What is the marinade?
The marinade is a sauce that is designed to taste and pick meat. Marinades can also be used to flavor vegetables, especially heavier vegetables such as eggplant, zucchini and mushrooms. Usually the food is soaked in the marinade for at least a few hours and sometimes a few days before cooking. When it is soaked, the marinated food absorbs the tastes of the marinade and when it is cooked, the food will be more tasty and more complicated as a result. Many markets sell wrapped marinades and it is also easy to think of their own at home, especially with the help of a cookbook that provides opportunities and suggestions. The meat has been marinated as it can be strict and hard and the marinade chooses meat and improves the taste. Many cultures have a tradition of eating meat from older animals such as mutton, which comes from adults Sheep and this meat would be quite unpleasant if it was not marinated and slowly cooked.
When the marinade is proposed as claims, it includes acid asvinegar or lemon juice. The acid attacks the fibrous connective tissue between the muscles and softens it so that the meat is less stringed. As acid penetrates into the meat, it can also carry flavors along with it. Obviously, the longer the meat of marina is, the softer it will be when it is cooked, even if there is a point where the meat turns to the porridge, which is unnecessary.
aroma in marinades is very different. They can be spicy, smoke, sweet, bitter and acidic. They can use herbs, spices, fruit juices, vegetables such as garlic and onion, soy sauce, yogurt, wine, sugar, chocolate and a wide range of other ingredients. Very basic marinade may include vinegar, olive oil, herbs, salt and pepper, and this base can be infinitely revised and updated, for example, replace vinegar with orange juice and add brown sugar or molasses for sweet dark taste.
Once the food is marinated, it can be cooked in different ways. Many people like to grill marinated meals, but they can also be baked, bakedé, grilled, fried or steamed. Older meat tends to benefit from slow, fine stew, which helps even break the fibrous tissue of the meat, while the slices of chicken and steak can be quite excellent when they cook on the grill.