74 sauce meat marinade Recipes
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any liquid can be reduced just by heating it - but why wo... and37 Moreany liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.38 ingredients
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Citrus Sauce - for Vegetables or As a Meat Marinadefresh orange juice or 2 1/2 cups tangerine juice and5 Morefresh orange juice or 2 1/2 cups tangerine juice, fresh lemon juice, fresh lime juice, reduced sodium soy sauce, sesame oil, diced peeled fresh gingerroot15 min, 6 ingredients
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Best Any Meat Marinadewater, chopped onions (or to taste), red wine vinegar and7 Morewater, chopped onions (or to taste), red wine vinegar, olive oil, soy sauce, beef bouillon, garlic cloves, minced (or more !), paprika, pepper, steaks, cut of your choice25 min, 10 ingredients
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Steak and Ale Meat Marinadepineapple juice, soy sauce, dry white wine and3 Morepineapple juice, soy sauce, dry white wine, red wine vinegar, sugar, garlic, minced fine6 ingredients
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C T's Swissy Steaks for Crockettesteaks, small enough to fit inside crockette, tomato sauce and3 Moresteaks, small enough to fit inside crockette, tomato sauce, meat marinade (spice mix), chopped onion (i use frozen ), chopped green pepper (i use frozen )5 hour 5 min, 5 ingredients
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Savoury Chinese Turkey Meat Marinadesoy sauce, water, oil, garlic, crushed (powder works too) and6 Moresoy sauce, water, oil, garlic, crushed (powder works too), black pepper, salt, sugar, cinnamon, ground ginger or 1 tsp anise24 hour 15 min, 10 ingredients
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Goes Good On Everything Meat Marinadeketchup, water, apple cider vinegar, dry onion soup mix and5 Moreketchup, water, apple cider vinegar, dry onion soup mix, worcestershire sauce, mustard, honey, chili powder, cayenne20 min, 9 ingredients
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Charmaine's Secret Tofu Marinadesteers marinade (if you don tsp have steers in your count... and6 Moresteers marinade (if you don tsp have steers in your country, use any other bbq marinade for meat), worcestershire sauce, soy sauce, drops tabasco sauce, spanish smoked paprika (just a very light sprinkle, the 1 from woolworths is especially potent!), olive oil, firm tofu, drained35 min, 7 ingredients
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Meat on a Stick (Flank Steak)flank steak and1 Moreflank steak, mr. yoshida s original gourmet sweet & savory marinade, yoshida gourmet sauce1 hour 15 min, 3 ingredients
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Marinade for all meatssoy sauce, teriyaki sauce, worcestershire sauce, vinegar and2 Moresoy sauce, teriyaki sauce, worcestershire sauce, vinegar, garlic , any will do i prefer fresh but powder and salt works the same, salt and pepper13 hour 30 min, 6 ingredients
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Marinade for Most Meatslight olive oil, ketchup, low sodium soy sauce and3 Morelight olive oil, ketchup, low sodium soy sauce, worcestershire sauce, chopped garlic, fresh coarse ground black pepper10 min, 6 ingredients
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Marinade for any meatlime juice, fish sauce, shallots, finely chopped and4 Morelime juice, fish sauce, shallots, finely chopped, jalapeno peppers, thinly sliced, garlic , finely choped, brown sugar, lemon grass, finely chopped7 ingredients
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Marinade for Meat, Poultry or Fishvegetable oil (i use crisco ), soy sauce and3 Morevegetable oil (i use crisco ), soy sauce, garlic clove, crushed, brown sugar (i used sugar twin to keep the calories down), fresh ginger, minced (fresh is better though) or 1/4 tsp dried ginger (fresh is better though)2 hour 5 min, 5 ingredients
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Witches Brew Marinadevinegar, brown sugar, lemon juice, ketchup and8 Morevinegar, brown sugar, lemon juice, ketchup, french dressing, worcestershire sauce, mustard, cooking oil, soy sauce, garlic salt, onion salt, meat tenderizer (about 1/2 tsp per 1 lb meat)5 min, 12 ingredients
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Korean Marinade For Meat (For up to 5 pds. of meat)soy sauce, water, honey, chopped green onion and4 Moresoy sauce, water, honey, chopped green onion, sesame oil (or any other oil), black pepper, accent seasoning or 1/2 tbsp msg (optional, but better with), garlic powder (or less to taste)25 min, 8 ingredients
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