Today I propose to deal with marinating meat, chicken and other products that are so great to cook over coals. There is nothing extra complicated in this process, but some points are still worth paying attention to and remembering them.
Marinate in what?
Most marinades contain acidic or alkaline products (vinegar, yogurt, kefir, mustard, tomatoes, onions, etc.). Therefore, it is best to choose dishes made of neutral materials for pickling – glass, ceramics, stainless steel, and high-quality plastic. At the same time, keep in mind that plastic can absorb pungent odors, which are difficult to get rid of before the next use of the dishes.
If we talk about practical convenience, it is easier and more efficient to marinate products in tight zip bags with a zipper. In this case, you will need less marinade to evenly cover all the pieces of the product. Plus, you get rid of the need to wash the dishes.
In the fridge or on the table?
In most cases, meat and poultry should be marinated in the refrigerator. The exception is quick pickling, which takes about 30 minutes. And pickling vegetables.
How long to marinate?
Soak the product in the marinade for a day (or even 12 hours) It doesn't make sense. In general, the marinating time will be approximately as follows:
Meat and poultry – 1.5-3 hours,
Fish and seafood – 15-30 minutes,
Vegetables – 15 minutes or no exposure at all in the marinade.
Keep in mind that the more acidic ingredients (vinegar, wine, lemon juice, yogurt, or kefir) or alkaline ingredients (onions, mineral water) in the marinade, the shorter the marinating time. If the product is overexposed in an acidic or alkaline environment, its fibers will begin to spread, and it will be tasteless and unpleasant to eat.
What should I do with the leftover marinade?
The used marinade should not come into contact with the finished food – we all remember about salmonellosis. The leftovers can be used to lubricate the product during frying.
If you want to use the remains of the marinade as a sauce, it must be boiled for a couple of minutes. The same rule applies to onions that remain after marinating the shish kebab: put it on a grill and heat it over coals for 3-4 minutes.
Today I propose to deal with marinating meat, chicken and other products that are so great to cook over coals. There is nothing extra complicated in this process, but some points are still worth paying attention to and remembering them. Marinate in what? Most marinades contain acidic or alkaline products (vinegar, yogurt, kefir, mustard, tomatoes, onions…