Marinate Your Meat Is Proven To Make Grilling Healthier In San Diego!
The best time to marinate your meat is during the 1 to 2 hours that you keep it outside the fridge before cooking. The reason to marinate meat is to infuse the flavors and with the right ingredients, it will tenderize it as well. Marinate meat will be soft and tender after one night left in the refrigerator.
Marinate your meat is a great way to experiment and create new flavors – and a relatively easy way to make meat dishes exciting! The easiest and less messy way to marinate meat is to use a resealable plastic bag. Marinating meat is one of the best ways to give it more flavor and to tenderize it at the same time.The easiest way to marinate meat is to put the meat and the marinade in a large zip-top bag and maneuver it around with your fingers so that the meat is evenly coated.
Grilling Marinated Meat
When the meat was tested for total HCAs, the steak cooked in the Caribbean marinade mixture had an 88% reduction in the “bad” compounds. Those cooked in the herb marinade had a more than 72% drop in compounds. The Southwest marinade meats had a 57% reduction in compounds.
What did the three store-bought marinades have in common? They all contained two or more spices from the mint family, which are rich in antioxidants, the researchers note.
“Commercial marinades offer spices and herbs, which have antioxidants that help decrease the HCAs formed during grilling,” according to a prepared statement from study lead researcher J.S. Smith, PhD. “The results from our study have a direct application since more consumers are interested in healthier cooking.”
Although the study didn’t include recipes, it did include ingredients. The Caribbean marinade contained thyme, red and black pepper, allspice, rosemary, and chives. The Southwest marinade was made with paprika, red pepper, oregano, black pepper, garlic, and onion. Check more here.
The summer is in full swing which means you are likely putting your outdoor grills to work as you cook up some of your favorite grilled meats. We all know that when grilling meat, fish or poultry, it’s all about the marinade. You may think that the sole purpose of marinating your meat prior to cooking is to enhance the flavor, but there are actually health benefits associated with marinating your meat that go beyond satisfying your taste buds.
So here is what you do know. A marinade acts as a tenderizer and brings out the meat’s natural flavors before grilling. What you may not know is that marinating is one of the most effective ways to reduce the formation of cancer-causing compounds, known as heterocyclic amines (HCA’s). These compounds are produced when meat is cooked at high temperatures, like in grilling. Marinades can reduce the formation of these carcinogenic compounds by up to 99%. You can even boost this benefit by adding rosemary to your marinade. This herb contains the antioxidant carnosol, which has some specific anti-cancer properties.
Though it is unclear why marinating meat before grilling effectively eliminates HCA’s, it is believed that the marinade acts as a barrier between the meat and the direct flames. The cancer fighting power of marinades may also lie in the type of ingredients used. Vinegar, citrus juices, herbs, spices, olive oil and safflower oil are common marinade ingredients that all seem to contribute to the prevention of HCA formation. Read more here.
Moreover, learning how to cut and marinate meat is really easy, and nearly everyone would save money if they learned to do it.
Marinade (MAIR-uh-naid) is a savory acidic sauce in which food is soaked to enrich its flavor or to tenderize it. So, the purpose of a marinade is very similar to earlier centuries: to tenderize and flavor. Marinades typically consist of an acidic ingredient like vinegar, lemon juice, wine, plus oil and herbs or spices. Red meat marinades do not always include oil since the meat generally contains enough fat.
Marinate (MAIR-uh-nait) is a verb that means to steep food in a marinade. You are treating the meat like a sponge and having enabling the meat to absorb flavor.
Ratio Marinade To Meat:
A marinade should be thin enough in consistency to penetrate the meat. A general rule of marinade-to-meat ration is 1/2 cup of marinade per pound of meat. If you use a little more marinade, it will be OK. Marinades vary from recipe to recipe but they generally contain three basic components – oils, acids, and seasonings.
Any marinade that contains acid, alcohol, or salt should not be used for very long, because it will chemically “cook” or denature the food in it. Marinate food in these marinades for less than 4 hours. Marinades that contain citrus juices, especially lemon or lime juice, should be used for only 2 hours or less. Be careful when using acidic marinades. Foods left too long in these blends can change color and texture. Fish fillets, for example, can change in a matter of minutes. See full article here.
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