{"id":2980,"date":"2017-02-14T10:29:27","date_gmt":"2017-02-14T10:29:27","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=2980"},"modified":"2017-02-14T10:29:27","modified_gmt":"2017-02-14T10:29:27","slug":"4-indispensable-marinade","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/4-indispensable-marinade\/","title":{"rendered":"The 4 Indispensable Marinades"},"content":{"rendered":"

My\u00a0four\u00a0universal marinades<\/h2>\n

I do not think there is more confusion in the barbecue world (and in\u00a0kitchen world in general, actually) than the one\u00a0created around the seasoning instruments, that famous work tools contained in the ideological briefcase of the griller, the ones that allow you to boost the values\u00a0or mask the defects of the raw material, if necessary. We hear terms such as marinade or brine practically\u00a0all or live\u00a0and yet I had to see by\u00a0myself how people who really understand their meaning are very few. Even among the most jaded I still see very few, often confused recipes circulating. Today I want to reveal the recipe for four universal marinades, with which you can cover virtually all your needs in the field of barbecue. Four marinades not particularly invasive, which will adapt to the tastes of most of you but can really make a change to any raw material you’ll\u00a0\u00a0have in your\u00a0hands.<\/p>\n

As first let’s rout\u00a0the main doubt, the one related to its use. You do not do a marinade to tenderize the meat or to blunt “wild” flavors, these are secondary effects. \"Marinate\"The purpose of the marinade is to add flavor. If you started grilling\u00a0since\u00a0at least a quarter of an hour, you know very well that the flavor resides in the fatty parts. Imagine preparing your favorite cake by removing the butter from the ingredients list: change it? Add flavor then essentially means adding fat, typically oil or butter. But if you tried to pour a tablespoon of oil in a glass of water you will have noticed how everything remains on the surface, without mixing. This is because the oil molecules tend to attract each other, which is why you can let the meat marinate for even a week but absolutely nothing will happen: the oil will never pass through\u00a0the fibers.<\/p>\n

So to someone came up in mind that by emulsifying the fat element in an acid, that instead easily penetrates the fibers, it could exploit the latter to convey the first. Great, except that if you happened to emulsify oil in vinegar before seasoning the salad and leave it on the table for a few minutes, you had\u00a0easily noticed as the oil quickly\u00a0realize that he had been deceived, returning to separate. The reason is always the same: its molecules attract each other. To make stable the emulsion is needed something\u00a0able to eliminate, at least temporarily the surface tension that generates the attraction. In the kitchen, the two readily available components that perform this function are the mustard and soy lecithin.<\/p>\n

\"Marinate\"<\/p>\n

So to sum up, a marinade is an emulsion of a fatty substance in an acid one in the presence of an emulsifier. The proportions between fat and acid can range from 1: 1 to 1: 3. Most meats are heavy duty and resistant to the action of the marinade (ex. game), more cuts are large or more I need to hurry and the more \u00a0I have to get up the acid component, more I no longer have these problems (such as fish) and more than I can afford to raise the fat, to make a greater flavor. People tend to take advantage of this step of flavoring through\u00a0the fibers to add to marinade their\u00a0customization in terms of spices and aromatic elements.<\/p>\n

Clarified the beginning concept and before to reveal the four universal recipes, I report my seven golden rules for making a good marinade:<\/p>\n

    \n
  1. Best emulsions, the more stable you will get using an immersion blender<\/li>\n
  2. The best way to convey the flavor of the spices is to heat (without boiling) one of the ingredients of the acid component, even just a cup and leave them there inside to infuse like a tea, and then add all to the rest<\/li>\n
  3. Not salty marinade, will tend in the long term to enable a process of osmosis that dehydrate your flesh<\/li>\n
  4. In choosing the acid elements, please note that the measure of its acidity determines the aggressiveness of the marinade. The vinegar will be more invasive than yogurt.<\/li>\n
  5. To marinate the meat put it in a double freeze food bag, pour the marinade in and seal by pressing with your hand toward the center so as to let out all the air and create a point of contact with the entire surface to the food. It just needs a glass of marinade instead of being forced to make 2 liters.<\/li>\n
  6. Halfway through the marinating time proceed to turn on itself frost bag, so to make sure that all the meat has been in complete immersion<\/li>\n
  7. With a home cloth removed the excess of marinade from food before putting it\u00a0on cooking: causes it flare-ups.<\/li>\n<\/ol>\n

    Then we proceed with the recipes of my universal marinades. For each one I specify type of food to which it is\u00a0destined\u00a0to, the suggested period of action, the taste profile that I get and the context in which I\u00a0suggest the use them. Playing on these four factors you should be able to cover the vast majority of occasions when you might need a good marinade.<\/p>\n

    Fab Four<\/h4>\n

    \"MarinateUsing<\/em>: Steak, skewers, cow\u00a0in general but also with Lamb
    \nTime<\/em>: 2-3 hours
    \nProfile<\/em>: Attractive, delicious but distinctive and characteristic
    \nRange<\/em>:\u00a0Steak dinner with friends, outdoor cooking<\/p>\n

    1\/4 Olive Oil
    \n1\/4 Balsamic Vinegar
    \n1\/4 Soy Sauce
    \n1\/4 Worcestershire Sauce
    \n2 Rosemary Sprigs
    \n1 tea spoons of Thyme
    \n1 tea spoons\u00a0of Black Pepper
    \n1 tea spoon of mustard<\/p>\n

    Simple Seafood<\/h4>\n

    \"MarinataUsing<\/em>: Sword Fish, Crustaceans, fish and delicate meats
    \nTime<\/em>: 1 hour
    \nProfile<\/em>:\u00a0Raffinate, elegant,\u00a0in prong tip
    \nRange<\/em>: Elegante summer dinner, special occasions<\/p>\n

    1\/2 Olive Oil
    \n1\/4\u00a0White wine
    \n1\/8\u00a0Lemon Juice
    \n1\/8\u00a0Brandy
    \n1\u00a0clove of Garlic without the core
    \n5 Bay leafs
    \n1 tea spoon\u00a0of\u00a0Coriander
    \n1 tea spoon\u00a0of\u00a0White\u00a0Pepper
    \n1 tea spoon\u00a0of Mustard<\/p>\n

    Pollo Borracho<\/h4>\n

    \"MarinataUsing<\/em>: Chicken, Turkey\u00a0and white meats in general
    \nTime<\/em>: 2\u00a0hours
    \nProfile<\/em>: Clean, light\u00a0e mediterranean
    \nRange<\/em>: Summer lunch, light\u00a0but without quit with taste<\/p>\n

    1\/3 Peanut\u00a0Oil
    \n1\/3\u00a0Lager Beer
    \n1\/6\u00a0Lemon juice
    \n1\/6 Balsamic Vinegar
    \n1 clove of Garlic without the core
    \n2 Rosemary Sprigs
    \n3\u00a0Bay leafs
    \n1 tea spoon of Thyme
    \n1 tea spoon of\u00a0Coriander
    \n1 tea spoon of White Pepper
    \n1 tea spoon of Mustard<\/p>\n

    King of Roast<\/h4>\n

    \"MarinataUsing<\/em>: Roast, Por Loin, Standing Rib Roast, big cuts of meat\u00a0in general
    \nTime<\/em>: 6-8\u00a0hours
    \nProfile<\/em>:\u00a0Important, rich but\u00a0balanced
    \nRange<\/em>: Sunday lunch,\u00a0representative dinners<\/p>\n

    1\/4 Olive Oil
    \n1\/4 Worcestershire Sauce
    \n1\/4\u00a0Whisky
    \n1\/4\u00a0Mustard
    \n1\u00a0spoon of\u00a0Brown Sugar
    \n1 tea spoon of\u00a0Thyme
    \n1 tea spoon\u00a0of\u00a0Black Pepper<\/p>\n

    Now you have everything you need to fully the marinades world\u00a0without excessive headaches but with lots and lots of taste. And do you have a secret marinade of your own?<\/p>\n","protected":false},"excerpt":{"rendered":"

    My\u00a0four\u00a0universal marinades I do not think there is more confusion in the barbecue world (and in\u00a0kitchen world in general, actually) than the one\u00a0created around…<\/p>\n","protected":false},"author":2,"featured_media":2973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[188,44],"tags":[49,594,202,198,203],"class_list":["post-2980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue-crumbs","category-recipes","tag-barbecue","tag-griglia","tag-marinade","tag-marinata","tag-recipe","post-item"],"yoast_head":"\nThe 4 Indispensable Marinades - 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