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Southern Illinoisan in Carbondale, Illinois

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This newspaper page contains 5 articles. Subscribers can read the full text of each article.

Newspaper

Southern Illinoisan

Location

Carbondale, Illinois, United States of America

Date

Aug 08, 1979

Page

6

Marinades Through History From Many Cultures

The article traces the origins of marinating meat across centuries and regions, describing how different cultures developed and refined sauces and bathes. It highlights German medieval roots and the sauerbraten legend, and cites dishes like shish kebab, teriyaki, and Coq au Vin as examples of how marinating enhances tenderness, juiciness, and flavor.

Marilyn Stringer Johnson County Home Economics Extension Germany

Marinade magic adds flavor juiciness and tenderness

Southern Illinois and Pantry Patter notes marinade roots in sea brine and explains why marinating benefits meat and fish. It covers flavor juiciness tenderness and variety with several marinade recipes including steak with oil onion vinegar sherry and herbs plus a soy orange marmalade mix and general tips like marinating duration and basting.

Spain Germany

Marinades and Their Uses in Meat Preparation

Practical guide on selecting and using marinades to flavor and tenderize meat. Covers vessel safety, cooking and raw marinades, time guides from minutes to 24 hours, and example blends for fish, lamb, pork, beef, and chicken. Warns on bacterial growth with extended marinating and suggests refrigeration.

Ground beef labeling rules and fat content overview

A consumer guide to ground beef fat content and federal inspection standards. It outlines fat limits, when added fat may appear in hamburger and ground beef, labeling requirements, and the roles of USDA Consumer and Marketing Service in approval and enforcement. It also covers case selection, grinding by butchers, and safe handling practices.

U.S Department of Agriculture USDA Consumer and Marketing Service

Lamb riblets with honey mustard glaze recipe from Redbook

A feature highlights thrifty lamb cuts with a Redbook recipe for lamb riblets in honey mustard glaze. The dish uses lamb riblets boiled then baked with a sauce of honey curry powder mustard soy and garlic for tender servings.

Cecily Brownstone Associated Press Elizabeth Alston Elizabeth Redbook

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