marinades and glazes

bettenoireJune 8, 2004

I don't actually use many marinades/glazes etc., but I'd like to. What confuses me is how to know how long to marinate something, and how long is too long. Are there ingredients that tip you off that you shouldn't leave the meat marinating for more than 2 hours or so?

Also - how do you keep glazes and sauces from burning while cooking?


Thank you for reporting this comment. Undo

Typically I do not apply glazes or sauces until I am on the last 10-15 minutes of cooking.
Certain meats react with different marinates, fe like fish in just about anything. I generally rely on directions from books like The Weber Big Book of Grilling. It's best not to experiment.

    Bookmark   June 11, 2004 at 1:13AM
Thank you for reporting this comment. Undo

Now I disagree....some of the best things I have made come from experimentation....but you have to know some basics.
Marinades containing lemon, lime, papya or pineapple tend to make the surface of the meat mushy in about 30 minutes......some marinate in a salt/vinegar spice marinade for several days and the food is wonderful.
A marinade of equal parts white vinegar and water....overnight with a pork roast, gives the meat a wonderful southern BBQ taste....chicken marinated for 2 days or more in buttermilk just gets better and better....a big chunk of beef, marinated in red wine, garlic and herbs is wonderful after having spent 4 days in the refrigerator being turned every 1/2 day.
Soy sauce, some brown sugar and prepared dijon mustard, brushed on chicken 1/2 an hour before baking....or lamb bafore grilling....Shrimp marinated in white wine and grated fresh ginger for about 24 hours is great.
Experiment!...That's the fun of cooking!
Linda C

    Bookmark   June 15, 2004 at 6:30PM
Thank you for reporting this comment. Undo

Maybe if you have years of basic experience doing these sorts of things, experimentation is fine. When youÂre a hack like me and you try to get creative, you end up with food that is too salty, too mushy or just plain yucky. The extent of my experimentation is to find a similar recipe in my big book of grilling, and then substitute similar ingredients. Like instead of using halibut, I might use swordfish. I believe if you are not careful and you substitute halibut for chicken breast, you can make a bad tasting meal that might even make you sick.

I do this when I make chicken wings. I took the directions for spicy and sticky wings and I substituted the sugary ingredients with spicier ones. Like instead of sweet bbq sauce, I used hot bbq sauce. Instead of ketchup, I use some toung sauce. They are always a hit at a party.

    Bookmark   June 17, 2004 at 5:43AM
Thank you for reporting this comment. Undo

LOL! Linda, I just came over here to check out this forum for the very first time and it sure looks like you have everything completely under control! Thumbs up girl.


    Bookmark   June 24, 2004 at 4:36PM
Sign Up to comment
More Discussions
Side burner recommendation
I am looking for a side burner to put in our outdoor...
Ceramic vs Gas - is it practical?
I will be installing a new grill this summer in an...
lynx or dcs best prices?
I had posted this in the appliance section but this...
Cooking ribs on a gas grill ??
I posted this on the cooking forum, then realized there's...
Best Gas Grill
We are building a new home and looking to build an...
Sponsored Products
Crossroads Low Voltage Spice/Sagebrush Mini Pendant
$359.99 | Bellacor
Delilah Table Lamp by Robert Abbey
$326.70 | Lumens
Basket Weave Candle Holder Set
$34.99 | zulily
ALFI Small Porcelain Wall Mount Basin - 17.5 x 8 - AB103
$149.00 | Hayneedle
White Butterfly Garden Wastebasket - MULTI COLORS
$70.00 | Horchow
Meridian Set of Four Salad Plates
$104.00 | FRONTGATE
Amherst Collection ENERGY STAR 55 1/2" Wide Ceiling Light
Lamps Plus
Concord Square China Sink
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™