Lifestyle

Many Use Marinade

Posted June 15, 2016 6:00 am

½ cup soy sauce

½ cup chili sauce or ketchup

1/3 cup water

3 tablespoons Worcestershire sauce

½ teaspoon pepper

1 teaspoon garlic powder

½ teaspoon chili powder

2 tablespoon dried parsley

1½ teaspoons dried oregano

¼ teaspoon dry mustard

Combine all ingredients in a large zip-top bag. Add desired protein, seal bag, squeezing out as much air as possible, and shake gently to combine.

Marinating times vary based on your protein; flank steak or pork tenderloin - overnight, chicken breasts - at least a couple hours if possible. Be careful not to leave the meat in too long, as you don't want to spoil its texture.

One recipe makes enough marinade for one large flank steak, two pork tenderloin or roughly 6 to 8 chicken breasts. Good on all types of protein, except fish.

Penny Kazmier

Be careful when using acid in marinades. You may want to monitor your "soaking time" since too much acid contact can start to degrade the texture of the meat causing it to be mushy. Courtesy of Penny Kazmier

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Food Herbs & Spices Lifestyle Recipe Recipe Type Sauces Seafood Vegetables

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