As more people are cooking at home these days, the reasons for doing so range from budgeting to having a balanced diet for weight management. Then again, others just like to cook. One thing that people dread about cooking is using the right amount of seasonings to get a particular taste right. Using gourmet marinades takes some of the frustration that comes with measuring and testing.
People who work long hours may also want to consider the use of marinades and rubs. One myth that should be dispelled is how any old sauce will do. In the past, people have used savory or sweet salad dressings like Catalina or Russian to cover entrees. While tasty on cold vegetables, many of these do not have enough flavors to penetrate each fiber.
Speaking of penetration, many people want to know the right way to get meat properly marinated. While some brands they can flavor meat by simply covering in marinade sauce two hours before cooking, the best way to get the most flavor is to soak meat overnight or use a meat injector with a wide needle to accommodate chunks of herbs and spices.
If a person wants to save some time, they can also pierce meat using a fork or small knife, followed by marinade and let sit for an hour or so. One timesaver that will come in handy would be to pour marinade inside a freezer bag and add meat. After mixing the two thoroughly, seal and place in the freezer for up to three months.
Using dry rubs is also a good option to season meat without fuss or guessing. Though the majority of rubs on the market are made for beef and pork products, some will work just as well with chicken and other poultry dishes. For instance, a hickory or mesquite rub will bring a nice, smoky flavor to any entree, including tofu.
For those who do not care about meat, some marinade sauces will work on vegetarian stir fry, grilled vegetables, and other non-meat entrees. A good idea would be to experiment with dense vegetables like eggplant or Portobello mushroom and perhaps try covering with garlic or herb based marinade during cooking. Since they are not as dense as most meats, they would not need time to soak.
Buying marinades and rubs that are premade is a lot easier than someone trying to create their own sauce or spice combination. This comes from the use of those brands that use cheap ingredients that provide little taste, so people have the need to add more seasoning. However, when a person uses something with quality ingredients, this extra step is not necessary.
So cooking can be a joy without taking time to measure every ingredient. There are so many flavors on the market now that it is almost impossible to get bored. For those trying to lose weight, this is a great substitute for using gravies and sauces made with cream and butter. Using gourmet marinades helps to wake up food fast.
People who work long hours may also want to consider the use of marinades and rubs. One myth that should be dispelled is how any old sauce will do. In the past, people have used savory or sweet salad dressings like Catalina or Russian to cover entrees. While tasty on cold vegetables, many of these do not have enough flavors to penetrate each fiber.
Speaking of penetration, many people want to know the right way to get meat properly marinated. While some brands they can flavor meat by simply covering in marinade sauce two hours before cooking, the best way to get the most flavor is to soak meat overnight or use a meat injector with a wide needle to accommodate chunks of herbs and spices.
If a person wants to save some time, they can also pierce meat using a fork or small knife, followed by marinade and let sit for an hour or so. One timesaver that will come in handy would be to pour marinade inside a freezer bag and add meat. After mixing the two thoroughly, seal and place in the freezer for up to three months.
Using dry rubs is also a good option to season meat without fuss or guessing. Though the majority of rubs on the market are made for beef and pork products, some will work just as well with chicken and other poultry dishes. For instance, a hickory or mesquite rub will bring a nice, smoky flavor to any entree, including tofu.
For those who do not care about meat, some marinade sauces will work on vegetarian stir fry, grilled vegetables, and other non-meat entrees. A good idea would be to experiment with dense vegetables like eggplant or Portobello mushroom and perhaps try covering with garlic or herb based marinade during cooking. Since they are not as dense as most meats, they would not need time to soak.
Buying marinades and rubs that are premade is a lot easier than someone trying to create their own sauce or spice combination. This comes from the use of those brands that use cheap ingredients that provide little taste, so people have the need to add more seasoning. However, when a person uses something with quality ingredients, this extra step is not necessary.
So cooking can be a joy without taking time to measure every ingredient. There are so many flavors on the market now that it is almost impossible to get bored. For those trying to lose weight, this is a great substitute for using gravies and sauces made with cream and butter. Using gourmet marinades helps to wake up food fast.
No comments:
Post a Comment