Dinner is Served ... Well Almost  

rm_kevnico 55M
301 posts
5/28/2005 10:25 pm

Last Read:
3/5/2006 9:27 pm

Dinner is Served ... Well Almost

Ah ... steak. Now I haven’t had one in about 8 months. < sighs > And since I feel like marinating, a nice sirloin will do.

Marinating is truly an art form ... none of that bottled mumbo jumbo stuff for me. Nope. I’m thinking a light teriyaki, heavy on the ginger, will do here.

Now, the real secret to any successful marinate is the ingredient used to break down the meat cellular structure. This is done many ways with either tenderizing salts or any acidic ingredient like vinegars or citric juices.

Cellular breakdown allows the marinade flavor to penetrate the meat fully; it also makes the meat very tender. Thus, marinades are typically used to enhance and tenderize poorer cuts of meat. Thus, if there is no cellular breakdown, all you are doing is flavoring the top layer of the meat. Finally, true marinating is done overnight… that 1-2 hours nonsense on the bottled marinades will only flavor the surface.

Now make sure your hands are clean, we are going to be using our fingers ...

For my preparation, I decided to use some old red wine that has been setting around here for the last 5 months, a Gamay Beaujolais. The wine has aged enough to have that bitter after taste… not good enough for drinking, but perfect for a marinade.

So, an 8 once sirloin is place in a plastic container, and wine is poured in until the wine covers the lower half of the steak. Sample the wine so that you know the taste. Next, pour some soy sauce into the wine a little at a time until you just start to notice the soy flavor ( use you fingers here ) ... not too much now, otherwise you will be heading into a true teriyaki, which will require a different preparation.

Okay, we will take most of the bite out with a little sweetening agent. I prefer to use syrup, in this case, regular ole pancake syrup. Pour in some syrup a little at a time until you notice the edge is gone from the taste.

And now ... the ginger. Fresh ginger root is best. If you have a ginger grater, great! Mine is living with someone else, so I improvise. Take a fresh ginger root, peel and slice off about 5-6 slices of the ginger. Slice the ginger up into thin strips and place on a large serving spoon. Using a smaller spoon, mash up the ginger into a pulp. Place the ginger into the marinade, and use the marinade to wash the remaining juice from the larger spoon into the marinade. You should now have a distinctive ginger flavor. If not, add more ginger.

Next, we’ll season the meat with salt, onion powder, and garlic powder… do not use garlic salt since you should use more garlic than what normally mixed in with garlic salt. For the salt, use a light dusting over the entire surface. For both the onion and garlic powders, use a generous covering over the meat.

Finally, place the cover on the container and set the marinade in the refrigerator for overnight. The meat should be turned at least three times during the marinating process. Each time you turn the meat, repeat the seasoning process.

After marinating, cook as desired. I use a little George Foreman grill since I am not allowed to grill on the balcony. Once cooked, the meat should cut very easily with a knife, and will have plenty of flavor ... yum yum. Enjoy.

rm_txrose4uNTX 57F
3289 posts
5/30/2005 4:10 pm

You are making me sooooo hungry and ready to desire for more meat!!

When I dated my first husband, he waltzed into the house asking for a glass of water while he was bar-b-quing.... when I walked out of the patio door to see flames throwing upward bound, nearly touching the eaves of the house. His roommate's girlfriend at the time stated that "It's okay. I loved my food burned!" The rest of us looked at her and told her that, in this instance, there was no reason to be just nice about it. It was truly burned crisp about it. From that moment forward, we never did let him near the BBQ pit again!!! lol....

May you have a great BBQ day today -- BBQd, not burned!!!

rm_kevnico 55M
131 posts
5/30/2005 8:35 pm

Candy and Katey … hmmmm … Cooking with fire now.

Nancy725 … Thanks for the input. Many people use the two terms interchangeably. Marinade ( with a D ) is the actual fluid that the meat soaks in. Marinate ( with a T ) is the process of the soaking. That is, one marinaTes in marinaDe.

Txrose … Icks! Flames to the eaves! Nope … seared, not burned.

missy97330 47F

5/31/2005 12:59 am

Yum. I didn't know teryaki required a different prep/cooking method. Hmm. Good to know. As a regular steak burner this is all good to know.

playfulwithyou33 56F
961 posts
6/2/2005 1:28 am

Ginger peeling tip: use the edge of a spoon to peel the skin from the hand of ginger. When selecting ginger, look for fresh, smooth skin free from woodiness (I know, you never thought you'd hear me say to avoid wood--blushes slightly)and blemishes. To store after peeled--put in freezer. As for the grating without a ginger grater, place a piece of plastic film over a small holed regular grater and grate...the film makes cleanup much easier--works well when grating cheeses too. If no grater is to be found at all, take the spoon that you peeled the ginger with and run it over the flesh and the pulp will kind of separate from the strands.

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