How to make any marinade

By Joelene

Marinades are simple mixtures of oils, acids, flavorings, herbs and spices that quickly transform meat, fish or even vegetables into a host of international flavors. Acids in a marinade include red or white wines, vinegars or fresh-squeezed lemon or lime juice. The oil selected should be good-quality.

Herbs and spices add more flavor. Think chopped chives, capers and onion — many of the ingredients that work well in a salad also enrich a marinade.

Ingredients

• Marinating has other rules:
• Use more assertive flavors for beef and pork, and lighter flavors for poultry and delicate fish.

Preparation

Step 1

Use a non-corrosive dish. Stainless steel is fine, as are glass and porcelain. Avoid anything coarse or porous, such as aluminum baking pans and earthenware.

Salt, or a salty component like soy sauce, helps meat retain moisture. A little sugar enhances browning.

Set aside a little of the marinade to brush onto the meat when finished cooking for an extra blast of flavor.