Sometimes the secret ingredient that will perk up your next meal is right under your nose, or in the case of the orange, ever present and mostly overlooked. When I teach about marinades or dressings, part of the lesson is about what makes a good dressing/marinade. The goal is to strike a balance using acid, fat (as in oil), sugar, and salt. An orange satisfies 51 percent of the equation; it's both sweet and acidic. I give it an extra one percent for its pleasing flavor.
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