Health & Fit A Bloody Mary Makes an Excellent Marinade
21 Great Steak Recipes, from Filet Mignon to Rib Eye
21 Great Steak Recipes, from Filet Mignon to Rib EyeWhen it comes to methods for cooking steak, it's hard to beat a grill. The high heat gives the meat a wonderful crust, and the fire imbues it with a delicious smoky flavor. Throw a bone-in rib eye or spice-rubbed T-bone on the grill and let the coals work their magic. Or try flank steak, which is great for grilling because its thinness makes high heat ideal.
Bloody Marys, Caesars and Micheladas are delicious, but they can be perplexing to one’s palate. “Is this a drink?” or “Is it a cold soup?” and “Where is the line between the two?” are just a few questions I sometimes ask myself when consuming something from this family of drinks. It’s not unpleasant—I like a beverage that keeps me on my toes. It also means that Bloody Marys and the like can perform double duty as delicious marinades.
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Think about it: all the best flavors are there. We’ve got umami, acid, salt and just a little sugar. And then there is the alcohol. Alcohol is great not because it tenderizes—you have the acid to thank for that—but because it helps disperse flavor and aroma. It can bond with both fat and water, allowing it to bring the good news of taste to every part of your meat.
Both tomato juice and Clamato are quite umami-forward, which works well with milder meats like chicken and pork, though Bloody Mary beef would probably be fun as hell. The rest of the ingredients are up to you. Just make a (very large) Bloody or Caesar however you usually would, but decrease the alcohol a little bit, as you don’t need a ton of vodka (or gin) to reap the benefits. I’m a big fan of pickle juice, prepared horseradish and Crystal hot sauce in my Caesars; but lime, Worcestershire sauce,and literally anything else you like to put in your favorite savory brunch drink will work.
This Chart Shows You How Long to Marinade EVERYTHING
Whether it's a quick, 15-minute soak or an overnight event, a good marinade enhances the flavor of meat, poultry, seafood and vegetables. The post Your Complete Guide to Marinades appeared first on Taste of Home.
For the pork chops above (there were six total), I used:
- 5 1/2 ounces of Clamato (one single-serving can)
- 4 ounces of pickle juice (My current favorite is Grillo’s)
- 3 ounces of vodka
- About 10 shakes of Crystal
I would have added horseradish too, but I was out. I mixed everything together, put the chops in a bag and poured the beverage in with them. I pan fried some at around the four hour mark, and they were nice—tender and juicy, though not insanely flavorful—but after an overnight hang in the fridge, the rest were perfect. The umami from the Clamato really came through, and the pickle juice provided a pleasant hit of acid and a nice amount of garlic. As for the rest of the Mary-nade, I brought itfor a minute, then whisked two tablespoons of butter with 3/4 cup of Bloody to make a sauce that was so good, I almost drank it. And all the while, my palate was pleasantly confused.
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How to Make Any Steak Tender with Marinade
Let's talk about the power of steak marinades and how they can turn even tough cuts into tender, beefy goodness. The post How to Make a Perfect Steak Marinade appeared first on Taste of Home.
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