Basic Marinade Ratio
Cooking Light, June 2013, pg. 13
one part acid (vinegar, citrus juice or yogurt)
one part oil
two parts aromatics (fresh herbs)
salt or soy sauce
The chef in Cooking Light recommended canola oil as a neutral oil but I always tend to use olive oil. For the sugar component, I like to use Grade A Maple Syrup or honey, but sometimes I leave this part out all together. I try to keep salt to a minimum and unless I am using soy sauce, do not salt the meat until right before it goes on the grill.
Happy grilling to all!
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