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The Best Marinades For Meat And Vegetables

Мариновани шишчета

Meat and vegetables become much tastier if they stay in the marinade before cooking. This makes them more tender and aromatic.

The meat will acquire the aroma of a Chinese dish if you marinate it in a mixture of 2 tablespoons of soy sauce, 2 tablespoons of red dry wine, 3 cloves of chopped garlic, 1 teaspoon of grated ginger, a teaspoon of honey and a pinch of paprika and black pepper.

The meat should be left in any marinade for at least three hours, but if it is left for eight to nine hours, it will become very tender and it will melt in your mouth. The easiest and fastest marinade is made from equal parts vinegar and oil, a teaspoon of mustard and spices of your choice.

The dairy marinade is suitable for meat - it contains yogurt, garlic, turmeric, cloves and cinnamon. The spicy dairy marinade is made from yogurt, hot paprika, lemon juice or lime.

The meat lemon marinade is prepared from lemon juice, a little oil, grated lemon peel, fresh mint and oregano. Everything is mixed in proportions according to your taste. Lemon juice is suitable for softening tough meat.

Мариновани зеленчуци

The most suitable marinade for skewers is prepared from 2 tablespoons of mustard, 4 tablespoons of mayonnaise, a pinch of ground black pepper, 2 onions, 1 lemon, 2 bay leaves and salt.

The cut into pieces meat, is marinated for eight hours before cooking. Sprinkle black pepper on each layer of meat, add a mixture of mayonnaise and mustard, a bay leaf and sliced ​​onion. All layers are sprinkled with the juice of one lemon. The meat is salted before grilling it.

The chicken becomes even more tender and juicy with the marinade that includes the juice of one lemon and one lime, mixed with half a cup of honey and a clove of finely chopped garlic. The meat is marinated for half an hour, the marinade is poured into a plastic bag, where the prepared meat is mixed in with it. It is then closed and left in the refrigerator.

For vegetables, a marinade made from a mixture of lemon juice with soy sauce and ginger is suitable, as well as a mixture of red wine, rosemary, finely chopped garlic and ginger. A finely chopped onion mixed with mustard and wine vinegar is also a suitable marinade for vegetables.

The marinade is prepared in a glass, plastic or ceramic container, but not in an aluminum one, as the acid that will corrode some of the metal will make the products bitter.

The chunkier the products are cut, the more they will be marinated. In order for them to be marinated better, pierce them with a fork in several places.

The tough meat is left in the marinade, in which pieces of pineapple, kiwi or papaya are added. But in such marinade, the meat should not be left for more than two hours.

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