What is Escabeche?
Escabeche refers to the ancient style of cooking meat, which ends with a long soaking of vinegar or citrus juice before cold food. Although it comes from Mediterranean countries such as Turkey, Lebanon and Spain, the practice has spread as east as the Philippines and throughout the Western Nations of Latin America. The most commonly used with seafood, a characteristic feature of escaBeche is an acidic and often harsh nature of the marinade, which leaves meat filled with a cake and even a sweet flavor.
The predecessor of Escabeche in Spain and all places abroad is Arabic food al-Sikbaj , which includes a marinade combining sweet and sour elements. This food uses fish or other proteins such as lamb or chicken, along with vegetables such as eggplant and onion. After cooking meat and vegetables, it is cooked in the broth of saffron, cinnamon, figs, raisins, honey and cider or wine. When it is cooked, the tjdlo consumes either hot or cold.
It is assumed that the spaThe Něil and Portugal were introduced into a bowl of al-Sikbaj during the Moorish conquest between 790 and 1300 NL. After, as is often the case, homily new twists. Latin cultures usually used protein fish and replaced some of the distinctive Arabic spices for a distinctive Hispanic mixture.
This escaBeche often rests overnight - it is safe in the refrigerator - and then cold is served. After spices often square pieces of seafood, such as salmon, trout or sea bass, with spices such as pepper, thyme, garlic, bay leaf, salt, pepper, parsley and cloves, a mixture of vinegar, olive oil and white wine. Fish, often with vegetables, such as peppers, onions and carrots, are based and cook in this liquid. Once the pieces are completed cooking, y can be served with or chilled with it overnight.
Most chefs do not serve escaBeche directly from the refrigerator. Remove insteadThe pieces and marinade from the cold environment, which allows him to naturally warm up to room temperature before serving. The marinade is usually drizzled over the top of the meat just before meals.
Escabeche is presented in different ways. The bowl is usually served on fresh bread with sandwich vegetables such as salad and tomato slices or as the main bowl that accompanies the side of rice, potatoes or lenses. Some even use these uniquely flavored pieces to the top of a large salad. Different cultures put their own rotation on the bowl, such as Belize, which will turn its escaabeche into sweet and sour chicken soup.