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Category:Marinades dressings and butters: Difference between revisions
Category:Marinades dressings and butters (view source)
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|keywords=Marinades dressings and butters (a Cookipedia Wiki category page) | |keywords=Marinades dressings and butters (a Cookipedia Wiki category page) | ||
|description=Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking | |description=Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking | ||
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'''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 flavour 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. | '''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 flavour 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 | It is commonly used to flavour foods and to tenderise 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 [[yogurt]] and [[spices]]. | ||
A neat and very quick marinator is the '''[http://www.amazon.co.uk/gp/product/B001L2ZLZ0/ref=cm_cr_mts_prod_img 9 Minute Electric Vacuum Food Marinator]'''. Very useful if you have forgotten to marinade your food overnight! | A neat and very quick marinator is the '''[http://www.amazon.co.uk/gp/product/B001L2ZLZ0/ref=cm_cr_mts_prod_img 9 Minute Electric Vacuum Food Marinator]'''. Very useful if you have forgotten to marinade your food overnight! | ||
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Most 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. | Most 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. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||