'marinades' on Serious Eats

Grilling: Steak Banh Mi

Need uses for over-purchased fish sauce? Same here. Mix it with sugar, shallots, garlic, and black pepper to make this sweet and salty marinade, which imparts a lot of flavor on thinly sliced sirloin tip for this killer banh mi. More

Seriously Asian: Korean Meat Marinades

Whenever I go out for Korean barbecue—the style of cooking where your meat is grilled tableside beneath giant exhaust vents—I always wish the marinated meats were less sweet and much spicier. Bulgogi, in particular, is usually too sweet. Here are marinades you can make at home with pear juice, soy sauce, sugar, minced garlic, sesame oil, mirin, and if you want a spicy kick, add gochujang too. More

Serious Heat: The Great Spicy Marinade Debate

While I haven't seen it but was alerted to a repeat of Heston Blumenthal's BBC cooking show, In Search of Perfection, during which the British chef was developing the perfect chicken tikka masala recipe. Blumenthal, chef/owner of the three-Michelin-starred Fat Duck restaurant, placed chicken breasts in an MRI machine to see the effects of marinade penetration to the meat. The chicken scan determined that the best way to infuse the meat with spices is by using a yogurt-based marinade. More

Serious Heat: My Love for Mojo Sauce

My first introduction into the wonder of mojo sauce was one of the early seasons of Top Chef, where a contestant (the always entertaining, Howie from the Miami season) braised pork shoulder in a mojo sauce to rave reviews. But that's only the beginning of mojo, which I've discovered since then has many uses and variations. Mojo does triple-duty as a fiery marinade, a condiment, and as a tenderizer for meats, seafood and poultry. More

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