Mar­i­nat­ing is an impor­tant step in cook­ing, espe­cial­ly when it comes to fry­ing it over an open fire. The main goal is to soft­en the prod­uct in order to increase its palata­bil­i­ty and make it eas­i­er for the stom­ach to digest. What is the best way to mar­i­nate meat, fish and mush­rooms?

Marinade for meat

Marinade for meat

There are many types of mari­nade for meat in the oven, bar­be­cue, grilling, etc. Acid-rich com­po­nents play the main vio­lin in it. They help to soft­en the meat and pro­tect it from bac­te­ria that cause decom­po­si­tion. Usu­al­ly dry wine, lemon juice, pulp of fruits and berries, vine­gar are used in this capac­i­ty. Addi­tion­al com­po­nents include veg­etable oil and spices. The first has a very good prop­er­ty — the aro­mas of var­i­ous spices dis­solve in it, with­out which it is dif­fi­cult to imag­ine a mari­nade for meat.

Here are the most pop­u­lar recipes:

    squeeze the juice from one lemon, add chopped ginger root to it — 30–40 g, natural yogurt without additives — 200 ml, a couple of chopped garlic cloves and spices — ground black pepper, coriander, paprika, cumin and salt. Mix and use as directed;
    squeeze juice from 2–3 pomegranates. Add chopped onion, a handful of cranberries to it and puree with a blender. Add black ground pepper to taste, salt and chopped herbs;
    grind a few kiwi fruits with a blender, after removing the skin from them. Add salt, pepper and onion rings. Use as directed.

Marinade for fish

Mar­i­nat­ed fish is some­thing! Soft, juicy and just melts in your mouth. In prin­ci­ple, for mar­i­nat­ing fish and seafood, you can use all the same com­po­nents as for meat. How­ev­er, remem­ber that the meat of riv­er and marine inhab­i­tants is much bet­ter absorbed by the body, so it does not require an abun­dance of acids to soft­en. If desired, sweet ingre­di­ents such as hon­ey and sug­ar can be added to such a mari­nade.

Here are recipes per­fect for fish:

    to olive oil — 100 ml add orange zest — 0.5 tsp, dry white wine — 150 ml and spices — rosemary, thyme, ground black pepper. Mix and use as directed;
    to a glass of tomato juice add 3 tbsp. l. Teriyaki sauce and 1 tbsp. l. honey. Pour spices — sweet paprika, coriander seeds, pepper. Mix and marinate.

Marinade for mushrooms

It is cus­tom­ary to mar­i­nate a vari­ety of mush­rooms, but most often pick­led champignons, which can be strung on skew­ers or grilled. It is best to buy a vari­ety of champignons not with a round­ed, but with a flat­ter, open lamel­lar cap that absorbs liq­uid com­po­nents well.

Here are recipes for the per­fect mari­nade for mush­rooms:

    mix olive oil, soy sauce and mayonnaise in equal proportions. Add a minced garlic clove and any grilled spices. Do not forget about the greens — dill and parsley. Mix and use as directed;
    melt 100–150 g of butter and mix with sour cream. Add finely chopped greens, lemon juice — 2–3 tbsp. l. and spices — salt, coriander, rosemary, black pepper and allspice;
    mix 5 tbsp. l. soy sauce with 3 tbsp. l. vegetable oil. Add 1 tbsp. l. honey, salt, Provencal herbs and a clove of garlic passed through a press.

Enjoy your meal!

By Yraa

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