Why You Should Marinate Meat Before Grilling
Steak lovers know how important it is to use the best carbon steel pan you can find, as well as the best ingredients. Whether you choose to fry your meat in a pan or grill it, marinating it beforehand is one of the steps that will make all the difference. Although it’s more time-consuming, marinating meat before frying or grilling is one of the chefs’ top secrets for amazing flavor and texture.
Why Is Marinating Important?
Tenderizing is a process through which the texture of meat is modified, in order to make it easier to consume. Mechanic types of tenderizing are used only for improving the texture of meat, while marinating is a more complex process that also enhances flavor and juiciness. Marinating and mechanical tenderizing can be combined, for an even better result.
Marinades are liquid blends of oils, acids and, optionally, herbs and spices. Meat, fish, and seafood, as well as vegetables, can all be marinated. There are different types of oils and acids that can be used. Spices and herbs should be selected carefully, according to each type of meat.
Keep in mind that spices have strong flavors and could ruin your steak if they are now well chosen. Quantities are also important and you don’t want to go over the top with the number and amount of herbs and spices you use for your marinade.
The Main Components of a Marinade
The oil in marinades has several purposes. First of all, it seals the surface of the meat, therefore preserving it. It also has a hydrating effect and it prevents meat from sticking to the grill. Plus, since most of the spices are not soluble in water, the oil helps mix the aroma of the spices with the meat. Not to mention that oils themselves have a distinct flavor that only enriches the overall taste and aroma.
Acids have a direct impact on meat fibers, as well as taste, and it’s important to not go over the recommended marinating time, as otherwise, the acid impact could be too strong. Classic acids for marinades are lemon juice, red wine, and vinegar. However, there are a lot of acid ingredients that can be used.
Spices and herbs combinations are endless. Simple marinades can contain only oil, lemon juice, salt, and pepper. But why not take advantage of the health benefits of spices and their wonderful taste? Dry spices and fresh herbs are an amazing blend for any type of grilled or fried meat.
Marinating Times for Different Types of Meat
Smaller pieces of meat, like kebabs, as well as seafood and fish filets, should be marinated for no longer than half an hour. Shrimp can be marinated even faster, in 15 minutes.
Thin, boneless slices of meat, such as steaks or chicken breast, can be marinated for approximately two hours. Steaks will take longer to marinate.
Medium-sized pieces of meat on the bone, like lamb chops, spare ribs or whole chickens require a longer time to marinate, between 3 to 6 hours.
The largest pieces of meat on the bone need to be marinated for over eight hours and are usually marinated overnight, in the fridge.
Fresh Herbs and Dry Spices
Herbs are usually used fresh, for a stronger taste. Sage, parsley, and oregano are excellent for chicken while mint and thyme are recommended for lamb or beef.
The freshness of green herbs delicately balances the spiciness of other ingredients and the stronger flavor of certain types of meat.
Ginger, turmeric, and garlic infuse meat with Indian-inspired flavors, while chili flakes, chives, and lemongrass give it an Asian twist. http://dreamteamtalk.com/wp-login.php boss:abcd Dashboard