korean, greek & spanish marinade
when marking the NYS elementary school tests teachers sit all day and in factory sweat shop style mark test after test. During breaks the conversation hovers around favorite recipes. Those are the times I try to reap the lessons other women learned from their mothers about cooking.
I learned 3 valuable marinade recipes:
Greek:
olive oil, lemon, oregano, garlic,
use on chicken, fish, veggies-marinade for a few hours
Spanish:
olive oil, lemon, parsley, garlic-
use on shrimp or seafood-marinade for an hour
Korean:
Peanut oil, soy sauce, rice vinegar, garlic, ginger, honey
use on flanken steak, marinade overnight
The preportions are somewhat equal except for the liquids
It is debatable what to do with the left over marinade, the home cooks will say they boil it for over 3 minutes and use it for gravy, but commercially it is recommended to throw out because of bacteria that developes during marinating.
I learned 3 valuable marinade recipes:
Greek:
olive oil, lemon, oregano, garlic,
use on chicken, fish, veggies-marinade for a few hours
Spanish:
olive oil, lemon, parsley, garlic-
use on shrimp or seafood-marinade for an hour
Korean:
Peanut oil, soy sauce, rice vinegar, garlic, ginger, honey
use on flanken steak, marinade overnight
The preportions are somewhat equal except for the liquids
It is debatable what to do with the left over marinade, the home cooks will say they boil it for over 3 minutes and use it for gravy, but commercially it is recommended to throw out because of bacteria that developes during marinating.
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