C14-Sunday Newa, July 27, 1980 Marinating holds - almost mystical::powers for ‘some people. and as with anything difficult:. DOF. elaborate. They're not even. mystical; however, they can work a degree of magic in tran- sforming a less than tender piece of meat into a delightfully delicious meal. A. marinade will both tenderize and add flavour. While. sirloin, ‘for example, does “not need to be ten- derized, it is. ‘sometimes ‘marinated ‘to enhance the. flavour. However, more often marinades are‘ used to improve tenderness. Thus, a more economical cut of beef can be made as tender and tasty as a mnore expensive cut, thereby saving money. — To be effective, a marinade must contain an acid of some type - fruit juice, vinegar, wine, etc. As the meat sits in this acid- liquid mixture, the con- nective tissues become softened: However, the marinade generally ten- derizes only those tissues which it can reach. Therefore, it’s necessary to Pierce holes in steaks or roasts with a long fork or cut diagonal slashes in steaks so that the marinade can penetrate into the centre. Marinades - need time to work. The larger the piece of meat or: the less tender, the longer the meat should be ‘marinated. For example, cubes ‘or ‘strips of beef for kabobs will require 3 to 6 hours, steaks -will. require overnight marinating, while roasts should be marinated at least 24 hours. _ Less tender cuts, such as short ribs’ and flank also require longer marinating times (12 to 24 hours). The meat must be refrigerated while marinating and can be kept in the marinade for two to three days. However, if Handy defrosting If you are like most cooks, chances are you've arrived home on occasion to a dinner yoo forgot to defrost. But there's no need to panic with this handy way to defrost hamburgers. Just place frozen patties in a skillet, searing on both sides over moderate heat until browned. Add a sliced onion, sprinkle with salt and cover. Lower heat and cook. shaking pan occasionally, until burgers are thawed Inside they'll be pink and juicy. < ticularly if flavoured ingredients,.“such : * ‘s" aS soya sauce are used. Marinades : -are neither™ -‘meat is marinated for a long time, it nlay become too highly flavoured, par- stronger Any cut of beef can be marinated: for flavour but those which require marinating for tenderizing purposes are the round, rump, sirloin tip, cross-rib, blade, short rib and flank. Marinating these cuts will enable them -_to be satisfactorily broiled or barbecued. Making a marinade is very simple. Most can _ be prepared in a couple of minutes using ingredients commonly found in the kitchen. However, pre- planning is required so that the marinade has time to work. Plan a few minutes preparation time the evening before your meal or on the weekend. Other than piercing or slashing steaks and roasts to allow the marinade to penetrate, there are few special techniques. Here are some helpful hints: 1. Choose a bowl small enough to enable the marinade to cover the meat. 2. Turn the meat in the marinade at least once during the marinating time. 3. Cover and refrigerate for the entire time. 4. Drain the meat on paper towelling before cooking to remove excess oil restaurante 5. Meat may- be ‘thawed in the marinade. It will. take longer.to tenderize, but there will be less ‘bsg of -meat juices.” 6. Remember’ th the meat: marinate: more tender it will be; so for best results, don't be. im- patient. . Generally speaking, a marinade prepared in ad- vance can be kept in the refrigerator for up to 2 weeks. however, the length of time-that a marinade can be kept greatly depends on the concentration of the marinade and the amount of acidic solution used — e.g. vinegar, wine, etc. Choosing a marinade’is a case of personal preference. Since most marinades work equally well, your choice will depend on whether you prefer a mild-tasting marinade which allows the beef flavour to predominate or you prefer a stronger tasting marinade that flavours the meat. TAHITIAN BEEF KABOBS 1'A Ibs, of round, blade or sirloin steak, cut into cubes 1 190z. can pineapple chunks ‘ cup brown sugar 1 tbsp. soya sauce “% cup vinegar % cup green pepper chunks } sauce with. the ‘pineapple juice. Marinate | ‘beef cubes for at lez t 4. ‘hours in ite the marinade eef. Alternate beef with pineapple chunks and green pepper on long skewers. Broil or barbecue approximately 5 minutes. Heat marinade in a saucepan. Thicken with 2 tbsp. of corn starch blended with % cup cold water. Serve kabobs on bed of rice and top with sauce. BEEF STEAK PARMESAN 1-1% Ibs. boneless beef top sirloin, round or blade cut % to 1” thick 3 tbsp. olive oil “s cup dry red wine 2 tbsp. chili sauce Ye tsp. minced garlic ‘% tsp, salt % tsp. pepper ‘“ cup finely grated Parmesan cheese Cut beef into 4 equal | Thinking of replacing your countertops? **Call us’’ servings. Combine oil, wine, e,; garlic; salt and . Sapper pour over beef and marinate 4 hours or over- night. Remove beef from marinade and drain; coat with cheese. Place steaks about 3 inches above hot coals; barbecue 5 to 6 minutes on one side, turn steaks, sprinkle genérously with cheese, barbecue 5 minutes on second side for rare or to desired degree of doneness. Makes 4 servings. Note: If round or blade steak is ‘used, meat must be marinated for longer than 4 hours. MARINATED ROAST 3-4 Ibs. boneless cross-rib, sirloin tip, round or rump roast 2 cups tomato juice BEEF ne “% cup vinegar :2 tsp: chili powder 2 tbsp. sugar 2 tsp. salt ‘4 tsp. pepper A tsp. allspice I Jarge clove garlic minced 2tbsp.oil Pierce roast generously with meat fork or skewer. Mix remaining ingredients in a deep bowl. Add _ roast making sure marinade covers the meat. Cover and refrigerate approx. 24 hours. Mount and balance roast on rotisserie spit; secure holding forks. Insert meat thermometer in centre of roast making sure ‘ther- mometer does not touch spit. Cook beef 3-4 inches above. medium hot coals approx. 2 hours. 106 West 3rd St. North Van, B.C. 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