I read an article in the New York Times quite awhile back while sitting on a runway somewhere, probably in Texas. It was all about marinading meat. It delved a bit into the biochemical reactions of marinades. I was interested to find that many of the findings noted that it really did not matter how long you allowed meat to sit in most marinades, as long as it was maybe an hour or so. I cannot recall exactly.That said, I still think that one should do whatever they want with a marinade. Make it complex or simple. Keep it traditional or make something new. It's up to the cook. I am writing about this because I cook fajitas often during the warmer months. Whether the fajitas are chicken, beef, or venison (which, unfortunately, I will probably do less now that I am not back home), they are quick, tasty, and easy.
The secret marinade: Wish Bone Italian Dressing. That's it. I let the meat marinade for at least an hour, grill it, slice it. That's it.
Stay hungry, my friends.
Image copyright/courtesy/thanks to/whatever the US Meat Institute, 1947 - or something.
wishbone italian FTW. can't beat it.
ReplyDeleteThanks for sharing your marinade secret. Good to see you back on the blog, too!
ReplyDeleteDude,
ReplyDeleteWe did an awesome marinade at my parents house with a chipotle sauce, but what really made it good was include the vegetables in the marinade with the meat. It is like when you make a beer bath for brawtwurst and at the end you are out of meat but you still have the bath for dipping in. Same thing, when the fajita was gone the vegetables still had the same flavor. We also used a bunch of fresh cilantro and lime juice which I think I liked.
thanks for the marinade tip, adam. did i tell you erik got me a george foreman? exciting!!
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