Marinades, Vinaigrettes, and International Sauces

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Marinades, Vinaigrettes, and International Sauces
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Todays Agenda

• Definitions
• Purpose and Types
• Sauce Jeopardy Midterm
• Culinary Lab
• Marinades
• Vinaigrettes
• International Sauces

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Definitions

• Define the following terms
• Marinade
• Marinate
• Infusion
• Maceration

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Marinade Definition and Purpose

• Any liquid used to flavor, tenderize (through
  denaturing), or otherwise prepare a solid food
  item for cooking.
• Also used as a way to preserve food.

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Definitionmacerate, marinate, infuse

• Macerate
• Move flavor into the solid
• i.e. chicken in vinaigrette
• Infuse
• Move flavor into the liquid
• i.e. basil oil
• Marinate
• To soak.

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Oil Facilitate even cooking, add flavor and moisture
Water Dissolve/dilute ingredients
Salt Balance moisture, preservation
Acid Denature protein and connective tissues
Sugar Facilitate browning, add sweetness, change viscosity
Alcohol Denature protein (tenderize) Aromatic
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Marinade IngredientsTypes and Purpose

• Spice
• Flavor, preservative, color, texture, tenderize
• Oil
• Water
• Salt
• Acid
• Sugar
• Alcohol

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Marinades-Emulsify?

• Benefits of emulsification
• Even distribution of ingredients
• Tempers impact of acidity
• Benefits of non-emulsification
• Full power of acidity
• Marinate for less time

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Types of Marinades

1. Oil and Spice
2. Acid and Oil
3. Acid and Spice
4. Brines and Cures
5. Enzymatic
6. Alcohol

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Oil and Spicedefinition and examples

• A marinade containing liquid fat and seasonings
  with little to no acid or alcohol content.

Examples
Herbed olive oil and garlic
Buffalo Chicken
Jerk Marinade
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Oil and Spicepros, cons and uses
Pros Cons Uses
Adds flavor Little to no tenderizing Already tender meats
May act as a preservative Flair ups Basting and braising over LOW heat
Fat facilitates even cooking Finished sauce
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Acid and Oil Vinaigrettedefinition

• A marinade containing liquid fat and acid
  (frequently vinegar). Normally in a 31 ratio of
  oil to vinegar depending on the strength of the
  vinegar. Occasionally emulsified.

Examples
Caesar
Vinegar Named (ie Balsamic)
Emulsifier Named (mustard, garlic, etc)
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Acid and Oil
Pros Cons Uses
Adds flavor Tenderizing limited if emulsified Finished sauce - dress greens
Tenderizes Acid is volatile during cooking Slightly tough meats
Balanced flavor profile Basting
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Acid and Spicedefinition and examples

• A liquid marinade with little to no fat present
  so that the full strength of the acid may act
  upon the protein items. May replace the need for
  heat.

Example
Seviche (ceviche)
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Brines and Curesdefinition and examples

• A LIQUID or DRY combination of SALT, SUGAR and
  spices used to flavor and preserve meats.

Examples
Dry rub
Poultry brine
Pickled
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Brines and Cures
Pros Cons Uses
Promotes moisture retention - brine Increases sodium content Smoked items, other dry heat methods
Preservative Long marinating time Wide range of food items
Tenderizes Dries product - cures
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Enzymatic

• Any brine, marinade or cure that contains active
  enzymes for the purpose of tenderizing meat
  some activated only between 100ºF - 140ºF

Examples
Yogurt, buttermilk
Papaya leaves, mango, pineapple
Garlic
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Alcoholdefinition and examples

• A liquid marinade that contains a significant
  amount of alcohol greater than 5.

Examples
Wine
Beer
Distilled Spirits
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Alcohol
Pros Cons Uses
Denatures proteins Expensive Wide range of grilled items
Adds flavor Aversion to flavors or alcohol Fruit and vegetable maceration
Alcohol is volatile - aromatic
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Marinades - Sugar Content

• Benefits
• Balances acidity - mouthfeel
• Promotes browning
• Provides sweetness balances bitter and sour
• Drawbacks
• Sticky
• Overbrowning

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International Sauces

• Definitions
• Chutney Relish and Salsa
• Tapenade
• Barbecue
• Marmalade
• Chow chow

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DefinitionsChutney, Relish and Salsa

• Combination of finely processed (yet still
  chunky) cooked and/or raw ingredients that is
  used as a condiment or as a finished sauce.
• Chutney normally cooked
• Relish normally contains pickled item
• Salsa normally fresh and unpickled

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DefinitionsTapenade

• Specific category of relish from Provence that
  contains capers. Most frequently it also contains
  cured olives from the same region. Often more
  paste like than other relishes.

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DefinitionsBarbecue Sauce

• A tangy tomato or vinegar based sauce that is
  cooked and smooth. Used as a marinade, basting
  liquid or dipping sauce for grilled and smoked
  meats

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DefinitionsMarmalade

• A citrus jelly that also contains unpeeled slices
  of citrus fruit. May also contain other
  ingredients as long as there is a significant
  portion of citrus

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DefinitionsChow chow

• Sweet, sour, and spicy chutney where the named
  ingredient remains firm. Traditionally made with
  cabbage.

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Todays Lab
Recipe Group I
Marinade/ Protein Brined Duck seared in cast iron
Salad Greens with Sesame Vinaigrette
International Dried cherry-soy relish
Experiment Half of the duck should not be brined for evaluation of yield and flavor
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Todays Lab
Recipe Group II
Marinade/ Protein Salmon Ceviche
Salad Greens with raspberry vinaigrette
International Fruit salsa
Experiment Pre cook a of the salsa ingredients in ½ of the salsa
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Todays Lab
Recipe Group III
Marinade/ Protein Vinaigrette Marinated Grilled Chicken
Salad Caesar
International Tapenade on crostini
Experiment Some marinade emulsified vs Some marinade not
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Todays Lab
Recipe Group IV
Marinade/ Protein Buttermilk Fried Chicken
Salad German Potato Salad
International Barbecue Sauce
Experiment Unmarinated vs Marinated
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Todays Lab
Recipe Group V
Marinade/ Protein Whiskey Steak Grilled
Salad Omaha Thunderbird
International Shallot Marmalade
Experiment Injected and marinated vsNot injected but marinated
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Todays Lab
Recipe Group VI
Marinade/ Protein Jerk Chicken would have been better
Salad Iceberg with ranch dressing
International Celery chow chow
Experiment Marinated AND bastedvsMarinated ONLY
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Homework

• Each student will choose an international sauce
  from the following list and prepare a one page
  report on their sauce including
• Definitions
• Varieties
• Origin
• Recipes
• Uses
• Picture of sauce/sauces

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International Sauces Listfirst come first serve

• Pesto
• Chimichurri
• Tzatziki
• Guacamole
• Chutney
• Barbecue
• Tapenade
• Salsa

• Marmalade
• Mole
• Relish
• Curry
• Red
• Yellow
• Green
• Hoisin
• Asian Chile

• Fish Sauce
• Nuac Mon
• Garam Masala
• Plum Sauce
• Soy Sauce
• Tamarind
• Teriyaki
• Oyster

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Extra Credit

• There is a quiz online that is all bonus
  questions.
• Check it out at
• www.quia.com/quiz/915320.html