Marinades made easy

Marinades, which lend a wonderful tenderness and flavor to meat, don’t have to be expensive or time-consuming to make, an article in the September issue of Family Circle magazine points out. Even a favorite bottled salad dressing makes a good marinade.

In general, rice vinegar and sesame oil will give a dish an Asian flavor, while yogurt and spices lend an Indian touch. Go easy on the vinegar unless you want a taste similar to sauerbraten. Be equally judicious with lemon juice; its high acid content can turn the meat a whitish color.

Pierce the meat gently in several places with a fork before marinating. The general rule is that the longer you marinate, the stronger the flavor. But don’t marinate meat for more than 24 hours or it will get mushy.

Here are a couple of marinade ideas:

  • For an Indian-flavored marinade for chicken, combine 1 cup plain yogurt with 2 minced scallions, 1 teaspoon of minced ginger, 1 teaspoon of ground cumin, 3 tablespoons chopped cilantro, and salt and cayenne pepper to taste.
  • For a wine-flavored marinade for steak, combine 1/2 cup dry red wine, 1 small chopped onion, 3 tablespoons olive oil, 1 teaspoon dried thyme, 1 clove of minced garlic, and salt and pepper to taste.