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FREED

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Firing up the old barbecue is a Fourth of July tradition.

ANNABEL COHEN
Special to the Jewish News

I is not too late to add fireworks
to your Independence Day bar-
becue.
It seems we're always looking
for ways to spice up our summer bar-
becues. And while the list of what's
good to cook can include everything

from quail to venison, most folks, at
least around these parts, prefer to slap
some sort of chicken, beef or fish on
the barby.
The trick comes when it's time to
season the boneless breasts, London
broils and fillets of salmon you're
planning to serve. It's here that mari-
nades, sauces and basting liquids can
add not just flavor to your grilled edi-

bles but actually change the character
of foods. Many times, a marinade can
make a tough or lesser cut of meat
more palatable and tender.
What marinade or sauce goes with
what food depends on what you're in
the mood for and the nature of the
food you're cooking. A delicate or
mild-tasting fish, for example, may be
overpowered by a strong marinade,

MARINADE: A mari-
nade is a liquid used for
seasoning food. Meat and
vegetables absorb the fla-
vors of a marinade as
they soak over a period of
time.
While some marinades
are meant to flavor a food
exclusively, other mari-
nades are meant to ten-
derize foods as well. In
order to tenderize a food
such as beef, the mari-
nade must include an
"acid," such as vinegar,
citrus juice or wine.
SAUCE: A sauce is a fla-
vored liquid, usually
thickened, made to
embellish or bring out
flavor in the food. Most
often a sauce is served as
an accompaniment to
cooked food. A marinade
can be used as a sauce for
food if it is cooked before
serving.
BASTING LIQUID: A
sauce or marinade used on
food while it cooks to pre-
vent dryness or to add fla-
vor and moistness. A bast-
ing liquid can be as simple
as drippings, olive oil or a
marinade brushed over a
food as it cooks, or a com-
plicated sauce spooned
over food during the last
part of cooking.
RUB: Rubs are usually a
dry or pasty combina-
tion of herbs and spices.
Pastes usually contain a
fat, such as oil, which
helps keep foods from
sticking to the grill. To
rub on a rub, simply
knead the rub or paste
onto the food to be
grilled. You need not
marinate a food in a
rub.

7/2
1999

Detroit Jewish News

95