How can I choose the best acetic marinade?

whether it is the purpose to offer a piece of meat, fill it with the complexity of flavors or both is vinegar for many chefs. Almost all marinades include some acidic liquid that helps break the connective tissue in meat or fibers in string vegetables and vinegar performs especially well. The shelves of the grocery store are supplied by all species, from the acetic marinade, which is made of red or white wines, to those that include fruit figs or spicy balsamic vinegar. The best acerted marinade you can choose will depend on its purpose and the quality and combination of ingredients in the bowl.

More delicate poultry or fish meat is generally responding best to white wine, apple cider or even a vinegar marinade based on rice. It is important to know because the acetic marinades begin to occupy collagen as soon as the meat is hit by liquid, shorter marinating time is required. In particular, the fish will actually start "cook" if you let yourself marinate for too long.

white or apple vinegar vinegar for fish and poultry can handle any number of accessories. Many chefs use a little olive or rapeseed oil to make the meat cover and help it remain wet during cooking. Chopped fresh herbs, such as basil, rosemary or tarragon, help deepen the taste and Ginger adds a spicy high note. Some chefs like little mustard and others prefer Asian soy sauce. Little garlic, dash pepper and - voila! - Marinade is ready.

red meat, pork and hard vegetables are better with red wine marinade. Marinade times can be much longer for red meat because red meat is less delicate than white. Many chefs use vinegar marinade to prepare meat and add mustard and ketchup or tomato paste, as well as a lot of chopped onions, green pepper and ginger Pur & Eacute; ed in the blender. Depending on the type of taste that they are after, chefs can add a handful of rack or several cocktails steak sauce, hot sauces or even curry powder.

In a pinch you can use vinegar of white wine, but most chefs consider its taste too bossy. If the chef prepares cheaper and harder cut of meat and has nothing else at hand, but vinegar vinegar will very well break the tissue of meat connective tissue. It is good to add some olive oil and maybe deepen the taste of steak or soy sauce.