Re: [CH] Marinades on steaks
Tina Brooks (shoestring_louise@yahoo.com)
Thu, 12 Jun 2008 07:30:01 -0700 (PDT)
It may not penetrate, but the longer you marinate Jerk before cooking, the better it tastes.
=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces <a rel="nofollow" target="_blank" href="http://www.peppermaster.com">www.peppermaster.com
</a>Brooks Pepperfire Foods Inc. <a rel="nofollow" target="_blank" href="http://www.pepperfire.ca">www.pepperfire.ca</a>
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
J0P 1P0
Network with me on <a rel="nofollow" target="_blank" href="http://www.gourmetbusinessforum.com/">www.gourmetbusinessforum.com</a> -- The premier online business community for food professionals
<em><font color="#ff0000">Many persons have a wrong idea of what constitutes true happiness. It is not attained through self-gratification but through fidelity to a worthy purpose.</font> <font color="#4040ff">Helen Keller</font></em>
----- Original Message ----
From: The Geissmans <jgeissman@socal.rr.com>
To: chile-heads@globalgarden.com
Sent: Wednesday, June 11, 2008 11:04:17 PM
Subject: [CH] Marinades on steaks
The argument in this article is that most marinades don't
penetrate, so just a few seconds is enough to coat the surface
and invade the cracks, and should be repeated occasionally
while the steak is being grilled. Marinades with enzymes
that digest the food a bit are another matter, but not appropriate
for steaks. I would think sauerbraten might disprove this
theory, but several days of marinating and then stewing in the
marinade may be a different story.
http://www.washingtonpost.com/wp-dyn/content/story/2008/06/10/ST2008061003017.html
Jim in SoCal with peppers doing nicely so far -- one Anaheim
and the Marconi already bearing nearly-pickable ones, and pods
underway elsewhere including the hotter ones.