All About Marinades, Brines and Rubs
July 20th, 2009 | Published in Green Living, Marinade Recipes, Sauce Recipes | 1 Comment
If you’re a conscientious carnivore— someone who holds out for grass fed, humanely slaughtered meat or sustainable seafood— you’ll probably find that these foods aren’t on your table quite as often as when you grabbed any old styrofoam tray in the market.
They are often more expensive and can definitely be challenging to find in some cities. One answer is to go to www.certifiedhumane.org to find a store near you that sells HFAC certified meats. You can also contact companies that mail order humanely raised meat like U.S. Wellness Meats or Oliver Ranch . And it’s important to ask your local market to consider carrying these products if they don’t already. Let them know you care.
Personally, when I do serve these special treats I want to get all the flavor I can onto my plate. The classic ways to add pizazz to grilled or roast meats and seafood pretty much break down into the use of marinades, rubs, brining and sauces.
Here are useful explanations of exactly what each of those terms mean, and when to use the particular flavor step. Please check out two previous posts for some of my favorite marinade, brine and rub recipes:
Marinade
A boldly-seasoned liquid in which meat (or other food) is soaked in order to impart flavor (and in some cases become tenderized). An acid (vinegar, wine, lemon juice, etc.) is usually included in a marinade to act as the tenderizing agent, as well as both sweet and salty ingredients. Because it typically requires several hours to flavor the meat, marinating is most often done in the refrigerator. The exception is for delicate fish, seafood or vegetables, which are best marinated for half an hour at room temperature.
Dry Rub
A compound of ‘dry’ ingredients (like fresh or dried herbs, minced garlic and seasonings) are blended and then rubbed all over a piece of meat to add flavor. This is typically applied to meat that will be grilled or roasted. A dry rub has less potential for tenderizing or adding juiciness than can be accomplished with a marinade or brining. A dry rub and a marinade would not both be used on the same piece of meat. Often no sauce is required beyond the pan juices for a flavorful cut of meat.
Brining
A seasoned liquid in which meat (most popularly various cuts of pork and whole turkey) is soaked to impart flavor and extra juiciness to the meat. Apple cider, wine and beer are popular ingredients, along with sweeteners like molasses, maple syrup or honey and salt. Small cuts of meat may be immersed for 3 to 4 hours, while a whole turkey might sit in the brine for 12 to 24 hours in the refrigerator.
Sauces
If meat has simply been grilled or broiled, the addition of a sauce (whether cream-based or created from a stock or wine) can turn it into a more complex dish. Typically, meat that has been marinated or had a dry rub applied to it will be accompanied by simple pan juices (or some of the reserved marinade).
Recommended Flavor Additions for Popular Cuts of Meat
- Beef: Rib eye steak, chuck steak, flank steak, brisket, beef ribs
- Lamb: Chops, kebabs
- Pork: Pork ribs, pork tenderloin, pork chops, kebabs
- Chicken: Breasts, thighs, wings, kebabs
Best Cuts for Marinades or Dry Rubs
- Pork tenderloin, pork chops, pork roast and whole turkey or chicken
Best Cuts for Brining
- Any cut of meat may be complimented by a sauce
July 21st, 2009at 11:24 am(#)
This is really inspiring. In hot weather this is just the information I want for summer cooking. Thanks, Nicole!