Newswise — "Get ready to master the art of marination this May," says The Association for Dressings & Sauces (ADS). The Atlanta-based trade association of salad dressing and sauce manufacturers and suppliers to the industry recommends unleashing your inner grill master as you embark upon summer grilling season.
Make a pilgrimage to your grocery store and discover what kind of sauce wonderment awaits. Try your hand at "around the world" marination this month with the many Mexican, Caribbean, Asian and other sauces and marinades you can find with just a quick trip to the store. And, remember that your favorite salad dressing can also be used as a marinade
So, marinades make foods tastier, juicier and tender, but how do they work?
TasteMarinades typically contain flavorings, spices, and herbs. Because a marinade is also acidic it carries these flavors into foods. When selecting a marinade look for flavor that will complement the food you are marinating.
JuiceMarinades typically contain some kind of oil which helps penetrate meats faster than other oils. The oil also serves to hold in moisture on meats and to reduce the moisture loss during cooking.
TenderThe acids in a marinade that contains vinegar, citric juices or other acidic liquids help break down protein chains in meats, making them tender. But, keep an eye on your marination time. Do not marinate foods longer than called for.
Try incorporating these marinade tips into your grilling game:
"¢ Plan for 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of meat, poultry, seafood, fish or vegetables. Marinades soak about 1/4 inch into the surface of the food. "¢ Use heavy plastic food-storage bags or nonmetal containers for marinating. Glass and plastic won't react with acidic liquids in the marinade (such as vinegar, wine or lemon juice). "¢ Marinate food, covered, in the refrigerator (not at room temperature) for 15 minutes to 2 hours or longer, and turn food occasionally to evenly distribute the marinade. "¢ To tenderize meat, marinate it for up to 24 hours (after 24 hours, the texture of the meat may become mushy). Marinate fish only 15 to 30 minutes to prevent mushiness."¢ Don't use the same marinade used on raw food as a sauce while cooking " always use a fresh batch to keep contamination at a minimum.
About ADSADS is an international trade association representing the manufacturers of salad dressings, mayonnaise and condiment sauces and the suppliers to the industry. Visit us on the web at www.dressings-sauces.org to learn more about your favorite salad dressings or condiment sauces, and to obtain numerous recipes as well as a copy of the brochure, "The Good News About Salad Dressings and Sauces."
About The National Barbecue AssociationThe Association designates each May of the calendar annually to celebrate and promote all things BBQ with National Barbecue Month. Members of the Association join in a grass roots effort to promote the flavor, fun and family ties of good barbecue in their own unique and stylish ways.
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