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"Homemade marinades are the best at making good food great. You won&amp;#39;t have to rely on flavors from a bottle (and you shouldn&amp;#39;t) with a homemade marinade that&amp;#39;s not only impressive, &amp;quot;Oh this? I just whipped it up&amp;quot; but healthier than any premade sauce you&amp;#39;d buy at the store.\nPinterestFacebookThe Basic Ingredients:\nIt&amp;#39;s super easy (and actually fun!) to make your own blends of marinades. All you have to understand is that certain ingredients work well together, and you probably have most of them in your pantry already (and if you don&amp;#39;t, you can put together the basics easily). Combine these flavors to create your own signature marinades.\nAsian Style: Soy sauce, rice wine vinegar, cilantro, ginger, garlic, sugar, lemon or lime juice\nIndian Style: Yogurt, cumin, curry powder, cilantro, garlic, sugar or honey\nUSA Style: Worcestershire, maple syrup, hot sauce (Tabasco or Frank&amp;#39;s), honey, mustard seed, brown sugar, garlic\nLatin Style: Chili peppers, cumin, oregano, lemon or lime juice\nMust-Knows:\nAlways marinade in a non-reactive dish (plastic, glass, stainless) or a ziplock bag. Reactive metals like copper or aluminum will, well, react to the acids (like lemon or vinegar) in your marinade and ruin the flavor. Not fun if you&amp;#39;ve worked hard!\nMake your marinade before adding the protein. Mix the ingredients in a dish&amp;#8212;even if you&amp;#39;re going to marinade in a plastic bad&amp;#8212;so you can taste as you go. You&amp;#39;ll get a good idea of the flavor, but don&amp;#39;t taste anything after you&amp;#39;ve added raw meat. Ain&amp;#39;t nobody got time for salmonella, especially you.\nDifferent proteins (even tofu!) have different marinading times. A good rule of thumb is no longer than 30 minutes for fish, six hours for chicken, 10 hours for red meat and tofu.\nWhile you should marinade in the fridge, take your protein out and let it sit on the counter, warming to room temperature before cooking. I like 30 minutes for everything but fish, which I give about 15 minutes.\nThe tougher, cheaper, and blander the cut of meat, the more it will be improved by a marinade. Think flank steak and chicken, not filet mignon.\nTry These:\nLove lettuce wraps? Try marinading chicken breasts or thighs in a mix of rice wine vinegar, soy sauce, fresh garlic, salt, and pepper and then roasting. Slice the roast chicken on the grain and serve on butter lettuce with fresh veggies of your choice.\nPick up an inexpensive cut like flank or skirt steak, and try an American-style marinade like Worcestershire, mustard seed (or just a spoonful of Dijon) or hot sauce, salt, and pepper. Let it soak while you&amp;#39;re at work or running errands, then grill or broil and serve with veggies. It will taste like a million bucks, on a budget. Who wins? You.\nMarinaded tofu is awesome, even if you&amp;#39;re not a vegetarian. Make it a meatless Monday by draining the water out of your tofu (squeeze with paper towels several times), slicing into 1- to 2-inch cubes or triangles and soaking in a mix of Greek yogurt, curry powder, and cumin. Seriously flavorful. Grill or stir-fry on the stovetop and serve with veggies or over brown rice.\n"^^<http://www.w3.org/2001/XMLSchema#string>
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