The Low Carb Luxury Newsletter: 
Volume III / Number 10: May 24, 2002: Page 3
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      Advice Lady         

A well-known low-carber in the community answers your questions about everything from nutrition to family issues, stress, and heck — even your love life. She's been the "go to gal" for awhile now when people need a little advice. And who is she? Well, we're not telling. She remains anonymous so that she can better give very frank advice. She doesn't pull any punches. You can remain anonymous too if you want — Just think "Dear Abby" — you know, signing off like "Harried in the Workplace" or "Desperate for Carbs in Detroit". Send in your question to The Advice Lady at advicelady@lowcarbluxury.com.


              Great Marinades!

Dear Advice Lady,

I've come across a lot of recipes that call for "marinating" meat (and often don't tell in what.) Sometimes they do give a recipe, but they keep having sugar in them. And I know nothing about how to marinade. Can you give me some pointers?

      Thank you,
      Confused in Kenosha


Dear Confused,

Marinades are simply seasoned liquids which meats are soaked in to add complementary flavor. In some cases, marinades help tenderize less tender cuts of meat. These suggestions will add flavor and tenderness to your fresh meats. Be creative! Try soy sauce and ginger for an Asian flavor, or add a little Splenda, low carb barbecue sauce and red pepper for a sweet and spicy Southwestern dish.

Marinade To tenderize, a marinade must contain an acidic ingredient, such as lemon juice, vinegar, yogurt, wine or salsa. Enzymes found in fresh pineapple, papaya and ginger function as natural tenderizers.

Allow about 1/3 to 1/2 cup of marinade for each pound of beef. The marinade will penetrate the beef about 1/4 inch from the cut surface.

Do not marinate meat for more than 24 hours. Always marinate in the refrigerator — never at room temperature. Since the majority of marinades contain acids, you should marinate meats in a container made from a non-reactive material, such as ceramic, glass, plastic or stainless steel. Never marinate meats in an aluminum container.

Marinating in a resealable plastic bag keeps the meat coated and makes cleanup easy. You can turn the sealed bag several times during chilling to redistribute the marinade.

If you want to use the marinade for later basting or as a sauce, reserve and refrigerate a portion of it before adding the beef. DO NOT reuse leftover marinade that's been in contact with uncooked meat.

As for recipes, here are two of my favorite sugarfree marinade recipes:



Wine and Garlic Marinade
Wine and Garlic Marinade
  • 1 cup of dry red wine
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon minced or crumbled rosemary
Combine all items in order given and blend well.

Soak meat for an appropriate amount of time and apply freely while cooking.




Teriyaki Marinade

  • 1/2 cup soy sauce
  • 1/4 cup sake or dry sherry or white wine
  • 2 tablespoons Splenda
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons peanut oil
Follow the same directions as above.




                                                                             The Advice Lady





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