Many people realize that cooking at home not only costs less than dining out, it allows for more comfort. Yet, it can be a task to season food in the same fashion as most restaurants. A person can take cooking lessons and buy spices by the dozens but there is another way. By using gourmet marinades and rubs in cooking meals, this can help the home cook save time and money.
For those who have been curious about marinades, it is basic. Rubs are of dry consistently and are strong with spices. Ideally, these are poured, or rubbed, directly on the flesh so that spices can penetrate quickly. Because the flavor can be intense, these should be used with caution, especially if letting the rub soak overnight.
Marinades are in liquid form and though some will season meat in a short period, experienced cooks would recommend soaking overnight to get the full flavor. Dense meats like large or thick cuts of beef or poultry benefit from marinades and rubs, as it is simple to do when time is limited. By using a closeable container, meat will easily soak up spices and be ready to cook in a matter of minutes without measuring or guesswork.
There is a wide variety of flavors on the market. Some people like to duplicate the smoky tastes associated with an old fashioned barbecue, while others like exotic or international flavors that contain spices like chipotle, lime, or sizzling hot flavors. By reading the packing, the manufacturer normally lists which meats and seafood are the most compatible.
Seafood lovers may benefit most from mild flavors like garlic and herb. Spicy flavors like Cajun are good on large cuts of salmon. Because fish is usually light in texture, it usually does not require a long soak time like meat and poultry. When using these on shellfish, caution should be taken as they can easily overpower the natural flavor of the food.
Marinades are flexible as they can serve as a flavor base for a side dish or used in the preparation of a vegetarian entree. If using as a quick way to flavor pasta, rice, or other grains, use sparingly as there is no need to let sit. Mushrooms, potatoes, and other mild tasting vegetables are ideal. Many time saving recipes can be found online or in cookbooks that are also economical for those who do not care to eat meat.
The best way to choose a marinade or rub is to look at the ingredients. Many manufacturers may use terms like gourmet or premium but often they are mostly water and salt. A person can also look to see if the spices are visible or not. Even major brand names tend to skimp on ingredients so it is best to look carefully.
While many marinades and rubs are priced about the same, some experienced users feel it is worth it to spend a little extra. Chances are that these products have more real ingredients and less powders, extracts and salt. Products that have visible spices and good flavor would be considered gourmet marinades that can wake up a meal with little time and effort.
For those who have been curious about marinades, it is basic. Rubs are of dry consistently and are strong with spices. Ideally, these are poured, or rubbed, directly on the flesh so that spices can penetrate quickly. Because the flavor can be intense, these should be used with caution, especially if letting the rub soak overnight.
Marinades are in liquid form and though some will season meat in a short period, experienced cooks would recommend soaking overnight to get the full flavor. Dense meats like large or thick cuts of beef or poultry benefit from marinades and rubs, as it is simple to do when time is limited. By using a closeable container, meat will easily soak up spices and be ready to cook in a matter of minutes without measuring or guesswork.
There is a wide variety of flavors on the market. Some people like to duplicate the smoky tastes associated with an old fashioned barbecue, while others like exotic or international flavors that contain spices like chipotle, lime, or sizzling hot flavors. By reading the packing, the manufacturer normally lists which meats and seafood are the most compatible.
Seafood lovers may benefit most from mild flavors like garlic and herb. Spicy flavors like Cajun are good on large cuts of salmon. Because fish is usually light in texture, it usually does not require a long soak time like meat and poultry. When using these on shellfish, caution should be taken as they can easily overpower the natural flavor of the food.
Marinades are flexible as they can serve as a flavor base for a side dish or used in the preparation of a vegetarian entree. If using as a quick way to flavor pasta, rice, or other grains, use sparingly as there is no need to let sit. Mushrooms, potatoes, and other mild tasting vegetables are ideal. Many time saving recipes can be found online or in cookbooks that are also economical for those who do not care to eat meat.
The best way to choose a marinade or rub is to look at the ingredients. Many manufacturers may use terms like gourmet or premium but often they are mostly water and salt. A person can also look to see if the spices are visible or not. Even major brand names tend to skimp on ingredients so it is best to look carefully.
While many marinades and rubs are priced about the same, some experienced users feel it is worth it to spend a little extra. Chances are that these products have more real ingredients and less powders, extracts and salt. Products that have visible spices and good flavor would be considered gourmet marinades that can wake up a meal with little time and effort.
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