Sometimes I don’t have a recipe. I have an idea of what I want, but I don’t want to go find a recipe that both ticks the boxes of what I want and also meets my requirement of I-have-all-the-ingredients/substitutes. This happens to me a lot when it comes to marinades. I don’t buy bottled mixes (I don’t plan that well and they are expensive) and, as we have discussed previously, I’m not that great at following recipes. So sometimes, I’m making up a marinade.
The beauty of a marinade is that it is basically a chemical formula that can be customized to fit your flavor profile: you need an acid to break down the tough fibers of the meat (eg vinegar, citrus juice), a fat to absorb into the meat and to bind the flavors to the protein (eg oil) and whatever other flavors you wish to incorporate. So = 1 part acid, 2 parts fat, 1 part everything else. And voila! A marinade to make your food yummy! So for an easy Asian marinade, I went with the below combination:
For 2-3 pounds of meat
1/4 c rice vinegar
1 lemon, juiced
1/2 c soy sauce
2 c oil
2 or 3 cloves of garlic, minced
1 Tbs ground ginger (fresh minced is even better)
1 tsp red pepper flakes
- Whisk together all ingredients and pour over meat. Refrigerate in a non-corrosive container (eg. ziploc bag, stainless steel, glass or ceramic) for at least two hours, overnight is ideal.
To me, growing up with kitchen chemistry is much like having grown up in church. I mean that somewhat literally– my mom is the daughter of a food chemist and my dad is a Presbyterian minister and has been since before he even met my mother. Following God’s call for my father’s ministry, we moved around a number of times, starting from scratch each time. While that process was sometimes challenging, just like beginning to cook without a recipe, I started to learn that we were never truly starting from scratch. God was preparing a congregation to meet us and preparing us to become a part of that new congregation.
Our congregations were fairly similar to one another– midsize family churches with some young families and just as many shut-ins, with traditional, liturgical worship services with remarkable organists and always a Church Martha. And even after I moved out on my own and started choosing my own churches, I chose the same sort of church. In many ways, I am a creature of habit.
What I’ve realized is that whenever I became a part of a new church, I didn’t have to start from scratch in figuring out what I wanted and needed. There is a basic formula which has flexibility in the flavors, but not in the chemical makeup (fat and acid). The flavor of my church was variable (the music, style, chairs vs pews) but the core was not (theology). I have found that the liturgy somehow seems to combine these two in just the right way for me. Continue reading