The
marinade of vinegar is suitable for fillets
and pieces of fish, slices and chunks of beef or veal and vegetables cut into
slices or cubes.
For this type of marinade wine vinegar, balsamic vinegar and apple cider vinegar are commonly used.
Marinating in vinegar should be limited to 20-30 minutes for fish and meat and to about an hour for vegetables, otherwise the food will taste too strong.
Once
marinated, drain food well and toss as per recipe (olive oil, herbs, spices,
salt and pepper)
More on this next time
No comments:
Post a Comment