Simplifying Indian Cuisine, Shakesh Singh, Aman Publication
A seasoned liquid or paste, cooked or uncooked, in which meats or vegetables are steeped for different length of time.

The marinade can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces.A combination of spices, herbs and two or three different types of tenderizers can be used. All marinades are prepared according to the kitchen we are working in, however these days some commercially prepared tenderizers are also available.

Types of marinade

This is the type of marinade that is cooked before mixed with the food.This should be cooled before use.

These are based on carrots, onions, pepper, salt, vinegar, wine, garlic, curd etc.They do not require cooking.

Instant marinades can be used immediately as they require no cooking. This are used to impart flavour and not generally for tendering, as this requires longer marination time.
They are used for fishes and for the ingredients of fritters and for the ingredient of terrines, pates, galantine etc.

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