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Tangy Beef or Pork Marinade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9578
Energy (kCal)275.3888
Carbohydrates (g)3.603
Total fats (g)27.2216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard. | 2. Stir well. | 3. Taste for your own taste preferences. | 4. It should have a sweet tangy taste. | 5. Add garlic, sesame oil and optional red pepper flakes. | 6. Mix well. | 7. Pour into ziploc bag, add meat and press out all air. | 8. Marinate in fridge for several hours shaking the contents often as the oil will separate. | 9. I usually marinate overnight, but a couple hours is fine too. | 10. Marinating overnight makes the meat extremely tender and flavorful. | 11. The soy sauce measurement is low for our taste preference as we don't like it's salty taste. | 12. You can adjust however you wish to your liking. | 13. I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    soy sauce 1/8 cup 16.8938 1.5714 2.5946 0.1817
    honey 1/4 cup - - - -
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    mustard 1/2 teaspoon ground 0.1575 0.0272 0.0167 0.0024
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic 1 1/2 1/2 minced 6.705 1.4877 0.2862 0.0225
    red pepper flake 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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