moonglowlady
Assistant Cook
Finesse...
Nice job, 17. Sounds like you took the "sage" advice of "thyme" honored chef's.
I think starting with ale would dictate the rest. If you want the yeasty- tangy-carmelly body of the ale to remain as a flavor, (which I would in this case), I think your lemon and mustard were perfect complements. Then some sweetener and you should have a winner.
I always recommend tasting, tasting, tasting as you go when you are inventing. I usually use more nose than taste sometimes. I'll smell my beginning ingredients and smell the items I might add as I go along.
If you use ale, molasses and chili pepper, this could be the cornertstone of a very useful marinade or cooking sauce.
I also swear by ziplocks for marinade.
I learned something from an info-mercial. If you can remove the air from the bag (as in a vacuum bag) the marinade is infused into the flesh of the protein even faster and deeper. I squeeze all possible air out of my ziplocks and have even resorted to putting in a straw and sucking out as much air as I could "manually". This is especially effective for quick marinade as in 20 minutes before cooking.
So, when are you making this steak again?
Nice job, 17. Sounds like you took the "sage" advice of "thyme" honored chef's.
I think starting with ale would dictate the rest. If you want the yeasty- tangy-carmelly body of the ale to remain as a flavor, (which I would in this case), I think your lemon and mustard were perfect complements. Then some sweetener and you should have a winner.
I always recommend tasting, tasting, tasting as you go when you are inventing. I usually use more nose than taste sometimes. I'll smell my beginning ingredients and smell the items I might add as I go along.
If you use ale, molasses and chili pepper, this could be the cornertstone of a very useful marinade or cooking sauce.
I also swear by ziplocks for marinade.
I learned something from an info-mercial. If you can remove the air from the bag (as in a vacuum bag) the marinade is infused into the flesh of the protein even faster and deeper. I squeeze all possible air out of my ziplocks and have even resorted to putting in a straw and sucking out as much air as I could "manually". This is especially effective for quick marinade as in 20 minutes before cooking.
So, when are you making this steak again?
