Around the World in 80 Marinades: Exotic Marinades (No Frills Cookbook Collection 5)

By Emmy Gatrell

Experience the flavors of the world—no travel required.

From USA Today Best-Selling Author and Foodie, Emmy Gatrell comes a cookbook series for the people who skip the stories and long-winded explanations to get to the good stuff—the recipes!

Experience the world right from your kitchen with Around the World in 80 Marinades, Volume Five of the No Frills Cookbook Collection. Eighty exotic marinades plus three bonus ‘ingredient’ recipes await to tempt your palate. What are you waiting for?

From experts to folks that can barely boil water and everyone in-between, these recipes are for you.

Start your flavor journey today!

• Language: English
• Publisher: Emmy Gatrell
• Release date: Oct 2, 2020
• ISBN: 9781005217365

Emmy Gatrell

Emmy Gatrell is a Fantasy and Paranormal Romance writer ranging from Sweet (YA/NA) through four-flame +18.She grew up Metro-Detroit and went to Siena Heights University in Adrian, Michigan before moving to Georgia. After spending more than a decade there with her husband, kids, and dogs. Her family realized Georgia was still too cold, and now live in Costa Rica where it's summer all year and our seasons are; kind of dry, a little rainy, and deluge.Emmy has published the first three of six novels in the Daearen Realm series; Meanmna, Bienn-Theine, and Eitlean, book four is slated for a 2017 release. And she's published the first two novels of her Paranormal Shifter Romance series, The Lupinski Clan; Fate is a Mated Bitch and Forgiving Fate.Emmy’s love of her roots and traveling comes out in her writing as I create a new realm of existence with the Daearen Realms an entirely new breed of Shifter with the Lupinski Clan and whatever she comes up with next.

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Marinade & Marinating

Basics, Instructions, & Safety

Marinades vary from recipe to recipe, region to region, culture to culture. However, they all generally contain three basic components–oils, acids, and seasonings.

Marinating is the process of soaking foods in a seasoned liquid before cooking to flavor and tenderize. The liquid can be acidic (wine, lemon juice, or vinegar), enzymatic (ginger, pineapple, or papaya), a neutral pH (oil-based marinades).

How do you make a marinade?

Unless specifically noted, add all ingredients into a bowl or plastic bag and mix them together.

You can use it right away by adding your protein to start the marinating process or funnel into an airtight jar or bottle for later.

How much marinade do you need?

At least ½ cup marinade per 1 pound of meat.

How long should you marinate for?

Fresh Marinating ~ 30 minutes—24 hours depending on protein (See fresh marinating for protein specific times)

Freezer Marinating ~ Up to 3 months

How long should you cook your protein?

I don’t know (shoulder shrug). Cooking times will vary depending on the cut of meat and method you choose. I can say that regardless of protein or cooking method you will want to make sure the protein reaches a safe temperature before consuming. Use a cooking thermometer to make sure!

Beef: 125°F—145°F/50°C—63°C

Pork: 145°F/63°C

Chicken: 165°F/74°C

Marinade Safety

Used marinades—a marinade your protein has already been soaking in is NEVER safe to consume!

You will find some folks that say it’s safe to take your marinade and boil it to use as a baste or sauce… I say don’t risk it!!!

If you want to use some marinade as a baste or sauce, MAKE EXTRA and keep it separate from the raw meat in the fridge or freezer until ready to use.

The only exception is when you’re dumping the protein and marinade in the same cooking vessel at the same time, be it a baking dish, slow cooker, or pressure