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Marinades go Intuitive

Marinades are a great way to boost flavor to meats. Marinating meats means a bit of pre planning, because you need to allow time for the marinate to  "work." A short time is better than nothing, however. Besides imparting flavor, a meat marinade makes the meat more tender. Just make enough to coat your meat.

Start by using either vinegar,or lemon,or lime, or wine. You can combine the first three, but use wine by itself. Then, add in some flavor, like chopped onion, garlic, pepper flakes, thyme, basil, bay. If I use wine instead of vinegar,I love to use a special herb combo called herb de Provence. ...and always, salt and pepper. Then add some olive oil, sesame oil ,or peanut oil.  Pour it in a plastic food bag, add in the meat. Refrigerate for a day or less.

The next step is REALLY important! When you are ready to cook, take the meat out of the bag and THROW OUT the marinade. Don't save it . The meat will have exchanged some of its blood with the marinade, so it is NOT safe to re use.

I like to use a marinade on black beans,garbanzos just to flavor them...drain the beans and rinse them before you marinade them. Obviously, you can leave the marinade in to eat them. Just strain them a bit so you don't get a mouthful of vinegar.
Enjoy!






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