Hot and Cold Marinades
Marinades are used in the process to soak food in seasonings and
liquids that precede the cooking of foods, especially meats.
Usually, acidic liquids are utilized, such as lemon juice, vinegar,
or wine. Herbs and spices are commonly added to marinades, as well.
The benefit of using a marinade when cooking meats is that it
allows tougher cuts to become tender. Harder vegetables, such as
zucchini and eggplant also respond well to marination. Sometimes,
people marinate food for days, but usually six to 24 hours is the
typical time frame.
Depending on the culture, various ingredients are used in
marinades, such as the yogurt and spices associated with Indian
cuisine. Below you will find the recipe for both a hot and cold
In this recipe, if you are unable to use cider, you may reduce
the brown sugar to ½ cup and use one cup of apple juice
2 cups salt
1 cup of brown sugar
1 cup of cider (if you can't get cider, cut back to half cup of
sugar and use apple juice)
1 teaspoon of cloves
1 teaspoon of black pepper
½ teaspoon of garlic powder
2 quarts of water
Mix all of the ingredients in a large pot. Bring to a rolling boil,
making sure that the contents do not spill over. Place the meat in
the pot and continue to cook for one minute after the rolling boil
returns. Pat the meat dry when ready to cook.
This particular recipe will handle about one pound of meat.
2 tablespoons of soy sauce
2 drops of Tabasco sauce
¼ teaspoon of salt
¼ teaspoon of black pepper
1 clove garlic (minced)
Mix all of the ingredients and meat in a Zip-Lock bag. Massage the
pieces of meat to coat. Refrigerate the mixture and meat overnight.
Pat dry when ready to cook.