Marinade for all meats

Introduction

History

Marinades have been used for centuries as a way to tenderize and flavor meats. The practice of marinating meat can be traced back to ancient civilizations, where meats were often soaked in a mixture of herbs, spices, and liquids before cooking. This not only helped to enhance the flavor of the meat, but also helped to tenderize tougher cuts.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to stab the meat with a fork before marinating to allow the flavors to penetrate the meat.

- Refrigerate the marinated meat for at least 12 hours to allow the flavors to fully develop.

- Use fresh garlic for the best flavor, but garlic powder can be used as a substitute.

- Experiment with different types of meats to see which ones work best with this marinade.

Serving Suggestions

This marinade is perfect for grilling, roasting, or pan-searing meats. Serve the marinated meat with your favorite side dishes, such as rice, vegetables, or salad.

Cooking Techniques

This marinade works well with a variety of cooking techniques, including grilling, roasting, broiling, or pan-searing. Make sure to cook the meat to the appropriate temperature to ensure it is safe to eat.

Ingredient Substitutions

If you don't have all of the ingredients on hand, you can substitute with similar ingredients. For example, you can use tamari sauce instead of soy sauce, or hoisin sauce instead of teriyaki sauce.

Make Ahead Tips

You can prepare the marinade ahead of time and store it in the refrigerator for up to a week. This makes it easy to marinate meats on the fly without having to wait for the flavors to develop.

Presentation Ideas

Serve the marinated meat on a platter with fresh herbs and lemon wedges for a beautiful presentation. You can also garnish with sesame seeds or chopped green onions for added flavor and texture.

Pairing Recommendations

This marinade pairs well with a variety of side dishes, such as rice, quinoa, or roasted vegetables. It also pairs well with a crisp salad or a light soup.

Storage and Reheating Instructions

Store any leftover marinade in an airtight container in the refrigerator for up to a week. Make sure to bring the marinade to room temperature before using it to marinate meats. Cook the marinated meat according to your preferred cooking method.

Nutrition Information

Calories per serving

The calorie content of this marinade will vary depending on the type and amount of meat that is marinated in it. On its own, the marinade is relatively low in calories.

Carbohydrates

This marinade is low in carbohydrates, making it a great option for those following a low-carb diet. The soy sauce and teriyaki sauce add a touch of sweetness without adding too many carbs.

Fats

The fats in this marinade come primarily from the soy sauce and Worcestershire sauce. While these sauces do contain some fat, it is minimal and should not be a concern for most people.

Proteins

There is a small amount of protein in this marinade, primarily from the soy sauce and Worcestershire sauce. However, the main source of protein will come from the meat that is marinated in this mixture.

Vitamins and minerals

This marinade does not contain a significant amount of vitamins or minerals. However, the garlic in the recipe does provide some health benefits, including immune support and heart health.

Alergens

This marinade contains soy and wheat, which are common allergens. If you have allergies to these ingredients, you may need to find alternative marinade options.

Summary

Overall, this marinade is a flavorful and versatile option for all types of meats. It is low in carbohydrates and fats, making it a healthy choice for those looking to add flavor to their dishes without adding extra calories.

Summary

This marinade is a versatile and flavorful option for all types of meats. With a combination of soy sauce, teriyaki sauce, and Worcestershire sauce, this marinade adds a delicious and savory flavor to any dish. Experiment with different meats and cooking techniques to find your favorite way to use this delicious marinade.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for the marinade that can be used for all types of meats. It was many years ago, when I was just a young girl living in the countryside. My mother had invited some friends over for a barbecue, and I remember helping her prepare the meat for grilling.

One of her friends, Mrs. Johnson, brought along a bottle of homemade marinade that she had made herself. She generously shared the recipe with my mother, who then passed it on to me. I was mesmerized by the flavors and aromas of the marinade, and I knew that I had to learn how to make it myself.

I started experimenting with the recipe, adding my own twist to it and perfecting it over the years. I learned that the key to a good marinade lies in the balance of flavors – the sweetness of the honey, the tanginess of the vinegar, the warmth of the spices, and the freshness of the herbs.

I remember visiting my grandmother’s farm one summer and helping her prepare a batch of marinade for a family barbecue. She taught me the importance of using fresh ingredients and how to adjust the seasonings to suit my taste. She had a knack for cooking and always seemed to know just the right amount of each ingredient to use.

As I grew older, I continued to refine the recipe, adding new ingredients and techniques that I picked up from friends, family, and even strangers. I learned that marinating meat not only adds flavor, but also helps tenderize it, making it juicier and more delicious.

Over the years, I have used this marinade on all kinds of meats – from chicken and beef to pork and lamb. It has become a staple in my kitchen, and I always make sure to have a batch ready for impromptu barbecues or family gatherings.

I have shared the recipe with friends and neighbors, who have all raved about its deliciousness. Some have even asked me to write it down for them, so they can make it themselves. I feel honored to pass on this recipe that has brought so much joy and flavor to my life.

One of my fondest memories is of a summer barbecue with my grandchildren. They were eager to learn how to make the marinade, and I happily showed them the ropes. We spent the afternoon marinating the meat, grilling it to perfection, and enjoying a delicious meal together.

As I look back on all the memories and experiences that have shaped my cooking journey, I am grateful for the knowledge and skills that I have acquired over the years. I am proud to have mastered the art of making this versatile marinade that can be used on all types of meats.

And as I continue to cook and create in my kitchen, I know that this recipe will always hold a special place in my heart. It is a reminder of the love and passion that I have for cooking, and the joy that comes from sharing delicious food with the ones you love.

So, the next time you are preparing a meal for your family or friends, remember to marinate your meat with love and care. And who knows, maybe one day, you too will have a special recipe that brings people together and creates lasting memories.

Categories

| Garlic Powder Recipes | Guamanian Recipes |

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