Six Practical Tips For Preparing Marinades
Marinating is a cooking technique that is amazing for adding flavor to food. Marinades can be used on poultry, red meat, fish, or even vegetables. Marinades are also a great way to tenderize tough meat. Being able to make a good marinade is a valuable skill for any cook to have. Here are six essential tips for marinating properly.
Always Use a Refrigerator
Leaving a marinade at room temperature is a big no-no. This will allow bacteria to grow in the marinade, potentially leading to serious illness.
Include an Acid
Acidic components are essential for tenderizing tough meat, as well as for helping the marinade's flavor to penetrate deeper. Some great choices for an acid to use in a marinade include vinegar, buttermilk, citrus juice, and wine.
Include a Fat
Fats in a marinade impart flavor and serve to moisten the food. Good fats to use include olive oil, coconut milk, yogurt, or duck fat.
Include Seasoning
The final essential component of a good marinade is the seasoning, which provides a marinade with most of its flavor. An enormous variety of herbs and spices can be included in a great marinade. Among the top choices are garlic, onion, pepper, cumin, rosemary, and thyme.
Prepare Enough Marinade
Too little marinade will result in food that lacks flavor and may still be too tough. Using about half a cup of marinade for each pound of food is the rule to follow.
Marinate For the Right Length of Time
Different foods should be marinated for different lengths of time. Fish can be marinated for 15 minutes to an hour. Vegetables require just 15 to 30 minutes of marination. For poultry, the right time frame is 30 minutes to three hours. Red meat should be marinated for anything from half an hour to overnight.
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