Tuesday, December 25, 2012

Use Milk & Wine As A Marinade

Marinating can add both flavor and tenderness to any meat dish.








Used to impart flavor and tenderize, any meat dish from a prime steak to wild trout will benefit from marinating. Marinades are made from many ingredients, but highly acidic marinades, such as those using vinegar, have a tendency to over-tenderize meat. A simple and effective marinating technique that works well for beef, pork, chicken, lamb, venison or fish is to use a wine and milk marinade, with the wine adding flavor while the enzymes in milk relax the fibers in the meat.


Instructions


1. Select a wine that will complement the flavor of type of meat you are preparing. Traditionally red wine is used for beef and white wine for fish. However, any wine that has a flavor you enjoy is acceptable. While any type of milk will work in a marinade, milk products with more fat will add more texture.


2. Add one part red wine and one part milk to a mixing bowl. Add spices to suit your taste and the type of meat. For example, dill works well with fish, peppercorn with beef and mint with lamb. Salt, pepper, fresh garlic or onion powder are good choices for any type of meat. Begin by adding small amounts of spices, a teaspoon at a time, whisking the mixture and then tasting, so as not to make the marinade too spicy for your palate.


3. Place the meat into a deep baking pan or casserole dish. Cover the meat with the marinade mixture and cover the dish with food wrap. Place the dish in the refrigerator and allow the meat to soak for at least two hours. For nonprime cuts, such as those from the animal's shoulder or shank areas, allow the meat to marinate for up to 48 hours.


4. Cover a platter with paper towels. Remove the meat from the marinade mixture with a fork and place the meat on the plate to drain for about five minutes. Cook the meat as usual.

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