Make Your Own Marinades

This is the high season for grilling. It's also the time when good steaks, chickens and even fish can get dried out from too much grilling. What to do ? Marinate them. The best ones are the ones you make yourself. You can add favorite ingredients and create unique flavors . Best of all you won't have dried out meat.

A basic marinade consists f four parts. Vinegar or citrus for tendering the meat, flavorings of any kind, oil to give the meat some moisture and to hold everything together and a little salt. This las t is to make the meat more flavorful and juicy. Vinegars can anything from the basic red wine vinegar to s sweeter fruit infused one. I would suggest using an apple cider vinegar. i think this has a lovely taste and would add a little bit of sweet and sour tot he marinade.As for oil, simple light olive oil is the best and of course use freshly ground sea salt. Seasonings can range from anything like the fiery hot ginger to the mellow rosemary. I would think of adding garlic for some steak and pork marinades to give the meat more flavor and zest.Some grillers add their spins . Some put beer and bourbon in their sauces for a wilder flavor. Some add macerated fruit like peaches or oranges The flavor is up to you.

One of the most important parts in creating the perfect marinade are the rations. Always remember to add. Add one cup of vinegar or citrus to one cup oil plus a tablespoon of fresh ground sea salt. (you may vary the salt amount according to your tastes). then with the spices, i;d say go by the pinch and dash method. Whatever makes the most flavorful ten stick with it. .

A home made marinade is the great for this season's different cuts. make your ribs and filets unique by creating g a one of a kind marinade. It'll be the hit of the grilling season!!!

Cleaning Out

Now that I'm home a lot more I can get to that dreaded task of cleaning out my fridge. Ugh. it's not the best job but someone has to do it. I realize I keep way too many Jello cups and bottles of everything. It's hard for me to just throw out stuff. Imagine getting attached to a bottle of marinade or barbecue sauce.

OI am a pack rat by nature and inheritance. I have kept perfumes and make up for years before checking it ( I still have some paraben laced stuff before I went all natural and all mineral)Food is the same way. I have cookies that I ordered on line from January. They're as hard as rocks and stale as anything yet I can't seem to part with them. One of these nights they definitely going to be raccoon snacks. I feel the same way about pudding cups I have one or two left from last summer. Those are way past the eating stage and into the botulism or something like that stage. Luckily jams and jellies seem to last forever (I'm hoping).

I hate tossing stuff out yet with food it's a must. After all I can't keep those Jello cups forever.