How can I choose the best beer marinade?
People who like to lean up freezing beer for a sinking afternoon are also likely to enjoy meat that floated in a good beer marinade. The best beer marinade depends entirely on taste. Some like their steaks, chicken or other meat with a little caramelized sweets, while others prefer it a little bit of heat.
The serious beer drinkers have no doubt popular or two, probably from a microbrewery. Soaking ribs, chicken breast or pork chop in a deeply flavored dark beer or light light pale beer not only takes the meat by breaking collagen, but soak directly in and adds the fine taste that brings the taste of meat. Cheaper beer also takes, but the taste may not be so pronounced.
Beer Marinade works as well with shells, shrimp and heartfelt fish such as steaks of swords or tuna. Even tofu or tempeh can take a beer bath, so vegetarians may not feel free. The trick is timing; Red meat can handle sdub for several hours or completeCe overnight. Pork needs less time in drinking and chicken must only marinate a few hours. For seafood and nonmiasts it is sufficient for about half an hour.
The assembly of the beer marinade is not difficult. It can be as easy as just pouring meat for meat or complex as the chef wishes. Simple beer marinade for red meat may include ground ginger and garlic, several tamari shivers or soy sauce and a little sweetener like honey. For those who like tomato grilling, a small ketchup or grilled sauce works well. Many herbs such as Cilantro or Basil, add a nice touch.
pork chops and pork sausages are extra wonder when marinated in beer with lots of ground ginger and orange or mixed fruit container. If there is no marmalade at hand, the wise chef can instead use a can of cranberry sauce. Some garlic and fine mint heIon adds enthusiasm and a few drops of hot sauce cause this marinade to perfect for anyone who goes for burns.
Chicken risks the risk of drying out when grilled or grilled without marinating first. A mixture of beer and salad oil 3: 1 will also keep chicken breasts without skin. This marinade likes a few sprayers of lemon or pineapple juice. Chop some herbs and it's done.
The excellent marinade for fish and molluscs includes beer and tequila, to which a large amount of salad oil has been added. Lime juice is a necessity for this marinade, as well as Kmin, coriander and garlic. For the real flavor to the south outside the border, some pepper adds jalapeno heat.