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Difference between revisions of "Category:Marinades dressings and butters"
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[[Image:9 Minute Electric Vacuum Food Marinator.jpg|thumb|right|300px|9 Minute Electric Vacuum Food Marinator]] | [[Image:9 Minute Electric Vacuum Food Marinator.jpg|thumb|right|300px|9 Minute Electric Vacuum Food Marinator]] | ||
===Marinating=== | ===Marinating=== | ||
| − | '''Marination''', also known as '''marinating''', is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of [[brine]] (aqua marina) in the [[pickling]] process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as [[vinegar]], [[lemon juice]], or [[wine]], or | + | '''Marination''', also known as '''marinating''', is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of [[brine]] (aqua marina) in the [[pickling]] process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as [[vinegar]], [[lemon juice]], or [[wine]], or savoury with [[soy sauce]], [[brine]] or other prepared sauces. Along with these liquids, a marinade often contains [[oils]], [[herbs]], and [[spices]] to further flavour the food items. |
It is commonly used to flavour foods and to tenderize tougher cuts of meat or harder vegetables such as [[beetroot]], [[aubergine]] (eggplant) , and [[courgette]] (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with [[yoghurt]] and [[spices]]. | It is commonly used to flavour foods and to tenderize tougher cuts of meat or harder vegetables such as [[beetroot]], [[aubergine]] (eggplant) , and [[courgette]] (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with [[yoghurt]] and [[spices]]. | ||
Revision as of 19:53, 29 October 2010
  MarinatingMarination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savoury with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavour the food items. It is commonly used to flavour foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, aubergine (eggplant) , and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices. A neat and very quick marinator is the 9 Minute Electric Vacuum Food Marinator. Very useful if you have forgotten to marinade your food overnight! This categoryIn this category you will find recipes for marinades, dressings and butters, most are very simple and require very little preparation time, but are definitely worth making. Something a simple as anchovy butter will bring a steak to life. Some of the recipes might be strange or unusual but hopefully they will give you some ideas and inspiration. About marinades dressings and buttersMost of these recipes are good starting points for a vivid imagination. Be bold. Mix and match your favourite flavours to make your own personalised dip. If you do experiment, take a note of the exact quantities that you use so that you can replicate it and make small adjustments in the future. |
Pages in category ‘Marinades dressings and butters’
The following 102 pages are in this category, out of 102 total.
