or Connect
ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Q&A With Steven Raichlen › Marinades for chicken/pork/beef/lamb and seafood
New Posts  All Forums:Forum Nav:

Marinades for chicken/pork/beef/lamb and seafood

post #1 of 3
Thread Starter 

Hi steven,

 

Could you share the different marinades for chicken/pork/beef/lamb and seafood and why are certain herbs and spices used?

Many thanks.

 

 

Cookwithlove

"The truth cook hold in his palm the happiness of mankind", quote Normal Douglas, South Wind.
Reply
"The truth cook hold in his palm the happiness of mankind", quote Normal Douglas, South Wind.
Reply
post #2 of 3

The chapter on marinades in Sauces, Rubs, and Marinades leads off with "The Only Marinade You'll Ever Need." Somewhat Mediterranean in origin, there's almost nothing (including vegetables) it doesn't go well with. It's best used within a couple hours of making.

 

1/2 cup fresh lemon juice

1/2 tsp. hot pepper flakes

1/2 tsp. cracked black pepper

1/2 tsp. coarse salt

4 strips lemon zest

3 garlic cloves, crushed or minced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil, cilantro, dill, oregano, or a mis of all four

1/2 cup extra virgin olive oil

 

 

post #3 of 3

As for why certain herbs and spices are used, it's because they have either a traditional or natural affinity for a particular food, or they help build a desired flavor profile, especially ethnic ones.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Q&A With Steven Raichlen
ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Q&A With Steven Raichlen › Marinades for chicken/pork/beef/lamb and seafood