The post with the chef's advice is back by popular demand, with a new monthly frequency, but always ready to help you improve your cooking skills.
The Marinade "Marinatura" can be used for meat, fish and vegetables.
It can also be an alternative way to cooking.
The marinade for meat is used to flavor it and make it softer.
There are few rules for a good marinade:
Combine a fat substance (such as oil) with an acidic substance (such as lemon, white wine, red wine, vinegar, beer etc.) and 1 teaspoon of an emulsifying substance (e.g. mustard, soy lecithin etc.) by mixing them together with a blender.
To flavor the marinade you can use all the spices and flavors to taste (rosemary, sage, oregano, black pepper, turmeric, garlic, etc.)
Do not add salt to the marinade because the meat would release its liquids by dehydrating and becoming hard.
Heat the emulsion for a few minutes before adding spices and flavorings; when it cools, dip the meat, fish or vegetables.
The marinating times vary according to the size of the dish, starting from about 2 hours for Tagliata, chicken, ribs, skewers, etc. to around 6 hours for roasts, turkey, whole chickens, etc.
Arriving even after 6h for wild game meat such as deer and wild boar.
To preserve the marinade it must be placed in the refrigerator in a container with a lid or in a freezer bag at the most.
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