I mentioned we bought a bunch of bulk herbs last week to try to experiment. I never really used herbs outside of the ones I'd always used. Time to leave my comfort zone.
So... last night, we got out some steaks from the freezer and thawed. Then we marinated them in: olive oil, balsalmic vinegar, liquid smoke, dried garlic, dried onion, then we chose to add sweet basil and rosemary leaves.
It smelled great. Looked great. Cooked up great.
Took one bite and liked to die. Too salty. Too salty? We didn't add salt (I've mentioned that I very rarely add salt to anything, and never pepper). But although the meat was beyond tender - butter knife tender - it felts like I was eating a forkful of salt.
We checked the sodium content of all the liquids, and the most was the liquid smoke at 10 mg. No salt in the herbs. No salt in the garlic. No salt in the onion. We're completely puzzled as to why it was so salty-tasting.
Anybody got a clue?
4 comments:
you dont marinate meat in balsamic vinegar and liquid smoke. Otherwise yo get thya opps who spilled the salt taste embedded in your meat.
Most supermarket grade balsamic vinegar has a lot of high fructose corn syrup in it, which acts as a powerful flavor enhancer, much like salt only in a different way.
We used balsamic vinegar in a pot roast recipe once and it tasted like beef candy. Some people like that, us not so much.
Thanks Trash and Stephan: I'll marinate with apple cider vinegar or pineapple juice the next time. I've always had success using them (balsalmic is a relatively new addition to my cupboard). Vikki
yes, balsamic vinegar can taste like salt to those who use little salt. Same with the dried onion and garlic. you aren't familiar with the taste of what is salt and what is not. Try lemon for your acid your marinade.
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