Marinades: Making Meat Moist Finally something to chew! Starting 2 months after surgery, you can sink your teeth into a couple of bites of chicken or turkey. The surprise is that it can be dry and chewy. Marinating the meat first is one way to keep the meat moist and tender. A marinade typically has oil, seasonings and a liquid that is acidic like vinegar, citrus or other fruit juice, tomato juice, buttermilk or yogurt. The acidity breaks down the protein to make it easier to chew. The easiest marinades to use are the low fat Italian, Caesar or vinaigrette dressings in the salad dressing section of the grocery store. There are many ready-to-go marinades in the grocery stores like Teriyaki or Caribbean Jerk sauce. It’s easy to make your own. One quick recipe is to combine ½ cup low fat buttermilk or yogurt, juice of 2 limes, 2 tablespoons minced cilantro, 1-2 minced garlic cloves and ½ teaspoon of salt. Marinade 1 pound of chicken breasts or pork loin roast for 1-3 hours. This can be baked (1.5 hours at 300 degrees F), cooked in a crock pot or grilled outdoors. Enjoy!
Posted on: Mon, 17 Mar 2014 15:48:31 +0000
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