Marinate meat before cooking helps them gently and adds wonderful flavor. Softening agents are often used in marinades are acidic ingredients such as vinegar, lemon juice, lime juice, yogurt and even wine. Fresh papaya, ginger and pineapple contain tenderizing enzymes, and they add exotic flavors as well. Marinades are wonderfully versatile flavor enhancers for cooking outdoors. The seafood recipes that you can come up with are only limited by your imagination. It beginsTheir acid or crumbly ingredients, and add the other ingredients. Popular choices include herbs (oregano, thyme), garlic, shallots, brown sugar or honey, soy sauce, cumin, black pepper, chili powder, Worcestershire sauce, tomato paste and mustard.
You may even be something you've already put in the refrigerator, as the standard of Italian salad dressing, and build additional flavor by adding herbs such as coriander, and season with chili powder.
Timing is important,the best of taste of your marinade. Marinating for too short a time, you can not penetrate the flavor of the marinade over the meat. Long-term results compared to marinate the meat to soften the fabric too. Here are some guidelines:
Tender cuts of beef can be marinated for 15 minutes, or up to 2 hours. These include Porterhouse, top loin, tenderloin, ribeye, filet of beef. Less tender cuts should marinate at least 6 hours or longer during the night. These includeFlank, skirt, top round and chuck shoulder steaks. If you marinate longer than 24 hours, the surface texture of the meat may be more than you want to be softened. Meat with a soft consistency when you cut into it is not what you want.
For tender of beef cuts - Porterhouse, top loin, tenderloin, rib eye, tenderloin marinade will do its job in less than 15 minutes, or you can spend up to two hours with the marinade. Marinated tender cuts need substantially less thanTime, at least 6 hours or preferably overnight. Flank steak, steak, steaks up and chuck shoulder all benefit from longer marinating.
You should marinate food in the refrigerator, never at room temperature. Never use a marinade. Must be removed after removing the meat it. Some marinades are great sauces served with the plate. But you do not use the marinade that has been in contact with the meat. Just reserve some of the marinade for use in sauce,and the remainder as a marinade.
The purpose of the pickling liquid is in contact with so much to have on the surface of the meat as possible. If using a food-safe plastic bag for marinating, make sure it is a measure quite tight on the meat so the marinade over the food more than the strength of the surface. Similarly, it is better to use a nonreactive container like a glass dish, make sure it is big enough for the meat may be flat, but is again a measure strongly enough so that theHis contact with meat in the marinade as possible. This is a good idea to turn the plastic bag over several times, or meat in the bowl to have exposure to the marinade evenly.
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