Hello to all. I have been
asked several times to talk about cooking without heat, or “how to marinate
foods”. This is something that we’ll deal with in stages.
This type of "cooking" is achieved by leaving food immersed in
liquids containing an acid component.
Normally, it is good to cut food into thin slices or cubes, to ensure that the marinade acts better. Marinating in wine instead, which can take several days (rabbit, duck, guinea fowl), is also suitable for large pieces of meat (200g-500g).
Normally, it is good to cut food into thin slices or cubes, to ensure that the marinade acts better. Marinating in wine instead, which can take several days (rabbit, duck, guinea fowl), is also suitable for large pieces of meat (200g-500g).
To evenly take the flavor, food must be turned over frequently, especially when it comes to large pieces.
I find it convenient to put the marinade together
with the desired food in a freezer bag and close well.
That way I can turn over
everything quickly, in a practical way, and without mess or fuss.
Among the most popular marinades
are: citrus marinade, vinegar, wine and yoghurt marinade.
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