Grilling season is here and Heather Smith, a Orson Gygi Cheff, shows us how to make a basic marinade. Four marinade must-haves are:
1. Acid (Vinegar, Lemon Juice)
Acid helps the marinade penetrate the meat, tenderizing it and balancing out its natural
richness. helps tenderize the meat and balance its natural richness. Use two (or three)
parts oil to one part vinegar. (Lemon juicer, large measuring tools)
2. Herbs, Onions, Garlic
Add depth to your flavor palate with some fresh herbs and crushed garlic. Don`t have an
herb garden and too tired to run to the store? You can still make a quick marinade with
ingredients from your pantry. (herb tools, garlic tools, onion tools)
3. Sweet & Salty
Get creative and try seasoning your meat with more than just salt and sugar.
Worcestershire, mustard, fish sauce, fruit juice, honey - the possibilities are endless.
4. Oil (Fat)
If possible, add the oil last to your meat. You want to make sure the oil coats the meat to
act like a lubricant so your meat doesn`t stick, but will crisp on the grill. Also, the oil helps
distribute flavors after being infused with the other ingredients in the marinade.
Visuals: We will bring in the products discussed and some prepared food.
To find more information about Orson H. Gygi, go here.
