_making Marinades Strictly A Matter Of Taste Recipes

_MAKING MARINADES: STRICTLY A MATTER OF TASTE

Steps:

• Well, in the spirit of full disclosure, we're here to tell you that there is a little more to it than a splash of this and a handful of that. Good marinades depend on a triad of components: acids, oils, and other flavors. To get started on your own, create a basic vinaigrette, which is usually about one part acid to three parts oil. Season it to taste with salt and pepper and whisk. Mmm...tastes pretty good already. If you're looking at a steak that already has good taste but you want to take it in a Mediterranean direction, choose a fruity olive oil and a red wine vinegar. For a lean pork chop or chicken breast that needs a kick in the pants, try a strong chile oil and a dip into the mustard jar for the acidity. Fish with subtle flavors work well with mild oils such as canola, and lemon juice gives them a tangy brightness. But you're not finished yet. To make a marinade truly your own, add some other flavors that reflect your particular style. If you like your food to burn the back of your throat a bit, whisk in some chili powder, red curry paste, or hot pepper sauce. For something on the sweeter side, think about honey, molasses, or ketchup. For some reason minced garlic and fresh herbs almost always seem to help, so if you have 'em, use 'em.Note to those who want to beat all expectations: Sometimes a marinade can be a shining example of the principles above, but there is still something missing. No problem. There are certain condiments that fill those flavor gaps beautifully and provide a deliciousness that's hard to replicate without them. These condiments are concentrated, often fermented products with extraordinary depth. Good examples: Worcestershire sauce, fish sauce, and balsamic vinegar. Use them judiciously for fantastic results.Finally, understand that a good marinade does not necessarily taste good. That is, a marinade can be so pungent or spicy on its own that you wouldn't dare pour it on your tongue, but when it works its way into the food and cooks over a hot fire, it becomes that tasty little secret that some cooks don't like to share.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_REMOVING THE SILVER SKIN FROM PORK TENDERLOIN

Steps:

• Pull The Membrane From The Muscle Depending on how closely the meat is trimmed, you might only see a streak of fat running the length of the tenderloin. Under that fat is the pearlescent silver skin. Start at the narrow end of the tenderloin. Pinch the meat to pull the membrane away from the muscle. Slide your knife under the membrane and slowly cut along the muscle toward the thick end of the meat in smooth sawing motions.Work Along The Grain Of The Meat Keep the knife blade close to the muscle, removing as little meat as possible. Because the silver skin attaches in different directions, you might find it helpful to start again from the thick end and work from that end as well. Some cooks remove the silver skin in strips. Just work along the grain of the meat lengthwise (above). Most importantly, be sure to always keep the knife blade angled away from you--raw meat can be more slippery than you think.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.