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10
Roasting Rack Tips 2
Made for cooking tender, juicy roasts that are lean
and deiicious. Rack promotes even cooking. Start by
trimming excess fat, then season. Place seasoned
roast securely on prongs of rack and place on drip
tray in unit. Cook to desired doneness. For variety,
try one of the marinades, rubs or, spice mixtures that
follow. See chart for cooking times.
MARINADES, RUBS AND
SPICE MIXTURES
Marinades
Marinades add interesting flavors to meats. Marinades usually consist of liquid
ingredients. such as fruit or vegetable juices, wine, water and oil in combination
with seasoning and herbs. Meat is soaked in the marinade mixture for several
hours or as long as overnight to flavor and/or tenderize it.
Guidelines for Marinating
• For flavor, marinate 2 to 3 hours.
• For tenderization to take place, meat must be marinated at least 6 hours, or
as long as overnight. Marinating longer than 24 hours causes the meat fibers
on the surface to break down, resulting in a "mushy" texture.
• The tenderizing effect of a marinade is usually concentrated about 1/4 inch
from the cut surface of the meat.
• Turn meat occasionally during marinating so that all sides are equally
exposed to the marinade.
• Always marinate meat in refrigerator, never at room temperature.
• A heavy-duty plastic bag is convenient for marinating; combine ingredients,
remove excess air and close tightly. A glass utility dish may also be used;
select dishes in which the meat will fit snugly but lie flat.
• Allow 1/4 to 1/2 cup of marinade for each pound of meat.
• Marinades may be cooked or uncooked. Cooked marinades add the most
flavor and are preferred when marinating for more than 12 hours.
• Cooked marinades should be completely cooled before adding to meat.
• Remaining marinade may be brushed on during cooking. It may also be
served on the side only after it has been heated to the boiling point.
• If marinade is not used for bastinq or as a sauce. it should be discarded.