INTRODUCTION TO MARINADES
A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in order to absorb flavour and in some instances to be tenderized.
Marinades contain an acid (lemon juice, vinegar or wine) and herbs or spices.
The acid ingredients are especially important for tough cuts of meat because it serves as a tenderizer.
Three important functions of marinating food are:
- To flavour
- To moisturize
- To tenderize
Meat or vegetables marinating time in refrigerator
Chicken (boneless) – 1-2 hours
Chicken (bone -in) mutton – 1-5 hour
Beef – 4 hours to overnight
Fish – 30 minutes
Vegetables – 30-60 minutes
MARINATEING FOOD
- Marinades contain oil, an acid such as vinegar, lemon juice or tomato juice and seasonings.
- For flavouring herbs, spice and alcohol can be added.
- Marinate covered food in the refrigerator for a period of time to add extra flavour.
- Success of food also depend upon marination of the food.
- In Indian marinating curd, spices, salt and ginger-garlic paste is often used.
- Use glass, stainless steel, plastic or disposable aluminium bowl or pans to marinate foods.
- Do not use aluminium or brass pans as they react to the acid in the marinade.
THREE TYPES OF INGREDIENTS USE FOR MARINADES
- ACID BASE: acid base ingredients like red or white wine, all types of vinegars, tomato or citrus juice and buttermilk or yoghurt acids help the marinade food in tenderizing particularly tough cuts of meat.
- OIL: oils are used to moist the base and to add flavour.
FLAVOURING AND SEASONING:
- it includes the fresh or dried herbs and spices. Wine is widely used for flavouring.
- Indian food may carry garlic and ginger paste, chili peppers, shallots and mustard.
- Salt can be used to both flavour and tenderize the meat in all kind of food.
- Sweeteners such as molasses or honey are also used and the sugar can give meats a brown colour when they are cooked.
- Chinese use soy sauce, oyster and fish sauce are common as well.