The Rob Salamida Company, Inc.

Cook's Nook: Marinating & Grilling Tips

Everyone can master the grill. With products from the Rob Salamida Company, we make it easy for you to prepare food your friends and family will rave about.

Here are some tips and tricks from our maters of the grill...

  • Seafood should be marinated for 15  minutes to 1 hour for best results.

  • Be sure the marinade is uniformly covering the foods for best absorption and taste enhancement.

  • To facilitate the perfect penetration of of marinade, it is best to remove excess layers of fat and skin.

  • Never marinate in metal bowls. Always use plastic, glass or ceramic  bowls or even zip pouches.

  • Never re-use marinade as it could harbor harmful bacteria and cause food poisoning.

  • Never fork meat prior to marinating. The holes created due to forking allow the marinade juices to flow out of the meat.

  • Do not use excessively thick marinades for marination. Thick marinades cannot penetrate very well and the final flavors of the meat get affected.

  • Vegetables only need a half hour of marinating time.

  • Cut thicker pieces of meat into smaller portions to speed up marinating time. Thinner cuts of meat marinate more quickly.

  • Baste meats during the last 5-10 minutes of grilling to maximize flavor.

  • Marinated meat doesn't have to be just grilled. It can be broiled, stir-fried, saut�ed or even baked.

  • Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely  surround the food.

  • When barbecuing, use tongs to turn the meat. A fork will poke holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.

  • One secret to tender, moist, tasty meat and fish is the cut you choose. The best cut for grilling steaks is a full one-inch thickness.

  • When cooking on a charcoal grill, make sure there is enough charcoal to extend in a single layer 2 inches beyond the area of the food on the grill.

  • It's no longer just for dessert! Grilled fruits are being skewered and accompanying meat. The flames caramelize natural sugars and intensify flavors, earning unexpected fruits like plums, watermelon, figs and citrus a starring role on the grates.

 

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