What is the soy sauce?
The primary purpose of any marinade is to add a taste. Many marinades also have a secondary purpose, which is to break down the connective tissue in the meat to make them more tender. The acidic ingredients found in vinegar, beer, wine and some other foods are essential for the speaking process. The soy sauce in the soy sauce also fulfills this function. Beef, chicken and pork benefits for several hours while sucking marinade, while molluscs, seafood and non -Meat substitutes such as tofu or tempeh require much less time. Good soy sauce marinade can be as simple as soy sauce, small oil and maybe some garlic, but many creative chefs experiment with a wide range of other ingredients to add dimension.
Lemon, lime or orange juice is one of the popular accessories. Citrus brings a high note to match the darker tonuso sauce. This type of marinade soy sauce is especially good with fish steaks or fillets, as well as molluscs. Fish have maLou connective tissue, so it is important not to let it spend excessive time in swimming, because it actually cooks meat and reverses it.
red meat and pork can stand on an intensively flavored soy sauce. Heat from mustard, horseradish or hot sauce adds fire. Another option is finely ground ginger and garlic and possibly splashing wine or sherry. Some chefs find that ketchup or even sliced tomatoes deepen the taste and others decide to add steak sauce or liquid smoke.
popular chicken marinade requires little ingredients. In addition to soy sauce and oils, some ground ginger and garlic add depth and compression of lemon or lime gives another taste. Only a few drops of sesame oil give this marinade a wonderful taste. Intelitions of the Asian theme, a small five spice works nicely. An alternatively small curry or paste adds a zipper.
marinades are not limited to meat. Tofu, youMPEH, Seiten and other vegetarian proteins beautifully take soy sauce. These types of food do not require an offer, so about 20 minutes is enough time to add taste. Even some vegetables respond to marinating. Mushrooms, carrots and root vegetables, such as pastin or turnip, are good candidates. As with fish costs and vegetarian non -remaining, soaking only a few minutes is enough time.