Seasoned liquid pickle enhance the flavors called natural meat and some softening during the mixing process by the inclusion of acid in the recipe. As the meat is soaked in the marinade slowly absorbed herbs, spices and other flavors and gives the dish a unique flavor end.
If you taste the natural flavor of the meat, choose a marinade that complements the meat flavor with ingredients commonly associated with meat recipes. The red wine, onion and garlic are good companions of meat and when you mix it with olive oil, thyme and a little sugar creates a strong marinade. Another traditional marinade includes red onion, marjoram, thyme, salt, pepper, garlic and parsley mixed with olive oil and lemon juice. The lemon in the recipe also acts as a softening agent.
To give you an Asian twist to the meat, soy sauce Marinala combined with finely chopped shallots, brown sugar, water, garlic, pepper and dark sesame oil. If you have cravings for sweet and sour flavors found frequently in dishes Asian marine meat in sweet rice vinegar, molasses, white pepper, cayenne pepper, fresh grated ginger, five-spice powder, toasted sesame oil, juice orange and orange zest. For an extra touch, add a couple tablespoons of orange liqueur. For a quick meat marinated in Asian inspired mix homemade teriyaki sauce. Combine light soy sauce, sugar, cornstarch, pepper, sesame oil and red wine dry and mix until sugar and cornstarch dissolve.
Mexican and Southwestern Seasoning
To add a Southern twist to the flesh, Marinala in a mixture of lime juice, oil, Worcestershire sauce, brown sugar and garlic. For a spicier meat omits add Worcestershire sauce and dried oregano and ground cumin to the mix. You can infuse the flavor of fajitas on any cut of meat to marinate with beer mixed with chopped onion, salt, paprika, vinegar, oregano, garlic, cumin, sugar, oil and black pepper.
Tips for marinating
Make 1/4 to 1/2 cup of marinade for each 1 to 2 pounds (453-906 g) of meat. Always cooled meat marinade during and flip it frequently, so the flavors are evenly distributed. Cuts hard as you can marinate meat side up for 24 hours, but only tender cuts should marinate between 15 minutes and two hours, to prevent tearing meat and pulpy. If you are cooking meat with the dry heat method such as broiled, meat dry with a paper towel so that the meat is browned and to prevent the liquid from the marinade evaporates.