Always dissolve the sugar in any sweet marinade for beef

0 7

When it comes to the sweet element in a beef marinade, a little goes a long way. In addition to the obvious pitfall of overly-sugary meat, too much will also lead to excessive burning. Most chefs adhere to a rough formula of around one part sugar to four parts oil, to ensure that all the flavors are in check.

Of course, there will some slight deviation depending on the sugar type. For example, agave offers one and a half times more sweetness than sugar, so you’ll want to go light on the pour. Plus, it’s already more liquid, so it’s all too easy to keep pouring — break out the measuring tools to avoid any off-tasting marinades.

And when it gets to the marinade mixing, a blender is a dependable contraption for the job, and will help to ensure the sugar is fully dissolved. You can throw in a range of ingredients that’ll give your marinade a boost, and the consistency will be smooth. But just so long as you stir your marinade enough so that the sugar you use has completely dissolved before coating the meat with it, the beef should turn out flavored to perfection.

- Advertisement -

- Advertisement -

- Advertisement -

Leave A Reply

Your email address will not be published.