In article >,
Steve Wertz > wrote:

> Many marinade recipes call for regular, refined cooking oils. I
> admit I used some extra virgin olive oil (I refuse to say "EVOO")
> today, mostly for flavor and browning of the meat during cooking.
>
> What effect does regular cooking oil have on the items being
> marinated?
>
> One site says it helps retain moisture, other says it helps
> introduce acids - which I don't really want or use, and yet
> another claims it brings out the taste of the other marinade
> ingredients.
>
> So I guess by posting here, I'm looking to get 5 more conflicting
> opinions to add to my list ;-)
>
> -sw

I generally only marinate items I'm planning to grill.

I add oil to my marinade because it keeps the food from sticking to my
grills... and I've found that Olive Oil adds some good flavor.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote on 28 Aug 2006 in rec.food.cooking

> In article >,
> Steve Wertz > wrote:
>
> > Many marinade recipes call for regular, refined cooking oils. I
> > admit I used some extra virgin olive oil (I refuse to say "EVOO")
> > today, mostly for flavor and browning of the meat during cooking.
> >
> > What effect does regular cooking oil have on the items being
> > marinated?
> >
> > One site says it helps retain moisture, other says it helps
> > introduce acids - which I don't really want or use, and yet
> > another claims it brings out the taste of the other marinade
> > ingredients.
> >
> > So I guess by posting here, I'm looking to get 5 more conflicting
> > opinions to add to my list ;-)
> >
> > -sw
>
> I generally only marinate items I'm planning to grill.
>
> I add oil to my marinade because it keeps the food from sticking to my
> grills... and I've found that Olive Oil adds some good flavor.

I don't like the taste of evoo, so I use canola. When I marinate lamb I
find the oil helps in the browning and crisps up the skin and also glues
the spices to the surface of the roast, only useful later when meat is
roasting. But doesn't aide in the actual transfer of flavours (during
soaking times).

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

OmManiPadmeOmelet wrote:
> In article >,
> Steve Wertz > wrote:
>
> > What effect does regular cooking oil have on the items being
> > marinated?
>
> I generally only marinate items I'm planning to grill.
>
> I add oil to my marinade because it keeps the food from sticking to my
> grills... and I've found that Olive Oil adds some good flavor.
> --

Bingo! 'Xactly my two-cents.

In article >,
Mr Libido Incognito > wrote:

> I don't like the taste of evoo, so I use canola. When I marinate lamb I
> find the oil helps in the browning and crisps up the skin and also glues
> the spices to the surface of the roast, only useful later when meat is
> roasting. But doesn't aide in the actual transfer of flavours (during
> soaking times).

Makes sense, but I don't care for Canola personally. I find it makes
things taste "stale", but to each their own. :-)

I generally use grape seed oil for veggies I'm going to grill.

And I agree with the idea that oil helps any herbals stick to the item
in question.

I'm getting to really like the flavor of peanut oil. And since it's so
cheap, I think I need to try it for marinades......
It costs the same per _gallon_ as Olive or Grapeseed does per liter!
I'm paying $8.00 per gallon for peanut and currently only use it for
deep frying.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson