2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Marinating is a very common part of cooking and is present in every kitchen in one form or another. In our country it is the result of great experience due to our enviable activity in the field of home canning.
Marinating in the past was used mainly for fish and was called aqua marina - sea water. Today, in addition to seafood, marinades are used mainly for meat and harder vegetables.
Nowadays, marinating has evolved from a technique only for storing food, to a culinary way to soften it and enrich it with additional flavors.
From ordinary salt water, today the marinade has been transformed mainly into a mixture of vinegar or lemon, fat, various fresh or dry spices and salt, each of which has its own role. While fat is the carrier of the aroma of spices, the acid contributes to a fresher taste and softens hard veins.
Under the influence of the selected acid (acetic, citric acid or any other acid), partial protein hydrolysis takes place in the meat.
It breaks down into poly and dipeptides, and in the stomach, under the influence of gastric enzymes, this process continues until the formation of amino acids.
This makes the meat easier to digest. In this marinade, each type of meat can stay up to three days. The longer the meat stays in the marinade, the tastier and more fragrant it will be in the end.
To soften harder meat, it is best to use milk-based marinades. This is a popular technique in India. There, tough meats such as goat and lamb are softened by dipping them in yoghurt beforehand. In just a few hours, the meat becomes tasty and tender.
Another type of marinade is the so-called. enzymatic. Necessary products for them are figs, melon, papaya, ginger and kiwi. This type of marinade is quite aggressive.
It helps break down muscle fibers and the collagen that connects them. Care must be taken with it, as it is possible to turn a piece of meat into a porridge. The residence time depends on how tough the meat is, but it is usually given up to two or three hours.
Of the meat products, only the steaks become juicy in the oven with a little liquid in the pan. It can be water, beer, wine, etc. or covered with sauerkraut.
Grilled meats are drier in any case, but if pre-marinated, they will become an exquisite dish. When baking, sprinkle with lemon juice to maintain its density. Salt at the end. The juiciest ones are those in [pressure cooker].
All types of marinade give flavor to the meat. However, not all of them make it more fragile. An exception is marinating in pure lemon juice, as well as in yogurt or thick kefir.
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