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Marinading

Marinades are a quick way to add flavor to food. In reality a marinade usually only flavors the outer layer of the meat; even if the meat sits in the marinade for a long time. The only time the flavor really penetrates the meat is when a brine is used. The brine actually creates an electrolyte imbalance and then the cell tissues absorb the salty / sugary brine to equalize the balance in and out of the cells.

Therefore marinading only takes 30 minutes to an hour to be effective and add the maximum flavor.

If you are using ginger (as in the recipe below) you must be careful not to marinate too long...there is an enzyme in ginger that breaks down the meat tissues, making your food mushy.

ORANGE SOY MARINADE

1/4 c soy sauce
1/4 c orange juice
1 T grated orange zest
1 t brown sugar (splenda brown sugar works great)
2 t sesame oil
1 t garlic, minced
2 t ginger root, minced

Mix all ingredients. Place in a plastic bag with fish or chicken.
Grill food as usual.

To increase the flavor impact of the marinade, pour it into a pan and bring to a boil. Cook for 3 or 4 minutes to reduce. Use to baste the food as it cooks.

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