2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The word marina comes from the Latin marinara, which means sea. Years ago, seawater was used to store meat and fish because salt protected these products from spoiling. Marinades give food a magical taste, aroma and fragility. They are a liquid, sometimes with a sour taste (from added vinegar or lemons) and a bouquet of aromatic spices and herbs.
The marinade may include: soy sauce, bay leaf, basil, salt, pepper, garlic, horseradish, parsley, even wine or other alcohol. Thus, it gives tenderness to the marinated meat. It is enough to mix the ingredients and soak the meat for a while.
The different and main types of marinades are:
Chicken marinade
Includes olive oil, lemon, honey, vodka, garlic, thyme, devesil, basil, oregano and salt to taste.
Fish marinade
Includes soy sauce, chili sauce, white wine, onion, garlic, black pepper, brown sugar and water. It can also be used to flavor lamb or poultry.
Lamb marinade
Includes olive oil, lemon juice, parsley, rosemary, marjoram, tarragon, garlic, white pepper and salt.
Game marinade
Includes brandy, vinegar, water, garlic, onion, celery, allspice, salt, sugar, pepper and cloves. The meat is soaked for 48 hours, after which it can be soaked in whiskey and fruit puree for another 24 hours.
Liquid marinade
Suitable for cutlets, neck steaks and ham. Marinova for 10-12 hours. For this marinade, mix oil, vinegar, red wine, mustard, garlic, savory, paprika, salt, sugar and bay leaf.
Dry marinade
Suitable for cutlets, neck steaks, skewers and ham. In a bowl, mix onion, savory, black pepper, cumin, coriander, salt, dried parsley and mustard seeds.
Vegetable marinade
From olive oil, lemon, basil, oregano, thyme, garlic and salt. It is very suitable for flavoring mushrooms, zucchini, peppers and eggplants. After spreading with the marinade, they are baked on aluminum foil and on a barbecue.
Asian marinade
Includes soy sauce, chili sauce, peanut and sesame oil, white wine, apple cider vinegar, celery, garlic, onion, salt.
Universal marinade
From white wine, red pepper, onion flour, soy sauce and garlic powder.
Tips for preparing the marinade
- When preparing the marinade, it must be prepared at least 1 hour before marinating with it;
- When marinating, it is necessary to use a glass or ceramic container as a jar with a tightly closing lid (never a metal or plastic container, so as not to give another taste or color to the meat);
- The meat or fish to be marinated must be cut into pieces. If whole, they must be completely covered with the marinade and turned periodically and pierced in several places, because the marinade penetrates to a maximum depth of 1.5 cm;
- Tender chicken or fish are marinated for no more than 1 hour at room temperature so that they do not disintegrate afterwards; chicken breasts are good to marinate for 2 hours, and beef and pork - for 2 to 4 hours.
- When marinating for a long time, the container must be tightly closed and must be in the refrigerator;
- The longer the meat is in the marinade, the more it affects its taste;
- Most marinades can be stored in the refrigerator for about a month.
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