1. Soup and Sauce Basics Session Seven - Marinades and Dressings Marinades, Vinaigrettes, and International Sauces

2. Soup and Sauce BasicsSession Seven - Marinades and Dressings Today’s Agenda ► Definitions ► Purpose and Types ► Sauce Jeopardy Midterm ► Culinary Lab  Marinades  Vinaigrettes  International Sauces

3. Soup and Sauce BasicsSession Seven - Marinades and Dressings Definitions ► Define the following terms:  Marinade  Marinate  Infusion  Maceration

4. Soup and Sauce BasicsSession Seven - Marinades and Dressings 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.

5. Soup and Sauce BasicsSession Seven - Marinades and Dressings Definition macerate, 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.

6. Soup and Sauce BasicsSession Seven - Marinades and Dressings 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

7. Soup and Sauce BasicsSession Seven - Marinades and Dressings Marinade Ingredients Types and Purpose ► Spice  Flavor, preservative, color, texture, tenderize ► Oil ► Water ► Salt ► Acid ► Sugar ► Alcohol

8. Soup and Sauce BasicsSession Seven - Marinades and Dressings 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

9. Soup and Sauce BasicsSession Seven - Marinades and Dressings Types of Marinades 1. Oil and Spice 2. Acid and Oil 3. Acid and Spice 4. Brines and Cures 5. Enzymatic 6. Alcohol

10. Soup and Sauce BasicsSession Seven - Marinades and Dressings Oil and Spice definition 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

11. Soup and Sauce BasicsSession Seven - Marinades and Dressings Oil and Spice pros, cons and uses ProsConsUses 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

12. Soup and Sauce BasicsSession Seven - Marinades and Dressings Acid and Oil – Vinaigrette definition A marinade containing liquid fat and acid (frequently vinegar). Normally in a 3:1 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)

13. Soup and Sauce BasicsSession Seven - Marinades and Dressings Acid and Oil ProsConsUses Adds flavor Tenderizing limited if emulsified Finished sauce - dress greens Tenderizes Acid is volatile during cooking Slightly tough meats Balanced flavor profile Basting

14. Soup and Sauce BasicsSession Seven - Marinades and Dressings Acid and Spice definition 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)

15. Soup and Sauce BasicsSession Seven - Marinades and Dressings Brines and Cures definition and examples A LIQUID or DRY combination of SALT, SUGAR and spices used to flavor and preserve meats. Examples Dry rub Poultry brine Pickled

16. Soup and Sauce BasicsSession Seven - Marinades and Dressings Brines and Cures ProsConsUses 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

17. Soup and Sauce BasicsSession Seven - Marinades and Dressings 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

18. Soup and Sauce BasicsSession Seven - Marinades and Dressings Alcohol definition and examples A liquid marinade that contains a significant amount of alcohol: greater than 5%. Examples Wine Beer Distilled Spirits

19. Soup and Sauce BasicsSession Seven - Marinades and Dressings Alcohol ProsConsUses Denatures proteins Expensive Wide range of grilled items Adds flavor Aversion to flavors or alcohol Fruit and vegetable maceration Alcohol is volatile - aromatic

20. Soup and Sauce BasicsSession Seven - Marinades and Dressings Marinades - Sugar Content ► Benefits:  Balances acidity - mouthfeel  Promotes browning  Provides sweetness – balances bitter and sour ► Drawbacks:  Sticky  Overbrowning

21. Soup and Sauce BasicsSession Seven - Marinades and Dressings International Sauces ► Definitions:  Chutney Relish and Salsa  Tapenade  Barbecue  Marmalade  Chow chow

22. Soup and Sauce BasicsSession Seven - Marinades and Dressings Definitions Chutney, 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

23. Soup and Sauce BasicsSession Seven - Marinades and Dressings Definitions Tapenade: 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.

24. Soup and Sauce BasicsSession Seven - Marinades and Dressings Definitions Barbecue 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

25. Soup and Sauce BasicsSession Seven - Marinades and Dressings Definitions Marmalade 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

26. Soup and Sauce BasicsSession Seven - Marinades and Dressings Definitions Chow chow: ► Sweet, sour, and spicy chutney where the named ingredient remains firm. Traditionally made with cabbage.

27. Soup and Sauce BasicsSession Seven - Marinades and Dressings Today’s 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

28. Soup and Sauce BasicsSession Seven - Marinades and Dressings Today’s 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

29. Soup and Sauce BasicsSession Seven - Marinades and Dressings Today’s Lab Recipe Group III Marinade/Protein Vinaigrette Marinated Grilled Chicken SaladCaesar International Tapenade on crostini Experiment Some marinade emulsified vs Some marinade not

30. Soup and Sauce BasicsSession Seven - Marinades and Dressings Today’s Lab Recipe Group IV Marinade/Protein Buttermilk Fried Chicken Salad German Potato Salad International Barbecue Sauce Experiment Unmarinated vs Marinated

31. Soup and Sauce BasicsSession Seven - Marinades and Dressings Today’s Lab Recipe Group V Marinade/Protein Whiskey Steak Grilled Salad Omaha Thunderbird International Shallot Marmalade Experiment Injected and marinated vs Not injected but marinated

32. Soup and Sauce BasicsSession Seven - Marinades and Dressings Today’s Lab Recipe Group VI Marinade/Protein Jerk Chicken would have been better Salad Iceberg with ranch dressing International Celery chow chow Experiment Marinated AND basted vs Marinated ONLY

33. Soup and Sauce BasicsSession Seven - Marinades and Dressings Homework ► Each student will choose an international sauce from the following list and prepare a one page report on their sauce including: 1.Definitions 2.Varieties 3.Origin 4.Recipes 5.Uses 6.Picture of sauce/sauces

34. Soup and Sauce BasicsSession Seven - Marinades and Dressings International Sauces List first 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

35. Soup and Sauce BasicsSession Seven - Marinades and Dressings Extra Credit ► There is a quiz online that is all bonus questions. ► Check it out at: www.quia.com/quiz/915320.html