Let's just talk for a moment about another category of use for oils and vinegars from jars and cans: marinades.
Let's say you want to marinade a beef roast, for, say something like sauerbraten?
What do you have already that would be better even than something you make from scratch or buy as a prepared marinade?
One obvious choice would be high quality dill pickle juice. There is even diced garlic in there.
You could stop there.
But let's go on. They do sell pickled onions. These are great in some drinks, as hor d'ouevres, garnishes, etc.
But what about the juice? Bingo!
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