Extractions: Contributing Editor Melissa Ventura, C.E.C., corporate research chef, Red Arrow Products Company LLC, Manitowoc, WI, explains the difference between marinades and sauces. "Meats and vegetables are soaked or tumbled in a marinade and then cooked. Because the marinade penetrates the surface, the flavors are tasted throughout the food product. When a marinated product is cooked, the ingredients of the marinade react with the protein causing a harmonious flavor profile where all the components are tasted at once. Sauces are usually only applied topically. When tasting the finished product, you get the initial flavor of the sauce and then taste the protein or vegetable." Additionally, marinades may also be injected into the meat to add flavor and increase moisture. Developmental differences "When a researcher is developing a sauce versus a marinade, these differences should be kept in mind." Ventura says. "Typically, marinades have more-concentrated or -intense flavors because they are going to penetrate and marry with the protein. The marinade is added at 10% to 15% to 90% to 85% meat so the flavors will be diluted and not as intense once the meat is ready to be served in comparison to a sauce. The flavor profile is more subtle and harmonious because it usually is tasted first and may coat your mouth." For example, for one grill flavor, Red Arrow recommends a 10% higher usage rate in a marinade compared to a sauce.
Whittingtons The Australian Herb, Spice & Mustard Company This mixture is especially good in sauces and marinades for meat, poultry or fish when Use in goulashes, sauces, meat chicken dishes, soups spreads. http://www.whittingtons.com.au/CulinaryProductList.htm
Sunny Caribbee: Browsing SUNNY SAUCES Caribbean spices, Caribbean sauces, Caribbean Art, Island Fragrances, offers a CooksDelight of Multiple Uses marinades, Condiments, Table sauces and http://www.sunnycaribbee.com/acb/showprod.cfm?&DID=28&CATID=2&ObjectGroup_ID=16
Opera Directory Offers herbs, spices, seasonings, mixes, dips and marinades. American seasonings, spices, sauces and chili fixings presented individually or in gift http://portal.opera.com/directory/?cat=192007
Sauces,Marinades INA PAARMANS PERIPERI COAT COOK Peri-Peri cook in sauce. STEERS MONKEYGLAND SAUCE 370ml An exotic blend of fruit and spices- try some with steak, http://www.satooz.com/category3_1.htm
Carriage House Cos. Categories add zesty spices and herbs and you have the essence of Italian cooking. Our steak sauce and marinades are great tasting easy ways to perk up a meal. http://www.carriagehousecos.com/2005/2005Pages/rlb_categories.htm
Extractions: As the nation's largest supplier of store brand preserves and jellies, we invite you to check out our wholesome and delicious high quality preserves, jellies and spreads. They're available in a variety of traditional consumer favorite s. Best of all, our preserve and jelly formulations are specially packaged in glass containers and distributed in multiple sizes.
Cooks Nook Barbecue sauces, marinades Rubs is the comprehensive guide to making barbecue sauces and using Marionberry Barbecue Sauce Taste the rich blend of spices, http://www.cooksnook.com/ybbq.html
Extractions: Featured specials BestSellers List Product catalog Search for products ... Gifts From our Seasonings Selection. This section includes information on seasonings we have available. From hot Cajun seasonings to a mixture of Italian spice seasonings. This category as well as all the others are ordered alphabetically by the the product name and then sorted by the package weight of the product. You requested products for the category of (Please be patient, as we may have a rather large selection of products to display.) All-Purpose Salt Free - 13 oz Jar. McCormick Parsley Patch All Purpose Salt Free Seasoning. Salt Free Seasonings offer uncompromising taste sensations while continuing to meet the standards for today's increasingly nutrition-conscious population. Add 1 tablespoon per quart of prepared light chicken or tuna salad made with light vinaigrette or yogurt dressing. Sprinkle on fish and baste with lemon juice before baking. Kosher OU
Alibris: Cooking Courses Dishes Sauces Dressings Get Saucy Make Dinner a New Way Every Day with Simple sauces, marinades, Home cooks of all skill levels can dress up everyday dinner with these 500 http://www.alibris.com/search/books/subject/Cooking Courses Dishes Sauces Dressi
Extractions: "Sauces", former winner of the prestigious James Beard Cookbook-of-the-Year award and the ultimate reference for saucemaking, is now available in a new, updated, and revised edition. With more 325 recipes in all, "Sauces" includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes....
Cooks Recipes | Gourmet & Specialty Food Site Links Garlic Head Barbecue Sauce A tasty blend of spices, onions, herbs, Chef Pauline s natural gourmet sauces, marinades, gift baskets more! http://www.cooksrecipes.com/links/gourmet_specialty_foods.html
Extractions: CooksRecipes.com Appetizer Recipes Beef Recipes Bread Recipes Breakfast Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Diabetic Recipes Game Recipes Holiday Recipes International Dishes Lamb Recipes Meatless Entree Recipes Pet Food Recipes Sandwich Recipes Side Dish Recipes Turkey Recipes Turkey Leftover Recipes Veal Recipes Click product image to learn more. Browse the Shops : Kitchenware: The Home Marketplace Kitchen Collection Pfaltzgraff Specialty Foods: AAA Fruit Baskets Adagio Tea Flying Noodle Pasta zChocolat.com Specialty Shops CoffeeForLess.com GoCollect.com JustFlowers.com Book Shop ... eHarlequin Links are displayed alphabetically for your convenience in browsing the Internet.
Tamarind Chutney - Indian Foods Company (Product Description) Tamarind chutney is used to zip to sauces, chutney, curries, and marinades. Added to cooking instead of lime juice. Tamarind chutney gices an excellent http://store.indianfoodsco.com/grocery/ProdDesc.cfm?itemid=IFU12&Description=Tam
MASTERFOODS: Interactive CookBook Meat or poultry is cooked in dark soy sauce resulting in a deep, rich, Herbs spices, marinades, Mustards, PROMITE spread, Recipe Bases, Relishes, sauces http://www.masterfoods.com.au/cookbook/glossary.asp
COLLECTION: Diverse Marinades The Italian dressing marinates the meat and this is the most tender meat we have Spread paste on the meat to be marinated. Marinate seafood for 2 hours, http://www-2.cs.cmu.edu/~mjw/recipes/sauces/marinades/div-marinade-coll.html
Extractions: From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 19 Aug 93 10:31:33 +0200 From: PMBST8@vms.cis.pitt.edu (Pam) Source: The Complete Book of Sauces BRANDIED MARINADE FOR CHICKEN ============================= Ingredients: 1/2 cup brandy 1/4 cup soy sauce 2 tblsp unsulfured molasses 1/2 tsp Dijon mustard 1 tblsp grayed fesh ginger 1/2 cup dry white wine Instructions: - Mix together. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: PMBST8@vms.cis.pitt.edu (Pam) Source: The Complete Book of Sauces GARLIC HONEY MARINADE FOR CHICKEN ================================= Ingredients: 1 small onion, minced 1/4 cup fresh lemon juice 1/4 cup seasame oil 2 tblsp light soy sauce 2 cloves garlic, crushed 1 tblsp grated freash ginger 2 tblsp honey 2 tsp chopped fresh parsley Instructions: - Mix together. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: PMBST8@vms.cis.pitt.edu (Pam) Source: The Complete Book of Sauces HONEY MUSTARD MARINADE ====================== Ingredients: 1 cup Dijon Mustard 1 cup dry white wine 3/4 cup olive oil 1/4 cup honey 1 clove garlic, minced 2 tblsp soy sauce Instructions: - Mix all ingredients. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Use Yogurt In Sauces, Marinades, Desserts, Dips, And More Knowing some yogurt cooking basics will help you incorporate yogurt deliciously into the TWO marinades 1 1 cup plain yogurt 3 tablespoons soy sauce http://www.dvo.com/newsletter/monthly/2003/june/0603tabletalk2.html
Extractions: When stirring yogurt into food, fold it gently to ensure its custard-like texture is maintained. Sometimes, you'll want to break down that texture for a more liquid product, as when substituting yogurt for milk. In these instances, beat the yogurt vigorously. After adding yogurt to heated foods, work for low temperatures and short reheating times. It's usually most effective to stir yogurt into sauces right before serving. High heat can cause yogurt to separate and curdle. Of course, stabilized yogurt is the exception to this rule (see In Sauces and Gravies , below).
Extractions: Commercial wines are not all vegetarian. Usually all the ingredients are vegan, but during the filtration process, filters may contain animal products, such as bone char. See VRG's website, www.vrg.org, for a complete article on vegan wines . When inquiring at your favorite winery about the vegetarian status of their wine selections, ask detailed questions about the filtration process. Do not assume that all the wines from a particular winery are vegetarian, as you really have to ask about each variety. Some wineries produce a combination of vegetarian and nonvegetarian wines. The method of food preparation is very important to decide on before selecting a wine. Ingredients that will be poached call for a fragile white wine, while a simmering brown sauce calls for a hearty red wine. Be sure to purchase enough wine when it comes to cooking and serving. The wine used in the sauce or the salad dressing may be perfect for serving at the table. For example, a smoked portobello "steak," quickly seared and deglazed with a Pinot Noir or a Merlot can be served with the same wine at the table. Wines to create sauces can either complement or contrast the flavors of the ingredients. Complementing wines intensify and add richness to ingredients, while contrasting wines play off the ingredients, such as a fruity wine played against a spice combination or a higher-acid wine played against a high-fat ingredient, such as soy cheese or fried foods.
Tiscali - Search Specialty foods products include hot sauces, wholesale foods, marinades, rubs, salsas, Producer and exporter of sauces, spices, condiments and flavors. http://directory.tiscali.it/Business/Food_and_Related_Products/Condiments
Extractions: A.1. Steak Sauce Corporate web site; products, recipes, cooking tips. Alimentos Kamuk Private label hot sauce producer and exporter from Costa Rica. Arisi Giacomo s.n.c. Manufacturers of italian specialty and pasta sauces for retail and foodservice sectors, and private labels for chain stores. Also halal and kosher certification services. Ashman Manufacturing Co. Specialty foods products include: hot sauces, wholesale foods, marinades, rubs, salsas, vinaigrettes, habanero sauces, dry mixes. Aussie Growers Fruit Producers of homestyle jams, conserves and sauces. Baldwin Richardson Foods Company Premium quality brand foods with rich taste. Brand names include Baldwin ice cream, Mrs. Richardson's dessert toppings, and Nance's Mustards. Available through retail and food service. Bison Brand Inc. Makers of Red Bison hot sauce. Boscoli Foods Home of the Original Italian Olive Salad. Contact information for wholesale orders of olive varieties, olive oils, pickled vegetables, and other condiments. Recipes. Bruno Pepper Company News, information and recipes about the company and its pickled product brands: Bruno's and Sierra Nevada.
Target Communications Cooking After turning, spread barbecue sauce on with spoon, coat both sides with barbecue low sodium salad dressing and vinegar also work well as marinades. http://www.deerinfo.com/cooking.asp
Extractions: black pepper Cut steaks into pieces as they would naturally come apart. Trim off all fat and tissue. Place pieces of steak in deep bowl; sprinkle meat with garlic powder and black pepper to taste. Pour entire contents of Italian dressing on meat; mix so as to cover steak with dressing. Cover and leave over-night in refrigerator. Mix again the next morning; cook on grill. After turning, spread barbecue sauce on with spoon, coat both sides with barbecue sauce. Serve with sweet corn, potato salad and a fresh tossed salad. RECIPE TIP:
Extractions: powered by FreeFind This web site is purely non-profit; it is a hobby for me. However, the time and money involved makes this hobby an expensive one. I, alone, spend on average 2-6 hours every day ensuring the recipes are of the highest quality and the web site is maintained and available at all times. If you have benefited from this site and find it enjoyable, any donation amount, from 50ยข to $50, would help keep the site up and running.
