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
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!