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Preserve

Marinade for Grilling

A simple oil and vinegar mixture seasoned with pepper for brushing or soaking meats before grilling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Olive and vinegar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Marinade for Grilling

Ingredients

Directions

Make the marinade

  1. In a bowl, combine olive oil or melted butter with vinegar.

  2. Add pepper to taste and mix well.

Use the marinade

  1. Use this marinade to brush over meats before grilling or soak the meat in it for an hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Olive oil or melted butter
Fat that carries flavor and helps keep the meat surface moist while grilling.
Vinegar
Adds acidity that brightens the flavor and slightly tenderizes the meat's surface.

The step that matters

Soaking the meat. Soaking meat in an acidic marinade for too long can make its surface soft and mushy. Keep the soak to the time given in the recipe, which is one hour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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