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| Peter's Gourmet Marinade can be found in these fine food stores. Check this list to see if there is one near you! |
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Here are some useful facts about marinade
from Peter's reference library.
We also invite you to try Peter's Tested Recipes
Marinade Facts
- The word "marinade" dates back to the 1600's when meat or fish were cured in brine to preserve them.
- Today "marinade" generally refers to a seasoned liquid in which meat, fish or poultry are soaked to tenderize and flavor them.
- Food manufacturers marinate meat using injectors, tumblers and massagers.
- Marinade can add moisture to food, particularly when the marinade contains some sort of fat. (Such as olive oil, peanut oil, sesame oil, walnut oil or chile.)
- Pork can be marinated for up to 5 days.
- To marinate is to make use of biotechnology.
- The history of soy sauce can be traced back for at least 3,000 years.
- To avoid mushy marinated foods, limit the amount of time that foods soak in marinade.
- Always marinate food in the refrigerator, not on the counter. If some marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. If marinade used on raw meat or poultry is to be reused, make sure to let it boil for at least 5 minutes, to destroy any harmful bacteria.
- Cooks in pre-Columbian Mexico wrapped meats in papaya leaves before cooking. Papain, the enzyme in the papaya, is used today by commercial food processors as a tenderizer.
- Bottles sauces have been available in the United States at least as far back as the early 1800's.
- Formulating a successful marinade requires considerable skill.
* Each ingredient in a marinade serves a specific purpose.
- Marinating grilled food can dramatically reduce the formation of unhealthy HCAs (heterocyclic amines).
- Marinades containing sugar (brown sugar is frequently used) become caramelized when exposed to heat and can give ham or turkey an appealing brown color and a deep, rich flavor.
- Seafood should rarely be left in marinade for more than 30 to 60 minutes.
- In the past, marinades were used to tenderize tough cuts of meat. Today we marinate meat of the highest quality.
- A marinade can include just about any ingredient that pleases you.
- Dry marinades or rubs are used not to tenderize but only to enhance flavor. A rub is usually a mixture of herbs and spices, sometimes mixed with an oil. Recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.
- A marinade consists of a cooking oil, an acid (vinegar, lemon juice, tomato juice, grapefruit juice, kiwi, wine...), and spices. Alternative to acids are ingredients which contain papain (the papaya) or bromelin (the pineapple).
- As food stands in marinade, the acid and oil impart the flavors of the spices to the food. The acid also have a tenderizing action.
- Marinate only in a glazed ceramic, glass, stainless steel or plastic holding vessel. Marinades will pit and discolor aluminum dishes and the aluminum will discolor your food.
- When marinating in a baggie, use only food grade bags. Shopping bags, lawn bags and garbage bags can leach unwanted chemicals into your food.
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