Have you ever thought what gives a dish its
distinct taste?
No!
Dear it is the way you marinade it.
The meat,
chicken or even fish that you are relishing may have been well-marinated! Used as liquid, spice rub or a paste, a
marinade can add immense flavour to meet and poultry, seafood and vegetables
and even tenderize tougher cuts of the meat.
How it works:
Variety of
liquid marinades can be used with vinegar, lemon juice and or yogurt, which can
be combined with spice powders, flavored oils and herbs. The acids present in the marinade try and
soften the surface texture of the meat, allowing it to cook quickly, while the
oils add moisture to the meat and prevent it from burning while being
cooked. Aromatics such as dried herbs,
minced red chilies, garlic and shallots are used too. The process of marinating can last for a few
hours or even a day.
The ways it can be done:
Marinating can
be done in two key ways: One, via a syringe, where the thin liquid marinade has
to be injected into the meat, and two, through soaking where the meat, poultry
or seafood is immersed in the liquid and put into a dish or a sealable plastic
bag, which seals the outside air.
Seasonings and rubs:
Seasoning is
used to enhance the already present flavour and they must always be used
cautiously. Rubs, on the other hand are
coarser and can be used more liberally.
When using a rub, surface of the meat should be brushed first with oil
and then it should be rubbed before grilling.
Time duration of the marinate
-Meat: Three
hours to overnight (in the fridge)
-Chicken
breasts: Roughly two to 3 hours.
-Seafood like
prawns, Pomfret and rawas: One hour for Pomfret two for rawas.
pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsltWzHMPQnWfuqQDkfnRh0eYy1UHDPeg5u3juR7e7fXb5lpk_hh1WWIf0KJ_HCkXh8BeP-97wRrBGeu6_s5Gim4fkIpJwV_HlWqSbS_6xRG4wZsgTnx52n9suchDcwlcckueVWKO-C0/s1600/IMG_0181.JPG
