Preparation of raw and warm marinades


Raw marinades are prepared by mixing the ingredients without additional processing. Thanks to their versatility and speed of action, they are ideal for marinating products of various sizes – from small pieces to whole carcasses. To prepare a warm marinade, choose a recipe based on wine, vinegar or sour fruit juices. Mix the base with the other ingredients, bring to a boil over low heat and immediately remove from the stove. Cool the marinade to 30-35 °C, then pour it over the product and leave in a cool place for 12-24 hours.

Some experts believe that marinades, which contain a large amount of acid, destroy the muscle fibers of meat, poultry or fish: at first, the acid-burnt surface retains juices, but after a few hours the product loses moisture and becomes tough. If you leave the product in such a marinade for 10-12 hours, it will cook and the finished dish will turn out tough, having neither smell nor taste. To prevent this from happening, it is recommended to add vegetable oil to such marinades. Less aggressive marinades are those prepared on the basis of yogurt, kefir or low-fat milk. After all, thanks to lactic acid, the product becomes more tender and at the same time is not able to cook.Preparation of raw and warm marinades

Heated marinades slowly penetrate the product, giving the finished dish a unique richness of taste. One way to prepare such a marinade is to heat vegetable oil, add spices, for example, thyme, cinnamon, coriander, marjoram, aromatic and black peppercorns, bay leaf, cloves (add rosemary for lamb). Stir and cool. Add soy sauce, lemon juice, minced garlic and chopped ginger. Pour the prepared marinade with the product.

Dry marinating involves coating the product in vegetable oil and generously sprinkling with chopped fresh or dried herbs and spices. Meat or poultry is sometimes stuffed by inserting pieces of garlic, onions and stems of aromatic herbs into the punctures. Place the product under slight pressure and let it brew for 2-3 hours at room temperature or 12 hours in the refrigerator.

Liquid marinades are prepared from various liquids, such as wine, vinegar, sour fruit juice, beer, natural yogurt or kefir, with the addition of herbs and spices. If the meat is not very fatty, it is recommended to add vegetable oil. Then pour the marinade over the product, close the lid and leave the meat, fish, poultry or vegetables to stand for 2-3 hours at room temperature or 12 hours in the refrigerator.


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