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Written by David Smith
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Sunday, 13 January 2008 |
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MARY’S LEG OF LAMB (Mary's Basic Ingredients for the Marinating Stick)
ingredients lemon zest
fresh rosemary
Push sticks inside, one on each side or one from each end (watch out for the bone). FOR TURKEY (Mary's Basic Ingredients for the Marinating Stick)
ingredients Chopped garlic Chopped onion Chopped celery Fill stick, and insert from the inside of thigh up through the breast.
FOR BEEF OR PORK (Mary's Basic Ingredients for the Marinating Stick)
ingredients Chopped garlic Chopped onion Chopped celery Fill your sticks, and insert sticks in meat, one from each end.
ADDITIONAL COMPLETE RECIPES COME WITH PURCHASE (PACKAGED) !!!!! |
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Last Updated ( Wednesday, 29 October 2008 )
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Welcome to Mary's MarinatingStick.com |
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Written by David Smith
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Wednesday, 25 October 2006 |
Here’s what prominent Chicago chefs had to say about Mary’s Marinating Stick!
“… I found it [Mary’s Marinating Stick] was extremely easy to use. After filling it with desired herbs, you just insert the basting stick [Mary’s Marinating Stick] into the meat. Once in the oven, the fat and natural juices from the meat allow the basting stick [Mary’s Marinating Stick] to internally baste. The flavors were evenly distributed and not overpowering. It’s a great tool for any kitchen.” (2003) Mike Witt, Sous Chef
Mas Restaurant, Chicago “After two hours of cooking [with Mary’s Marinating Stick] not only was the meat perfectly seasoned throughout- but it was moist, more succulent than it would have been without using the stick. This would be the perfect tool for chefs faced with the task of preparing meals for a large audience such as conventions, large hotels, caterers, etc. The device would save hours of marinating time. It’s quick and easy to use. I think you’ve got a winner!” (2003) Robert Walsh, Head Chef
Jilly’s Italian Steakhouse, Chicago
   
“The Marinating Stick did enhance the flavor of the meat. The tool was easy to use. ... I would recommend the tool for use.” (2004) Robin Palyas, Independent Product Evaluator Al-Clad Metal Crafters LLC Mrs. Palyas was commissioned to test Mary's Marinating Stick and report its effectiveness and durability to All-Clad Metal Crafters LLC. She tested Mary's Marinating Stick on three separate meats: a 3lb rump roast, a 6lb turkey, and a 2.8lb rump roast. In her report she indicated that when testing Mary's Marinating Stick she placed various aromatics and seasoning into the stick before inserting it into the meat. During the cooking cycle the stick did not move or smoke. After the cooking cycle, she noted that "the meat did not stick to the tool, and it was very easy to pull out". ..."The meat looked juicy, smelled great, and was tender"...."The taste of the spices seemed to be more distributed throughout the roast; the flavor was not only on top." ....."The stick was also rather easy to clean and cleaned well." |
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Last Updated ( Monday, 17 December 2007 )
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