Week 35 -- Marinate & Macerate

Marinating and macerating offer two methods for infusing pro-level flavors into proteins and sauces.

  • Marinate vs Macerate
    • Marinate: Soak food in liquid to give it the flavor of the liquid
    • Macerate: Add a food flavor to liquid by soaking, steeping
  • Marinate
    • Add flavor, add moisture, slight tenderizing
    • Muscle tissue absorbs a lot more marinade flavor than fat does
  • Basic marinade ingredients
    • Oils are not absorbed by muscle tissue, flavorless oil (vegetable oil, canola) is a waste of oil, but flavorful oil (eg. sesame) can impart its flavor
    • Acids are the single most important ingredient and absorb well into muscle (wine, vinegar, lemon or lime or pineapple or apple or tomato juice, balsamic vinegar, Worcestershire, etc
    • Herbs, seasonings, vegetables, flavorings
  • Types of Marinade
    • Cooked: Not done much anymore, but possible
    • Raw: Commonly used type with oils, acids, herbs, etc
    • Dry Rub: Mostly for barbecues, dry spices, brown sugar, etc
  • Balsamic Marinade I
    • Balsamic vinegar is made from grape must which is, dark and concentrated, crushed grape juice with all the skins, seeds, and stems (Italian origin)
    • Ingredients
      • 1/2 cup balsamic vinegar (very tart to begin with, our essential acid in this marinade)
      • 1 tbs Worcestershire sauce (to darken the flavor a bit)
      • 1/2 cup chicken broth to dilute the balsamic flavor a bit (use beef broth for beef)
      • 2 tbs brown sugar
      • 1/2 onion diced
      • 4 garlic cloves smashed
      • 1/2 tsp thyme
    • Procedure
      • Whisk all ingredients together
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Asian Marinade I
    • Ingredients
      • 1/2 cup soy sauce
      • 1/3 cup rice vinegar
      • 1/2 onion, chopped
      • 3 tbs honey
      • 2 tbs sesame oil
      • 2 tbs olive oil
      • 4 cloves garlic, minced
      • 1 tbs ginger root, minced/grated
      • 1 tsp each, lemon and lime juice
      • 1/2 tsp black pepper
    • Procedure
      • Whisk all ingredients together
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Asian Marinade II
    • Ingredients
      • 1/3 cup soy sauce
      • 1/3 cup brown sugar
      • 1/4 cup water
      • 1 tsp sesame oil
      • 1/2 tsp garlic powder
      • 1/2 tsp ginger powder
      • 1 tsp lemon juice
      • 1/2 tsp black pepper
    • Procedure
      • Whisk all ingredients together
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Greek Marinade I
    • Ingredients
      • 1/3 cup olive oil
      • 1/3 cup soy sauce
      • 1/2 onion, chopped
      • 4 cloves garlic, minced
      • 3 tbs balsamic vinegar
      • 1 tbs brown sugar
      • 1 tbs each, lemon and lime juice
      • 2 tsp dried oregano
      • 1 tsp each cumin, dried basil, onion powder
      • 1/2 tsp each, black pepper and paprika
    • Procedure
      • Whisk all ingredients together
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Greek Marinade II
    • Ingredients
      • 1/3 cup olive oil
      • 1/2 onion, chopped
      • 4 cloves garlic, minced
      • 2 tbs lemon juice
      • 2 tsp dried oregano
      • 1 tsp dried thyme
      • 1/2 tsp dried rosemary
      • 1 tsp each S&P
    • Procedure
      • Whisk all ingredients together
      • Simmer the marinade a few minutes after marinating to use as a basting sauce when grilling or for saute
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Chimichurri
    • Ingredients
      • 1 shallot, finely chopped (or onion)
      • 1 red jalapeno, seeded and finely chopped
      • 4 garlic cloves, finely chopped
      • 1/2 cup red wine vinegar
      • 1 tsp salt
      • 1/2 cup cilantro, finely chopped
      • 1/4 cup parsley, finely chopped
      • 2 tbs oregano, finely chopped
      • /4 cup olive oil
    • Procedure
      • Combine shallot, jalapeno, garlic, vinegar, salt in bowl
      • Stir in cilantro, parsley, oregano
      • Whisk oil in with fork
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Cuban Mojo Marinade I
    • Ingredients
      • 1/2 cup orange juice
      • 1/4 cup lime juice
      • 1/4 cup lemon juice
      • 1/4 cup olive oil
      • 1/4 cup cilantro, chopped
      • 1/2 onion chopped
      • 4 garlic cloves, minced
      • 1 tsp dried oregano
      • 1/2 tsp cumin
      • 1/2 tsp each, salt and black pepper
    • Procedure
      • Whisk all ingredients together, except the oil
      • Heat the oil to 220F in sauce pan, remove from heat, then carefully stir in the juice and herbs
      • Cool the marinade
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Mexican Marinade I
    • Ingredients
      • 1/2 cup orange juice
      • 1/4 cup lime juice
      • 1/4 cup olive oil
      • 1/4 cup cilantro, chopped
      • 1/2 onion chopped
      • 4 garlic cloves, minced
      • 2 tbs white vinegar
      • 2 tbs honey
      • 1 tbs dried oregano
      • 2 tsp chile powder
      • 1 tsp cumin
      • 1/2 tsp each, salt and black pepper
    • Procedure
      • Whisk all ingredients together
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Hawaiian Pineapple Marinade I
    • Ingredients
      • 1/4 cup soy sauce
      • 1/2 cup pineapple juice
      • 1/4 cup brown sugar
      • 2 tbs ketchup
      • 1/2 onion, chopped
      • 1 tsp sesame oil
      • 3 cloves garlic, minced
      • 1 tbs ginger, minced
      • 1/2 tsp black pepper
    • Procedure
      • Whisk all ingredients together
      • Good for chicken, pork, beef, seafood
      • Put protein products into 1 gal plastic ziplock bag, add marinade, and put in refrigerator for at least two hours, up to 24 hours, except seafood only 30 minutes to 1 hour

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  • Sauerbraten Marinade
    • Ingredients
      • 2 large onions, diced
      • 2 large carrots, diced
      • 1 large leek, chopped (be sure to clean thoroughly)
      • 3-4 cloves garlic, minced
      • 2 tsp dried thyme
      • 2 tsp dried rosemary
      • 2-3 bay leaves
      • 6 whole cloves
      • 12 whole peppercorns, cracked
      • 2.5 tsp salt
      • 1 tsp sugar
      • 2.5 cups red wine (merlot/pinot noir is good)
      • 1 cup red wine vinegar
      • 1.5 cups water (or beef broth is better)
    • Procedure
      • Place all prepared vegetables, herbs, seasonings, sugar, red wine, red wine vinegar, and water/broth in large pot or dutch oven
      • Bring to boil, reduce heat and simmer for 10 minutes, turn off heat and allow to cool to room temperature
      • Place the roast (3-4 lbs rump roast/bottom round) in the marinade, cover, and refrigerate for at least 4 days (7 days is traditional), let the acids tenderize the meat before applying heat days later, turn the roast over at least once per day, unless it's already fully submerged
      • Reserve liquids and vegetables for later use
      • Braise the roast (see Sauerbraten)

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  • Tandoori Marinade
    • Ingredients (for up to 3 lbs chicken breasts, thighs, or drumsticks)
      • 1/2 cup yogurt plain, Greek is great
      • 2 cloves garlic, minced
      • 1 tsp ginger, minced
      • 2 tsp chili powder
      • 2 tsp paprika
      • 1/2 tsp black pepper
      • 1 tsp garam masala
      • 1 tsp coriander powder
      • 1/2 tsp cumin powder
      • 1/8 tsp cinnamon powder
      • 3 tbs lemon juice, freshly squeezed
      • 4 tbs olive/canola oil
      • 1 tsp salt
      • 2 drops red food coloring (optional, but pretty)
    • Procedure
      • Prepare marinade in medium bowl, whisking together all ingredients
      • Place chicken in bowl, covering all pieces, cover, put in refrigerator for at least 2 hours
      • See Tandoori Chicken

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  • Jamaican Curry Marinade
    • Ingredients (for up to 2 lbs chicken, beef, lamb, pork, goat)
      • 1 onion, chopped
      • 4 cloves garlic, thinly sliced
      • 1 tbs curry powder
      • 1/2 tsp ground ginger
      • 1/2 tsp ground allspice
      • 1/4 tsp thyme
      • S&P to taste, try 1.5 tsp salt, 1 tsp pepper
      • 4 tbs olive/canola oil
    • Procedure
      • Put cubed protein product in large bowl, add 2 tsp curry powder, salt, black pepper, ginger, allspice, thyme, toss well with the meat
      • Put onions and garlic in small processor, along with 2 tbs olive oil, puree until smooth, add to meat and toss to mix well with lamb, cover with plastic wrap and refrigerate for at least 2 hours or overnight
      • See Jamaican-Lamb-Curry

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  • Dry Rub BBQ Marinade
    • Ingredients (for up to 1 lb chicken, beef, lamb, pork, goat)
      • 2 tsp smoked paprika
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp brown sugar
      • 1/2 tsp dried oregano
      • 1/4 tsp dried rosemary
      • 1/4 tsp dried thyme
      • 1/2 tsp salt
      • 1/2 tsp pepper
      • 2 tsp olive/canola oil
    • Procedure
      • Mix all ingredients
      • Coat the meat and cover with plastic wrap and refrigerate for at least 2 hours or overnight

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  • Wet Rub BBQ Marinade
    • Ingredients (for up to 2 lb thick pork chops, pork tenderloin, prior to grilling)
      • 4 tbs olive/canola oil
      • 4 tbs apple cider vinegar
      • 2 tbs smoked paprika
      • 2 tsp garlic powder
      • 2 tsp onion powder
      • 1 tsp oregano
      • 1 tsp salt
      • 1 tsp pepper
    • Procedure
      • Mix all ingredients
      • Coat the meat and cover with plastic wrap and refrigerate for 8 hours
      • Prior to grilling, scrape off all marinade into a bowl, add 1 tbs brown sugar and mix
      • Before grilling is finished (internal temp 130F), reapply the marinade as a BBQ sauce, and finish grilling (Internal temp 140F -- remove to plate and allow to rest and internal temp to rise to 145F)

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  • La Brasa Marinade (Peruvian grilling)
    • Ingredients (for 6 chicken thighs)
      • 1/4 cup soy sauce
      • 2 tbs red wine vinegar (rice wine vinegar good)
      • 1/2 tsp ginger powder
      • 3 garlic cloves, chopped
      • 1.5 tsp dried cumin
      • 1.5 tsp smoked paprika
      • 1 tsp salt
      • 1 tsp black pepper
      • 1 tsp onion powder
      • 1 tbs olive/canola oil
    • Procedure
      • Mix all ingredients
      • Coat the chicken and cover with plastic wrap and refrigerate for at least 2 hours or overnight

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  • Orange/Soy Marinade (Chicken or pork)
    • Ingredients (for 6 chicken thighs or pork chops)
      • 1 cup orange juice
      • 1/3 cup soy sauce
      • 2 tbs olive/canola oil
      • 2 garlic cloves, minced
      • 1/2 onion, thin sliced
      • 1/2 tsp dried rosemary
      • 1/2 tsp dried oregano
      • 1/2 tsp black pepper
      • 1/2 tsp garlic powder
      • 1/2 tsp onion powder
      • Optional: 1 tbs honey or brown sugar (or more), 1/2 tsp ginger powder, 1/2 tsp sesame oil, 1 tbs rice wine vinegar, 1 star anise broken into 4 pieces, 1/4 tsp cinnamon, 1/4 tsp cloves, 1 tbs fish sauce
    • Procedure
      • Mix all ingredients in bowl
      • Coat the chicken or pork and cover with plastic wrap and refrigerate for at least 4 hours or overnight

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  • Taco Seasoning
    • Ingredients (for 1 lb of ground or shredded beef, ground or shredded chicken/turkey, ground or shredded pork, ground or shredded lamb)
      • 1 tbs flour
      • 1 tbs butter
      • 2 tsp cornstarch
      • 1 tbs dried onion flakes
      • 1 tsp beef bullion powdered
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp ground cumin
      • 1 tsp smoked paprika
      • 1/2 tsp dried oregano
      • 1/2 tsp chili powder
      • Optional: 1/4 tsp cayenne
      • 1/4 tsp sugar
    • Procedure
      • Mix all ingredients except flour
      • To make 1 lb taco meat, brown 1 lb ground beef, add 1 tbs butter to skillet and mix in flour (making roux), add 3/4 cup of water, whisk well, simmer uncovered at least 10 minutes, add more water to adjust consistency if desired

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  • Poultry Seasoning
    • Ingredients for about 4 tablespoons
      • 4 tsp ground sage
      • 3 tsp ground thyme
      • 2 tsp ground rosemary
      • 1 tsp ground marjoram
      • 1 tsp black pepper
      • 1/2 tsp garlic powder
      • 1/2 tsp onion powder
      • 1/8 tsp nutmeg
    • Procedure
      • Mix all ingredients
      • Store in tightly sealed container up to 6 months

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  • Macerate
    • Add onion flavor to chicken broth by simmering onion in chicken broth, then discard the onion, chicken broth has taken on onion flavor without having onion in it, add other herbs/spices as desired
    • Add garlic flavor to milk by simmering garlic in milk, then discard the garlic, milk has taken on the garlic flavor, add other herbs/spices as desired
    • Consider macerating with jalapeno or bell pepper or dill, then make sauce with the liquid/li>
    • When making shrimp broth with heads, tails, shells, that's maceration
    • Is it maceration when we make chicken stock with the carcass? or beef stock with bones?
  • Herbal Sachet (from Chef Todd's Wk 11 Video)
    • Macerate: put tea bag in cup of hot water, discard tea bag, and enjoy tea-flavored water
    • Sachet is making a "tea bag" out of cheesecloth and filling it with herbs and vegetables and putting it in hot liquid to infuse that flavor in the liquid
    • Example: wrap up mushrooms, onions, celery, peppercorns to flavor beef broth or milk (if making a roux sauce) without having the vegetables in the broth itself, soft simmer for 1 hour or so
    • Bouquet Garni: same idea but without cheesecloth, tie celery, onion, carrot with string
    • Onion Pique: Pin a bay leaf onto half an onion with a whole garlic clove, put in simmering pot

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  • Chef Todd's Mac & Cheese
    • Ingredients
      • 1 lb. cooked pasta, small macaroni
      • 4 Tbs. butter
      • 4 Tbs. all-purpose flour
      • 3 cups milk
      • 1 onion chopped
      • 1/2 tsp cloves
      • 1 bay leaf
      • 1/4 tsp ground nutmeg
      • 1/4 tsp freshly ground black pepper
      • 1 tsp dried thyme
      • 8 oz sharp white cheddar cheese, grated
      • 8 oz gruyere cheese, grated
      • 4 oz goat cheese
      • 2 oz parmesan cheese, grated
      • 1/2 cup panko bread crumbs
    • Procedure
      • Simmer milk with herbal sachet (2 layers of cheese cloth) containing onion, cloves, bay leaf, nutmeg, black pepper, and thyme for 1 hour (add more milk to equal 3 cups after simmering), then discard the herbal sachet
      • Prepare 1 lb of cooked pasta
      • In a Dutch oven melt the butter over medium heat. Add the flour and whisk until combined. Cook for 30 seconds, whisking constantly. Add the milk and whisk until smooth. Bring the milk mixture to a boil, then reduce simmer and cook for 3 to 5 minutes or until the milk mixture thickens and coats the back of a spoon.
      • Add cheddar, gruyere, and goat cheeses a little at a time, whisking constantly
      • Preheat oven to 375F
      • Fold in cooked pasta
      • Top with panko bread crumbs and parmesan cheese
      • Cook mac & cheese for about 30 minutes or until bubbling and the top is golden brown

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