 | John Yoder and his wife Joyce are owners of Yoder Meats, located in Yoder, KS. They are known for their custom butchering of hormone-free beef, pork and many other meats. They have been active in the meat processing business since 1965. You can contact them at (620) 465-3807, or toll free at (800) 952-MEAT(6328), or by e-mail at: yodermeatsinc@hotmail.com |
Food & Drink
2004-07-01 10:05:00
Lots to know about marinating
Question: Is it necessary to marinate meat before grilling? Doesn't it just change the flavor of the meat?
ANSWER: There are as many reasons to marinate, as there are recipes for marinade. To fully understand the uses of marinades, consider the following guidelines: • A marinade is a seasoned mixture that adds flavor and in some cases tenderizes.• Marinades are commonly used with thin cuts, such as steaks. • A flavoring marinade is used with tender beef cuts for a short time, 15 minutes to 2 hours. • A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt: • A tenderizing marinade contains a food acid or a tenderizing enzyme. • Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. • Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs. • Less tender steaks should be marinated at least 6 hours, but no more than 24-hours. (Longer than 24 hours will result in a mushy texture.) • Tenderizing marinades penetrate about 1/4” inch into the meat. • Marinate in a food-safe plastic bag or a nonreactive glass or stainless steel container. Turn steaks or stir beef strips occasionally to allow even exposure to the marinade. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef. • ALWAYS marinate in the refrigerator. NEVER at room temperature. • If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.• NEVER save and reuse a marinade.Here's a no-fault 'Italian Marinade' that you might try that's great for all meats.1/2 cup Italian salad dressing 1/4 teaspoon salt 1/4 cup lemon juice 1/8 teaspoon pepper 1 teaspoon dried oregano Thoroughly combine all ingredients. Use as a marinade and basting sauce while the meat is cooking. Makes about 1/2 cup of marinade.
