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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from The New Basics, printed in The Onion Skin, July 2007. Great for steak or veggies. Enough for one pound? Assume 2 tsp (10 g) absorption of marinade per serving of meat, which is how this recipe is broken down. soy sauce fresh ginger , lemon zest, , toasted sesame oil , garlic, , black pepper, , brown sugar cvt Ingredients:
2 tbs. (low sodium) soy sauce |
1 tbs. minced ginger root |
1 tbs. lemon peel, slivered |
2 tsp. toasted sesame oil |
1 clove garlic, minced |
1 tsp. black pepper, coarsely ground |
1 tsp. brown sugar |
Directions:
1. Stir the marinade ingredients together and refrigerate until ready to use.
2. Cubed meat (such as for kebabs) generally marinates for 2-3 hours; whole 5-10-pound cuts of meat for 12-24 hours,and smaller cuts of meat, such as steaks, for 6-8 hours. . . .Donâ??t over-marinate food because it can actually become TOO soft and stringy. . . . How much marinade should you make? A good rule of thumb is to allow about 6-8 tablespoons of marinade PER pound of food.
3. Drain food and pat dry before grilling it if you intend to brown it, since wet food will not brown properly.
4. To intensify the flavor of the marinade on the cooked food, baste the food with the marinade while itâ??s grilling (brush it on the food) OR bring it to a boil and use as a finishing sauce. (Never serve marinade that has been in contact with raw meat without cooking it first.)
5. From Marinades, Rubs and Pastes article in The Onion Skin.
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