The very best marinades to use on meat will have a characteristic odor that will remind you of the great taste of the sauce it has inherited. Some of the most commonly used marinades are: Black pepper marinade, garlic, soy sauce, oregano, curry powder, dry mustard and the best honey bbq sauce. Each of these brings out a unique flavor profile that enhances the taste of whatever you are cooking. However, these same marinades can also be used to season other foods that you would rather keep simple. In this article, I will explain why some marinades work well on certain meats.
Let’s start with Worcestershire sauce. This is probably the best known American style barbecue sauce and also one of the oldest. It offers an amazing balance of sweet and salty flavors that go well with just about any cut of meat. The classic marinade for this sauce includes Worcestershire sauce, soy sauce, garlic, onion, bell pepper and celery.
Another favorite in the American barbeque tradition is soy sauce. This is quite similar to Worcestershire sauce, with the only difference being its neutral flavor profile. This sauce is quite mild and does not have much of a sweetness, instead having a light lime juice flavor profile. You might even think of using it on chicken. It works especially well with mild cuts of meat and with white fish.
Bhut jolokia or that gheera is a popular curry in North America. Most people use it on chicken as a marinade, however, some curry lovers like to add it to hot curries and Thai food to enhance the hotness. Bhut jolokia is actually a family recipe passed from generation to generation. One of the great things about this curry is that you can easily make your own version using spices that are easily available at your local grocery store spice aisle.
Some other favorite spice combinations for Indian-inspired curries include cinnamon and cloves, thyme and ginger, cumin and coriander, and curry powder and black pepper. These spices have been tested on a variety of meats with varying results. They work well on tenderloins, fillets, and roasts. There isn’t enough of a scientific reason to add them to a roast unless you are going to test them. For the most part, though, any cut of meat will taste great when they have been combined with these spices.
When testing marinades to use on meat, experiment by putting one spice in a shallow bowl and then another in a different dish. Wait until the second dish is cooked before moving on to the first. It doesn’t take long for your unique creations to turn into delightful variations on an old favorite. Once you start experimenting, you’ll come up with more creative ideas than you could imagine. You’ll also end up with foods that are more nutritious and delicious than you could get with traditional sauces. People always ask, can you marinate vegetables overnight? Who knows, you might even find new favorites that you love so much that you start making your own.
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