How to marinate your MEAT!

[Lumberg]

Buy some chicken/lean beef/etc., a garlic press, some garlic(whole), some ginger(Root), and some soy sauce (Tamari for the advanced chefs).

Trim that fat.

Put the trimmed meat in a large Ziploc bag.

Peel some garlic cloves (about 2 cloves per serving)

Smush the garlic over the meat in the open bag--watch that juice drizzle all over the luscious meat

Chop up the ginger (no need to peel it) into garlic-press-sized pieces. Smush IT in the garlic press, over the meat. You will have to clear out the press with a knife between pressings. Throw everything in the bag.

Dash some soy sauce into the bag.

Stick the bag in your fridge and pan-fry that MEAT as needed.

YUM!

JC

 

[Bicho]

BUMP

 

[Lord_Suston]

1) one tablespoon of vinegar for pork or beef this breaks down the fiber and will make the meat easier to cook.
2) crush 2-4 cloves of garlic depending on tast
3) 2-3 tablespoons of soy sauce per lbs
4) some black pepper
5) some hot sause if you like no more than one tablespoon before meat is cooked.

Let the meat sit in your frig for at least half and hour. Make sure the meat is cut small enough to be easily cook. put into a pan for about 5-10- minutes on high and mix with other vegetables and serve on rice.

 

[Intramuscular]

Mushed up Onion is nice to add on the meat.

 

[gymrat]

The key to red meat is adding something acidic, like lemon juice....just a tiny bit though.

 

[Lumberg]

The key to red meat is adding something acidic, like lemon juice....just a tiny bit though.

Why's that? Does acid have a certain effect on the proteins in red meat?

JC

 

[Lord_Suston]

Why's that? Does acid have a certain effect on the proteins in red meat?

JC

it tenderizes the meat for some reason i don't know but all the places i have worked have taught me to either use lemon juice or vinegar

 

[Lumberg]

So you're talking more from a culinary standpoint than a scientific one, right? But it's not hard to imagine that
tenderer meat==some of the protein bonds are broken down.

Ginger I know has a similar effect. I might try marinating in vinegar-ginger sauce for a combo. Kind of like the gari ginger they give you with sushi--that's picked in vinegar, right?

JC

 

[Spectre]

Great recipe bro...

My marinade is so similar its not worth posting. In a quick pinch try out the Yoshida's marinade found at most large bulk stores like Sam's club. This works good with chicken as well..

Peace

Spectre

 

[Thaibox]

1 bottle Corona or Sam Adams
3 tbsp lemon juice

 

[robsatx]

2 T-Bone's 1 Bottle of Italian Dressing 1 Bottle Phesant Ridge

OH YEA!!!

 

[Bulldog_10]

So you're talking more from a culinary standpoint than a scientific one, right? But it's not hard to imagine that
tenderer meat==some of the protein bonds are broken down.

Ginger I know has a similar effect. I might try marinating in vinegar-ginger sauce for a combo. Kind of like the gari ginger they give you with sushi--that's picked in vinegar, right?

JC

Actually there is a scientific reason that chefs are taught to use lemon juice on their meats. Amines (which are found in proteins) have a chemical formula R-NH2...they are volitile and if left out long enough (doesn't have to be long at all) the meat starts to smell.

But if you add a hydrogen proton (H+ from the lemon juice) it reacts with the NH2 to form R-NH3, which is actually a salt and is not volitile, thus no smell.

If there's a bad smell, are you gonna wanna eat the food? No, that's why they add lemon juice. To keep customers.

 

[Lumberg]

Actually there is a scientific reason that chefs are taught to use lemon juice on their meats. Amines (which are found in proteins) have a chemical formula R-NH2...they are volitile and if left out long enough (doesn't have to be long at all) the meat starts to smell.

But if you add a hydrogen proton (H+ from the lemon juice) it reacts with the NH2 to form R-NH3, which is actually a salt and is not volitile, thus no smell.

If there's a bad smell, are you gonna wanna eat the food? No, that's why they add lemon juice. To keep customers.

I see. Does the same thing go for fish, only to a greater degree?

 

[Bulldog_10]

I see. Does the same thing go for fish, only to a greater degree?

YUP!