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How To Make Your Own Marinade: Easter Edition

Easter is approaching! With that being said, you may be looking for delicious recipes to impress your friends and family.  Using a tasty marinade is an easy and effective way to add flavor to your Easter meal.

Marinate is a verb and marinade is a noun. So, you marinate the lamb with a marinade. Marinades often serve 2 different purposes: to tenderize meat and to enhance flavor. 

Check out these guidelines to making your own amazing marinade:

Flavor: In the H3 kitchen, this is what we call “adding love to your food.” Be passionate about what you are cooking! Get creative with spices and fresh herbs. Typical additions include; thyme, oregano, cumin and cayenne.

Acid: Acid can breakdown a protein—called denaturing. Fruits such as oranges, lemons, limes and pineapples, can be acidic. Any vinegar is acidic whether apple cider vinegar, balsamic vinegar or rice wine vinegar. You’ll want some acidity in your marinade but be careful because too much acid can make the surface of the meat mushy.

Time: Marinating protein for a length of time depends on the type of protein. Beef and lamb will take a longer amount of time to absorb a lot of flavor. Turkey, chicken and pork tenderloin pick it up fairly quickly. While fish are so tender; they will soak a marinade right up.

Refrigerate: Keep marinating meats in the refrigerator. Remember, all uncooked meat has microbes and spores. Used marinades are contaminated with raw meat juices so if you plan to use it as a sauce, it must be boiled for a few minutes.

Try this marinade for your Easter lamb:

1 cup Lemon juice

½ cup Olive oil

1 cup Soy sauce, low sodium

3 T. Oregano, dried

6 Garlic cloves, minced

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