The marinade is a cooking technique that involves soaking a food, in this case a piece of meat, in liquid, preferably one that includes oil and acid.
Before it was considered a conservation method, currently it is mainly used to improve the qualities of meat: its flavor, color, aroma and softness.
The time of marinade can range from a few hours to several days, it all depends on the cut of meat and ingredients of the liquid mixture, for example, acids, such as vinegar and lemon should not be left more than a couple of hours because they can undo the meat and make it pasty.
The most used ingredients in marinated are: vegetable oils, fruit juices, wine, beer, vinaigrettes, herbs and tomato sauce.
Dare to marinate the meat and add a unique flavor, with these tips:
- The ingredients and sweet herbs in a marinade are recommended for lamb and poultry.
- Place the marinated meat in a vacuum bag so that it is completely in contact with the liquid mixture and does not get impregnated with odors of other foods in the refrigerator.
- It uses an average of 250 milliliters of marinade per kilo of meat.
- To speed up the marinating process you can inject the meat (like turkey) with the mixture, so the marinade will be from the inside out.
- Use glass, porcelain or stainless steel molds, first and foremost, avoid aluminum as they can react to the acid in the mixture.
- Once the meat is ready, discard the marinade, do not use it to spread cooked meat or marinate other cuts.
- If you are going to marinate meat and vegetables, do it in different containers.
A wild mix and super easy to prepare is the marinade composed of olive oil and aromatic herbs. You can also add fruit juices, spices, wine and dairy. It is worth experimenting!