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OM 2121 C.2 ™ & © Char-Griller / A&J Mfg. 18
MARINADE POUR POULET : Combinez 120 ml de sauce de soja, 60 ml d’huile végé-
tale, 60 ml de vinaigre de vin rouge, 1 cuillère à thé d’origan, ½ cuillère à thé de
basilic doux, ½ cuillère à thé d’ail en poudre avec du persil et ¼ cuillère à thé de
poivre. Versez sur les morceaux de poulet dans un récipient non métallique. Cou-
vrez et mettez au frais jusqu’au lendemain, en tournant de temps en temps. Utilisez
la marinade pour arroser le poulet lors de la cuisson.
MARINADE POUR VIANDE : pour steaks, côtelettes et hamburgers : Combinez x ml
de sauce de soja, 2 gros oignons hachés gros et 2 gousses d’ail (coupées en deux)
dans un mixeur électrique; couvrez, mixez à vitesse haute pendant 1 minute ou jus-
qu’à ce que le mélange soit onctueux. Mélanger 60 ml de colorant pour sauce
(Kitchen Bouquet et Gravy Master) et 2 cuillères à thé d'assaisonnement Beau
Monde (ou 1 cuillère à thé de glutamate de sodium et une cuillère à thé de sel aro-
matisé). Laissez la viande mariner à température ambiante pendant 2 heures ou
réfrigérez pendant 24 heures max. dans un récipient couvert. Laissez la viande at-
teindre la température ambiante avant la cuisson.
MARINADE POUR KEBAB : Mélangez 240 ml de sauce de soja, 120 ml de sucre
brun, 120 ml de vinaigre, 120 ml de jus d’ananas, 2 cuillères à thé de sel, ½ cuil-
lère à thé de poudre d’ail et amenez à ébullition. Marinez le bœuf pendant au moins
4 heures.
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