How can I choose the best Italian marinade?
No one cooks with the passion of Italian and the Italian marinade testifies to this truth. Some marinades work well with all kinds of meat, poultry, fish and even non -Meat main dishes like tofu and tempeh. The Italian marinade probably includes herbs such as thyme, basil and oregano, as well as members of the Allium family, such as onion and garlic. A good marinade will also contain some liquid, such as vinegar red wine, lemon or wine, which will help break down harder cuts of meat and vegetable fibers and also insert the taste deep into marinating foods.
The creation of a great Italian marinade is simple enough for most domestic chefs, but for those who are tied over time, there are several good, ridiculous marinades. This is one case where the term "you get what you pay", especially suitable. Marinades on Balent, which are full of preservatives, use unhealthy, cholesterol loaded fats, or pay no attention to the quality of their herbs ArniejlÉpe remains on the grocery store. A quick trip through the production department is likely to bring Italian marinade or two, which contains fresh herbs, no preservatives and healthier oils. They will almost certainly taste better for booting, although they will be a little more on the expensive side.
For uncertain chefs or those who have little time for spare, the Italian marinade in the grocery store can be even better with the addition of a few ground cloves of garlic and blob or two dijon mustard. Other additions may include finely chopped parsley, rosemary or sage. The wine deepens the taste of marinade designed for meat or poultry and beer works well for red meat and Italian marinade.
The wise chef knows that it mixes the marinade in a ceramic or glass bowl rather than in metal. It must also be soaked in a non -metallic pan to prevent oxidation. New cooks do not have to realize, ŽE while red meat is looking forward to marinated bathtubs in the fridge overnight, it's too much time for chicken, turkey or other poultry and too much time to fish. Acidity in the marinade decomposes collagen in fleshy foods; The finer the food, the swing will be too much marinating. The fish actually start the cooking process if it is to be marinated in a vinegar bath for more than 30 minutes to an hour!