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The Basics of Marinades, Rubs & Basting Sauces

Learn the basics of how to transform a tough cut of meat into a melt-in-your-mouth bite from heaven – along with all the recipes you’ll ever need!

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7 Responses to The Basics of Marinades, Rubs & Basting Sauces

  1. Tracy March 19, 2015 at 6:12 am #

    Thanks so much for the tasty recipes!

  2. Heidi March 31, 2015 at 11:38 am #

    Thank you very much for clearing up my confusion about marinades, basting, rubbing and brine; especially thanks for how to use them on which kind of meat and fish. This is so very helpful. I will start cooking with every one of your suggestions immediately.
    I have a question, though: when I doe my mother's old recipe of a German dish called "Sauerbraten" (a large lump of beef), the marinade is made with raw onion rings, laurel, cloves etc. and red wine, and the meat is totally submerged in that fluid. It stands there (turning once a day) for 3 or 4 days, then the meat is wiped with paper towels, seated all around in hot fat (oil or lard) and simmered with a some of the marinade. It's delicious. And it seems that the entire roast is soaked through with the marinade and nothing on the outside is deteriorated or broken down or rubbery. Can you explain that, please?

    • Marla Hingley
      Marla Hingley March 31, 2015 at 7:36 pm #

      My thoughts are that the wine isn't that acidic, so its breaking down the proteins at a slower rate. Also, by the act of searing before roasting, you are creating a lovely crunchy crust on the meat. So any part of the meats surface that was potentially over-marinated, you wouldn't be able to tell because of the crust. It's actually a genius method!

  3. Heidi April 1, 2015 at 6:48 am #

    Thank you very much for your reply. Makes me feel good now using this method. Thanks, Heidi

  4. Lisa July 23, 2017 at 3:36 pm #

    How long will the unused sauces and marinades last in the refrigerator? I'd like to make a bigger batch and have it on hand. Thanks!

    • Marla Hingley
      Marla Hingley July 23, 2017 at 4:27 pm #

      Ones without dairy/egg products in them (ie. yougurt, mayo), I would say 5-7 days, and those with dairy/egg about 3 days. I would be more tempted to freeze any extra sauces/marinades then keep them in my fridge. Since I inevitably end up changing my meal planning halfway through the week, and end up having to throw out stuff like that, that I'd saved.

  5. Lisa July 23, 2017 at 4:37 pm #

    Thanks Maria; that helps immensely. I like the freezing idea: it's more versatile as long as I remember I have it in my freezer!! 😉

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