packs an additional punch of flavor. However, do not save the marinade and use it later in the cooking process – a marinade must be cooked just like the meat is, and if it is not, you run the risk of ingesting unhealthy proteins.
Another use for the marinades: they make great mix-ins for burgers. Make up a batch of your favorite, then add it directly to ground beef or ground turkey, roughly 1/2 cup per pound of meat. It can really change the dynamic of the burger!
From: http://www.thesimpledollar.com/2009/05/29/the-art-of-the-marinade-making-inexpensive-foods-dazzlingly-tasty-for-pennies/
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