Whats good to marinate meat?

dekaspace

I stopped a lot of home cooking as it literally just tasted like meat chucked in a sauce rather than marinated but thts because that was exactly what I did!

What is best for chicken, beef, lamb etc.

katkin

dekaspace wrote: »

I stopped a lot of home cooking as it literally just tasted like meat chucked in a sauce rather than marinated but thts because that was exactly what I did!

What is best for chicken, beef, lamb etc.

How long is a piece of string - get googling as there's so many lovely recipes for different meat marinades and rubs. Youtube videos are good as are foodie blogs.

I like to make stock from leftover bits of meat, veg, some herbs and often spices for savoury dishes. I also throw in a bit of stock too and you get some delicious meaty flavours to add to recipes. Reduce the stock down and you can use this to baste your meats and make some interesting sauces or glazes with additions like cranberry sauce, mango chutney, lemon, reduced wine etc. I freeze a lot of pre-made things for easiness.

I've noticed a lot of American recipes brine chicken in a salt water solution for a moist roast. But I'm always a bit to worried about touching chicken in particular too much and having to Milton the washing up to ensure bugs are killed.

But "steeping" your meat in a stock, brine rub or premade marinade will help with flavour, especially with a tasty stock, sauce. Slow cookers are also great methods for melt in the mouth flavourism meals. Compliment the additions to the meat too.

It's great fun cooking new recipes, I really enjoy a day in the kitchen prepping meals. I hope you have some fun and good results.

( i can't sleep hence posting so late grrr...)

katkin

Ooops more posting. Excuse my zealotism

Tonight I simmered a chicken carcass with added bouquet garni a few bits of celery, carrots and onion and the results taste lovely. I split this, most will go into a soup. Reduced the remaing stock even more, added some white wine and a garlic clove. Whizzed it with a blender and will use this to poach chicken then add lite creme fraishe ( you can use cream too) to make a creamy chicken and mushroom supreme to serve with pepper and parsley rice. It'll taste chickeny.