Marinating is not just simply soaking meat in liquid; it is a complex art that can elevate any piece of meat to a new level of culinary perfection.
Marinating meat is key to improving flavor and texture, but we need to be careful how we do it. Improper use of marinade can ruin the taste of meat.
Proper preparation of meat for marinating
Before placing the meat in the marinade, it must be dried well with a paper towel. This is key, as the flavors from the marinade should soak into the meat, not remain on its surface. On the grill or in the pan, the meat must be almost dry in order for it to brown nicely and develop its true flavor.
Key ingredients of the marinade
A marinade is usually a mixture of salt, acid and fat. Each type of meat requires a different ratio of these three components. Salt helps keep the meat juicy, but too much salt can dry out the meat and ruin its flavor. It's the right ratio two cups of oil, half a cup of acid and one teaspoon of salt.
Different types of meat require different amounts of salt. For example, fatty cuts of beef they need more salt, while lean cuts need more fat and less salt. At pork we must not forget the salt, as it helps to soften the meat fibers and make it juicier. Salt should only be added to the fish in the last few minutes, as the fish will fall apart quickly if they are in the marinade for too long.
When marinating meat, it is important to experiment with different flavors. Add olive or sunflower oil, lemon or orange juice, yogurt or even tomato juice.
Aromatic herbs and spices, such as grated lemon zest, crushed garlic, fresh herbs and grated ginger will add depth of flavor to the marinade. Always taste the marinade before putting the meat in it. If you don't like the taste of the marinade, you won't like the meat cooked in it either.
Marinating time
Different types of meat require different marinating times. Fish it should not be marinated for longer than an hour, while the chicken meat can remain in the marinade overnight.
When you have marinated the meat, always marinate it before grilling wipe dry. This is especially important if the marinade contains a sweet ingredient such as honey. If it remains on the meat during frying, it will burn and ruin the taste of the dish. Excess oil from the marinade can also cause problems, as it can start to smoke or even catch fire at high temperatures.
Tips for the perfect marinade
• Always taste the marinade before adding the meat.
• Use fresh ingredients for the best taste.
• Experiment with different flavors and find out what works best for you.
• Pay attention to the marinating time and the type of meat.
• Always wipe excess marinade from meat before cooking.
