1

votes

Paleo marinade oils?

Answered on August 19, 2014
Created January 02, 2012 at 2:47 PM

I'm looking for a good paleo marinade oil mainly for chicken and shrimp, but also for red meat. I understand that olive oil is not optimal when cooked, so that's out, as are obviously all seed oils. Coconut oil is solid in the fridge, as is butter and ghee.

I just picked up this red palm oil which I think is paleo. It is "spreadable" at fridge temperature, and liquid at room temp, but will have to test if it works as a marinade. Is it ok to marinade chicken at room temperature for 1-3 hours?

Any tips or other ideas?

9f54852ea376e8e416356f547611e052

(2957)

on January 04, 2012
at 09:16 AM

There's very little fat in chicken or shrimp...

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 03, 2012
at 06:51 PM

Pay-lee-ah-ci-tee. :P

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 03, 2012
at 03:39 PM

pale-e-oh-ah-si-tee that's not redundant

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 03, 2012
at 03:06 PM

oils are said to carry the flavor, but I find that cooking regular cuts of meat provides enough oil for sauce flavors at the end. I would be more likely to provide an herbed dipping oil (butter??!) instead of marinating stuff in it. Less waste!

9f54852ea376e8e416356f547611e052

(2957)

on January 02, 2012
at 08:49 PM

I do marinate in acids, mostly lemon and balsamic vinegar, as well, but I'd like to keep oils in my repertoire for variety. I'm no foodie at all, so is there a particular reason to ditch the oils altogether?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 02, 2012
at 05:30 PM

You're crazy, a redundant 'o'! I claim 'paleosity' as well.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 02, 2012
at 03:52 PM

-1 s/b paleoosity, not a place where you might live. T/B I already trademarked it. Paleoosity 2.0 perhaps?

C2ad96801ec1e22d2bf62475b6e52751

(1416)

on January 02, 2012
at 03:34 PM

+1 for "paleocity"

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4 Answers

best answer

5
Ce7e28769d92d5de5533e775b1de966e

on January 02, 2012
at 03:43 PM

I've actually never used an oil in a marinade, sans a few shots of sesame oil, as it, to me, seems to hinder the flavours actually being enveloped by the meat. Kind of like a little wall. Definitely fat is used when cooking and I'll take some of the marinade, before the protein goes into it, out and will hold it back and use as basting or a side sauce - just whisking a little avocado or mac nut oil into it.

Here is a list of 10 marinades with a bit of a background on the different styles such as acid and dairy. I have not personally used any of these but reading through the ingredients and such - they're solid.

Just a note that if you have extra or seem to have a lot in the batch don't reuse unless you cook it first, raw meat juices, or just put some to the side before the protein is added.

And here is a favourite marinade of mine that I use for pork (good on chix too):

6 canned chipotle chiles in adobo, stemmed, plus 2 tablespoons of sauce from the can, 5 garlic cloves, thinly sliced, One 3-inch strip of orange zest, 3/4 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tablespoons red wine vinegar, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon freshly ground pepper.

Combine all of it and simmer on the stove for 3-5 minutes until it's reduced by about a third. Puree it and let cool. Coat 1-2lbs of pork tenderloin with about 1/4c and toss in the fridge for at least two hours.

If you have any left just store in a jar if you think you'll use in a couple of days or freeze in ice cube trays and pop out. Totally tasty to add to soups and stuff.

--EDIT-- Regarding the raw chicken, IMO don't leave it out for any length of time, use the fridge the entire time you're marinating. On the counter before cooking is fine. Poultry is so weird in regards to bacteria that again, IMO, it's better to be safe than sorry and to use the fridge for temperature control so you stay healthy.

Palm Oil is kind of fun, the flavour is really interesting. I only use little bits so maybe others can help guide you through more uses.

3
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 02, 2012
at 02:59 PM

Certainly try the palm oil, but being "spreadable" at fridge temperatures doesn't sound like it's going to do the trick though. It needs to be a solvent for fat-soluble flavorants.

I'd stick with olive oil, simply because it has the best properties for the job to be done. It's a liquid at fridge temperatures and has a fairly high paleocity. (I'm trademarking that as a measure of paleo "worth"). You're not like to consume a lot of olive oil in a marinade, so the detrimental effects of cooking with olive oil are mitigated to a significant degree.

C2ad96801ec1e22d2bf62475b6e52751

(1416)

on January 02, 2012
at 03:34 PM

+1 for "paleocity"

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 02, 2012
at 03:52 PM

-1 s/b paleoosity, not a place where you might live. T/B I already trademarked it. Paleoosity 2.0 perhaps?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 02, 2012
at 05:30 PM

You're crazy, a redundant 'o'! I claim 'paleosity' as well.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 03, 2012
at 06:51 PM

Pay-lee-ah-ci-tee. :P

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 03, 2012
at 03:39 PM

pale-e-oh-ah-si-tee that's not redundant

2
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 02, 2012
at 03:55 PM

I would ditch the oil and just use an acid to marinate and then a liquid oil to brush on while cooking, like melted bacon or coconut fat. It is also easier to make a dipping sauce and dip the unadulterated cooked shrimp into it, or brush it on at the end of cooking.

9f54852ea376e8e416356f547611e052

(2957)

on January 02, 2012
at 08:49 PM

I do marinate in acids, mostly lemon and balsamic vinegar, as well, but I'd like to keep oils in my repertoire for variety. I'm no foodie at all, so is there a particular reason to ditch the oils altogether?

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on January 03, 2012
at 03:06 PM

oils are said to carry the flavor, but I find that cooking regular cuts of meat provides enough oil for sauce flavors at the end. I would be more likely to provide an herbed dipping oil (butter??!) instead of marinating stuff in it. Less waste!

9f54852ea376e8e416356f547611e052

(2957)

on January 04, 2012
at 09:16 AM

There's very little fat in chicken or shrimp...

1
Ca1150430b1904659742ce2cad621c7d

(12540)

on January 02, 2012
at 03:01 PM

I tend to use avocado or macadamia nut oils for these kinds of meals. The other option, for me, is to leave the oil out completely from the marinade, and add the oil as a 'baste' when I cook. That opens the door to things like ghee, coconut oil, etc.

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