Marinating Tips
January 5, 2009
Following the right techniques of marinating can give extra marks to your cooking. Your face brightens up when your kids devour even the last morsel of what you have cooked.
Usually, most of the best chefs wills agree that optimally marinated fish, chicken, seafood, meat and even vegetarian dishes can churn out successfully if you have used the right techniques of marinating some hours before you cook. Following the right blend of marinades can make your dish even more lip smacking than before, be it cooking, grilling, barbeque or baking.
Some useful marinating tips that can be applied to enhance the taste of all barbecues, fries or grills are as follows.
1. The time of marinating is influenced by the type and size of the food which you want to marinate. It brings out the distinct flavor of your food whether it be fish, meat or any other food. Ideally, the marinating time for fish and seafood is 15 minutes to an hour. For bird meat it is around half an hour to three hours. And red meat should be kept dipped in the marinades overnight, inside the refrigerator. However, vegetables do not need marinating for long hours. Half an hour is enough for marinating them.
2. Ensure that all the marinating ingredients are uniformly rubbed all over and cover the food items totally. This way the food will absorb all the spices and herbs properly, resulting in enhancing the taste of your recipe.
3. Remove the skin and layers of fat before marinating fish, meat, chicken or any poultry, as it will result in perfect penetration of each and every ingredient of the marinades.
4. Never use metal utensils to marinate the food which requires marinating time of more than 2 hours or so, especially red meat, as it takes the whole night to marinate. This is because the acidic ingredients in the marinades chemically react with the metal imparting an unpleasant taste to the marinated foodstuffs. Due to this, it becomes unhealthy to eat as it can result in food poisoning. It is best to marinate with glass, plastic or ceramic utensils. You can use zip pouches as well, to marinate fish, chicken, meat of vegetables.
5. Never reuse the marinade in any other dish as there is risk of transferring harmful bacteria and it can cause food poisoning.
6. Ensure that the marinade is not very thick, as it cannot penetrate very well, which will affect the final flavor of the dish.
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