Marinades, which lend a wonderful tenderness and flavor to meat, don't have to be expensive or time-consuming to make, an article in the September issue of Family Circle magazine points out. Even a favorite bottled salad dressing makes a good marinade, and yogurt works as a natural tenderizer.
In general, rice vinegar and sesame oil will give a dish an Asian flavor, and yogurt and spices lend an Indian touch. Go easy on the vinegar unless you want a taste similar to sauerbraten. Be equally judicious with lemon juice; its high acid content can turn meat a whitish color.
Pierce the meat gently in several places with a fork before marinating. The general rule is that the longer you marinate, the stronger the flavor. But don't marinate meat for more than 24 hours or it will get soft. Drain the meat and pat it dry before cooking.
Marinate meat in a nonreactive container such as a glass dish.
Try one of these tasty marinades:
* For an Indian-flavored marinade for chicken, combine 1 cup plain yogurt with two minced scallions, 1 teaspoon of minced ginger, 1 teaspoon of ground cumin, 3 tablespoons chopped cilantro, and salt and cayenne pepper to taste.
* For a wine-flavored marinade for steak, combine 1/2 cup dry red wine, one small chopped onion, 3 tablespoons olive oil, 1 teaspoon dried thyme, one clove of minced garlic, and salt and pepper to taste.
Marinate meat for at least six hours before cooking.
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Also from Family Circle come these tips on buying, storing and cooking meat.
When shopping for beef, check the color of the fat. It should be almost white. The meat should be pink, not red, with little flecks of white, known as marbling.
Steer clear of the eye of the round steak. Even though it may look enticing in the meat case, it's not very tender or flavorful. If you do buy it, braise it for best results.
Ground chuck costs less per pound than ground sirloin, but decide what you're making before you choose one. If you'll be using the meat in tacos or meatballs, buy the leaner, more expensive ground sirloin because there will be less shrinkage. If you're making burgers, ground chuck is juicier because of the higher fat content.
