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gartners_marinade_-_knock_off [2024/08/15 20:02] jforbes |
gartners_marinade_-_knock_off [2024/09/30 02:33] (current) jforbes [Ingredients] |
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | * Canola Oil: 55% of 1800g = 990g | + | * Canola Oil: 990g - 55% |
| - | * Worcestershire Sauce: 20% of 1800g = 360g | + | * Worcestershire Sauce: |
| - | * McCormick Unseasoned Meat Tenderizer: 14.7% of 1800g = 265.8g | + | * McCormick Unseasoned Meat Tenderizer: |
| - | * Ribotide: 0.3% of 1800g = 5.4g | + | * MSG: 9g - 0.5% |
| - | * Xanthan Gum: 0.5% of 1800g = 9g | + | * Xanthan Gum: 9g - 0.5% |
| + | * Ribotide: | ||
| + | |||
| + | ^ Ingredient | ||
| + | | Canola Oil | 1,314 | g | 73% | | ||
| + | | Worcestershire Sauce | 486 | g | 27% | | ||
| + | | McCormick Unseasoned Meat Tenderizer | ||
| + | | MSG | ||
| + | | Xanthan Gum | 5 | ||
| + | | Ribotide | ||
| + | | Total | 1,800 | ||
| + | |||
| ==== Spices: ==== | ==== Spices: ==== | ||
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| * Conclusion: | * Conclusion: | ||
| * The marinade should be shelf-stable if stored in a cool, dark place, ideally in a sealed container to prevent oxidation and contamination. However, for long-term storage, refrigeration could help maintain the quality of the spices and oil. If any ingredients are prone to spoilage, such as fresh garlic or onions (not present here), they could reduce shelf stability. | * The marinade should be shelf-stable if stored in a cool, dark place, ideally in a sealed container to prevent oxidation and contamination. However, for long-term storage, refrigeration could help maintain the quality of the spices and oil. If any ingredients are prone to spoilage, such as fresh garlic or onions (not present here), they could reduce shelf stability. | ||
| - | * | + | |
| For commercial or prolonged storage, it might be wise to monitor the marinade for any signs of spoilage or separation over time. | For commercial or prolonged storage, it might be wise to monitor the marinade for any signs of spoilage or separation over time. | ||