Saturday, 6 September 2014

MARINADES

A quote from the definitive cookbook  , Spices , Seasonings and Herbs .."Marinades are the beauty baths that touch up cheap cuts of meat and leftovers ."


Marinades not only tenderise , they add flavour to the tasteless.


The marinade was originally a sea going preparation : a brine for preserving fish .
The word marinade  means " to pickle in brine ", but now a days the marinade is used less to preserve and more to season and tenderise so other condiments  are now added alongside  salt in its preparation..


TIPS ON MARINADES ....


1 . The larger the exposed surface of the meat , the more easily the marinade to penetrate .
2. It is a good idea to put a weight on the meat in the marinade  to keep it completely covered .
3. The larger the size of the meat , the longer it will need to marinate.
4. When marinating for times longer than 24 hours , reduce the amount of vinegar , as its strength increases with time .
5. Any kind of wine can be used in a marinade but remember red wine will darken light coloured foods .
6. It is important to remember that when you marinate left overs ..that they have already been seasoned before .
. Keep marinades in a cool place or a refrigerator .

No comments:

Post a Comment