George Foreman GR80B, Руководство пользователя

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Recipes
A Little About Marinades and Rubs
Marinades tenderize, add flavor and moisten all kinds of foods. To
keep beef, fish and chicken flavorful and juicy, a marinade is crucial.
There are three basic ingredients in most marinades. Acids (vine-
gar, citrus, wine, etc.), oils and spices. The acids tenderize, the oils
moisten, and the spices add the flavor.
The amount of time a food marinates depends on the flavor and
texture of that food. For example, fish should only marinate for up
to 30 minutes or less, while a steak should marinate for a couple of
hours or more.
While foods are marinating, they should be kept refrigerated. It is
best to remove the food and bring back to room temperature
before cooking.
NOTE: Do not allow raw or uncooked meats to
stand at room temperature for extended periods of time.
Extra flavor can be added to meats by rubbing with your choice of
spices and herbs. This is called a dry rub. Before cooking, rub the
food with spice and herb mixture and it is ready to cook. Common
examples of spice rubs are cracked peppercorn, garlic, or rosemary.
Beef Marinade
1-1/2-2 cups each: water and dry red wine
8-10 black peppercorns (cracked)
6-8 cloves garlic (whole)
1 red onion (sliced)
1 Tablespoon dry rosemary
• Mix ingredients together and pour over desired meat portion.
Allow to marinate overnight turning from time to time.
• This marinade is the best for most kinds of meat including veni-
son and tougher cuts of meat.
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