HOW LONG SHOULD YOU MARINATE ITEMS?
WHAT OTHER USES ARE THERE FOR MARINADES?
HOW TO MEASURE THE PROPER AMOUNT OF MARINADE
HOW LONG SHOULD YOU MARINATE ITEMS?
Marinating: These marinades are not watered down and formulated to help you get better product adhesion than most other marinades. The longer you can marinate the more pronounced the flavor will be. When marinating we suggest no less than 2 hours. 24 hours (overnight) will present a full flavored dish. But there are no set rules for the length of marinating any product. It's all about your accustomed taste level. Marinade Bay cooking and grilling sauces can be used for Basting, Marinating, Dipping, and Seasoning (Stir Fry).
Korean Sesame, Garlic & Herb, Lemon Pepper, Jamaican Jerk Sauce, Ginger Teriyaki, Ginger & Soy, Steakhouse, Thai Peanut, Rosemary Mint, Santa Fe.
There are no rules for the length of marinading any product. It's all about your accustomed taste level. Marinade Bay cooking and grilling sauces can be used for basting, marinading, dipping and seasoning (stir fry).
Basting: If you are looking to taste the natural flavor of the item you are cooking but want to finish it with a secondary delicious flavor, basting is a good way to achieve that. A good suggestion is to also baste the marinated item you just finished cooking with the same marinade for presentation and additional flavor. There are 2 methods to baste: 1, simply brush marinade on the cooked product before you serve, and 2, baste the marinade on as you are cooking it, much like BBQ sauce.
Dipping Sauce: Any of our marinades can be used for dipping sauces, or as an ingredient to another dipping sauce such as Cocktail Sauce. Our marinades can be offered as a dipping sauce to any appetizers usually served with a sauce.
Seasoning: Adding marinade as you cook as you are finishing cooking your dish. Stir Fry is a very easy way to use our marinades. Just add Marinade Bay any time during the cooking process. It's just that simple.
WHAT OTHER USES ARE THERE FOR MARINADES?
Only the limit of imagination can answer that question. Here are some ideas we have tried and some that have been suggested to us.
Add a tablespoon or more (to taste) of our Jamaican Jerk or Honey Ginger & Soy marinade to 4 oz of cocktail sauce for a very different and exciting flavor.
Want to flavor a mayonnaise before spreading on a sandwich? Mix one of your favorite marinades in mayonnaise. Mix to taste then create and serve a sandwich to remember. Try a steak or thinly sliced beef sandwich with mayo mixed with Theo's Steakhouse marinade?
Create your own gourmet pizza. Instead of using Pizza Sauce, use tomato sauce seasoned with one of our marinades. Jamaican Jerk Pizza with chicken? All it takes is your favorite pizza crust with tomato sauce seasoned with Jamaican Jerk marinade, topped with your favorite cheese, and any topping you would like such as fully cooked chicken strips. Bake and serve.
Flavored Rice anyone? This just doesn't get any easier than this. All you need to do is use 1-1/2 cup of water, ½ cup of any marinade, and 1 cup of rice. Cook rice as normal. The only part that changes is substituting ½ cup marinade for ½ cup water. If you want a stronger or weaker flavor simply adjust the amount of water and marinade. White rice has met a new friend!
Kick up the flavor of any BBQ sauce by adding 1 bottle of Theo's Steakhouse or Honey Ginger Soy Cooking and Grilling sauce to 1 bottle of BBQ sauce. Use this for BBQ beef sandwiches for a sure fire hit at your dinner table.
We always say cooking is fun and inventive. See what you can create and share your ideas with us.
HOW DO YOU MARINATE ITEMS?
Very simple and very much the same if you have marinated before. Place the product to be marinated in a plastic container, or a strong plastic bag. Mix product with marinade to make sure all product is coated. Marinate product 2 hours or longer for more pronounced flavor. It's that easy!
I HAVE A VACUUM TUMBLER
Well, well, now we have a serious connoisseur of marinated product! Place meat product and marinade into your vacuum tumbler. Follow the manufacturer instructions for using the vacuum tumbler. We recommend a vacuum of 20 to 25 psi, and tumbling time of a minimum of 15 minutes to an hour. Product is ready to cook or placed in your refrigerator for later use.
Helpful Hint: Place meat to be tumbled and marinade into a strong plastic bag then tie the bag and place bag into vacuum tumbler. Tumble product as suggested. When finished you will have vacuum tumbled product and a clean tumbler, that's if the bag doesn't break! If that happens forget that I ever suggested this idea in the first place. If it does work then words like Hero, Scholar, and Genius will be gladly accepted.
Disclaimer: (Didn't think you would find us using one of these in a FAQ huh?) I just remembered that I did break a bag when I tried marinating product that had bones. Boneless meat items work better. Bags can and will break occasionally.
HOW TO MEASURE THE PROPER AMOUNT OF MARINADE?
Use measuring cups or measuring spoons! Of course you can always use my method of "Dash, Splash, Sprinkle, or Pour" at will. No measurement just season to taste. And these methods are not done by a professional that will tell you not to try this at home. No disclaimer here you can try that at home! One method I would not suggest cupping your hands or using a straw by holding your thumb on one end. These methods I found are preferred by kids if you let them help. Cupping the hand isn't bad but the straw takes time.
Back to the serious side, marinating as a general rule use approximately 8 ounces of marinade for every 2 to 3 lbs of meat. You can vary the amount of marinade to preference.
