I love, love, love meat that's been marinated with Worchestershire sauce, as well as the other items you mentioned.
Have you ever frozen meat or chicken with their marinade? You choose your marinade, pour it into a freezer bag with the chicken or whatever, and freeze immediately. Then, when you take it down to the refrigerator to thaw it for dinner, if eating the same day, it marinates as it thaws, and is flavored and ready to cook when thawed! :-)
It's a pretty cool idea, but if you like to make all types of flavored foods, you can only put a marinade in 1 or 2 packs.
Or, put different marinades in different packs and just label them.
The upside to wine, either in a marinade, or for deglazing while cooking, is that it brings out the alcohol soluble flavors that can't be gotten otherwise. We lose a lot of the flavor components in foods when we don't use a little alcohol. It's doesn't mean a person always has to use alcohol, but it's one of the reasons that food made in one place has a better/more complex flavor than food made in another.
How great that your slow ripening avocado was so good in the end!
I ended up with 4 bananas, and hope that they will be as good when ripe. My plan, up in the air, is to make them into a homemade banana cream pie for Dh, and banana bread. We shall see.
Good day so far!
« Back to index