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08/11/11 – Be MY Brine and Marinade ME.
Getting Tipsy – Brines and Marinades
How much marinade is absorbed by different meats? And which are the best marinades to use? The amount of marinade absorbed depends on many factors—its acidity, the amount of salt and oil in the marinade and its thickness (how well it "clings" to the meat). The type, cut, weight and surface area of the meat also affect how much marinade is absorbed, as does the total marinating time.
Delicate cuts such as fish fillets may need to marinate only 30 minutes. Chicken breasts or cubes of beef require 2 to 4 hours and whole chickens or roasts may benefit from 8 hours or longer. The most accurate way to determine the nutritional impact of a marinade is to measure the amount that has been absorbed during the marinating process. A guideline is that if you start out with 2 cups of marinade and 1-1/2 cups are left after marinating, we know that 1/2 cup has been absorbed…and that is what is calculated into the Nutrition Facts.
If a recipe calls for part of the marinade to be set aside for basting, the entire basting amount is factored in. Marinating adds flavor to meat and tenderizes it. While many bottled marinades are available at grocery stores, most are high in fat and sodium. When you make your own, you can control the amount of fat and sodium, plus use your favorite flavors.
Use 2/3 to 1 cup of marinade for 1-1/2 pounds of meat. A well-balanced marinade has an acidic ingredient, plus seasoning, salt and oil. Acidic ingredients—fruit juice, wine, vinegar, yogurt or buttermilk—help tenderize the meat, retain the juices and add flavor. Seasonings such as herbs, spices, soy sauce, mustard and sugar provide the primary flavors. Pick your favorites!
TIP: To brine a large item, such as a turkey or roast, without taking up valuable refrigerator space, place the item in a food-safe plastic bag, add the brine, and seal the bag; then place the bag in a large cooler. Cover the bag with ice and replenish the ice as necessary to maintain a temperature of 40ºF or below.
History/What is a Brine, Marinade etc….
BRINE Salt Cured Marinade
Brine is water, saturated or nearly saturated with salt. Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining (now less popular than historically). Brine is also commonly used to age Feta cheeses, or for pickling foodstuffs, as a means of preserving them (or increasing taste). Brine is a common fluid used in large refrigeration installations for the transport of heat from place to place. It is used because the addition of salt to water lowers the freezing temperature of the solution and the heat transport efficiency can be greatly enhanced for the comparatively low cost of the material.
Marinade or marinating is the process of soaking foods in a seasoned, often acidic liquid before cooking. The origins of the word allude to the use of brine in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', must be either acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya). Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat.
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground. In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper. Spice rubs can also have ingredients like herbs, crushed garlic or oil added to make a paste. The spice rub can be left on or partially removed before cooking.
Appetizer – Chicken with Orange Glaze
Ingredients: 3 pounds chicken wings 1 1/2 cups soy sauce 1 cup orange juice 1 teaspoon garlic powder
Directions: Cut chicken wings into three sections and discard wing tips if you desire. (see picture on my website for details)
In a large re-sealable plastic bag, combine the soy sauce, orange juice and garlic powder; add wings. Seal bag and turn to coat and refrigerate overnight.
Drain and discard marinade. Place chicken wings in a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 1 hour or until juices run clear and glaze is set, turning twice.
Salad – Artichoke Salad
Ingredients: 1 (14 oz) can water-packed artichoke hearts, drained and quartered 1 medium tomato, cut into wedges 1/2 cup chopped green pepper 1/3 cup chopped red onion 1/4 cup feta cheese 1/4 cup halved black olives 1/4 cup prepared Italian salad dressing
Directions: In a bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 2 hours.
Put it on the Side – Marinated Mushrooms
Ingredients: 1 cup water 1 1/2 pounds fresh mushrooms, stems removed 1/4 cup olive oil 1 teaspoon dried thyme 1 teaspoon salt 3 tablespoons fresh lemon juice 3 teaspoons minced garlic 1/2 teaspoon ground black pepper 3 tablespoons dried parsley 1/8 teaspoon onion powder
Directions: In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.
Main Course – Brined in Beer Grilled Pork Chops
Ingredients: 2 cups water 2 cups dark lager beer 1/4 cup coarse salt 3 tablespoons (packed) dark brown sugar 3 tablespoons mild-flavored (light) molasses 1 cup ice cubes 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops 7 large garlic cloves, minced 3 teaspoons coarsely ground black pepper 2 teaspoons salt 2 teaspoons dried sage leaves
Directions: Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
Dessert – Marinated Fruit Salad
Ingredients: 1/2 cup honey 1/4 cup water 1/4 cup lemon juice 1/4 cup orange juice 1/8 tsp. salt 2 cups honeydew melon balls 2 cups cantaloupe melon balls 2 nectarines, sliced 2 cups halved strawberries 1 cup blueberries
Directions: Combine honey and water in small saucepan and bring to a boil over high heat. Reduce heat and simmer 5 minutes, stirring occasionally.
Add lemon and orange juices and cool completely. Place all fruits in large bowl and pour cooled marinade over all. Cover and refrigerate at least 2 hours before serving. 8 servings
Lighten UP!!! Ginger-Marinated Grilled Portobello Mushrooms Dietitian's tip: Because of their larger size and firmer texture, portobello mushrooms are good candidates for stuffing or grilling. They have a satisfying taste and texture with virtually no fat or sodium. Mayo Clinic Staff - Serves 4
Ingredients: 4 large Portobello mushrooms
Directions: Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem-less (gill) side up.
To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately. Nutritional Analysis
Service Size 1 Mushroom Calories = 69 Cholesterol = 0 mg Protein = 4 g Sodium = 10 mg Carbs = 14 g Fiber = 2 g Total Fat = 0 g Potassium = 778 mg Sat Fat = 0 g Calcium = 19 mg Monounsaturated fat = 0 g |
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