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Oil and Vinegar Marinades
Tue Mar 05, 2013 4:12 amForum Host
An olive oil marinade may be blended at home or purchased in a complete form from the grocery store. Olive oil serves as a binding agent that blends the different flavors of the marinade together and adheres them to the meat or vegetables being cooked.
A tenderizing agent should also be included in the marinade, that softens the meat or the vegetables before they are cooked. This can take the form of a vinegar, a citrus juice, or an alcohol. These ingredients should generally be blended in equal measure to the olive oil to create a rich and powerful flavor.
MARINADES FOR FISH.
Even tender foods like fish and seafood can benefit from a good marinade.
Marinades keep fish and seafood from drying out and the oil in the marinade helps keep them from sticking.
Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish
Mediterranean Fish Marinade
Fish Marinade for People Who Hate Fish
MARINADES FOR CHICKEN
Have a problem with chicken drying out on the grill? A good poultry marinade will not only help prevent meats from drying out, but also protects the more delicate pieces while adding extra flavor. When marinating poultry, makes sure to the separate pieces, allowing the marinade to reach as much of the meat as possible. Skinless, boneless chicken breasts can be marinated in as little as 30 minutes while a whole chicken needs between 6 to 8 hours.
Fabulous Chicken Marinade for BBQ
Finger-Licking Chicken Marinade
Jamaican Jerk Marinade
MARINADES FOR KEBABS
Armenian Shish Kebab
Shish Taouk - Chicken Kebabs
Shish Kabob Marinade
MARINADES FOR BEEF.
Tougher cuts of beef need a strong marinade and time for it to work. Tender cuts of beef may not need to be marinated for tenderness but the flavor and healthy benefits are still there
Marinade for Beef
Marinade for Steak
I expect that most of us have our own true and trusted marinades - it would be great if we could share some recipes, ideas and tips here with us
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