MEAT-2

Marinating:

The meat marinade makes it extremely tender and juicy. There are a number of recipes that are prepared very quickly and easily.
The rule is that the longer the meat is marinated, the more tender it becomes after roasting. If you are going to cook the meat immediately after marinating, you can keep it in the bowl, but if you are going to cook it later, it is best to cover it with foil and leave it in the fridge. The rest of the marinade can also be used as a sauce to spread on the meat during cooking.
To make a meat marinade truly successful, you need to know that every good marinade has three main components – spices, fat and acid.

Acid product – lemon, vinegar, wine or yogurt.
Fat – oil, olive oil and other more exotic varieties of liquid fats.
Spices – both fresh and dried spices are suitable.

Marinating chicken:

The chicken may need up to 4-5 hours to absorb better than the taste of the marinade.
To marinate the chicken, it is best to cut it into smaller pieces. For better marinating, you can make incisions in the meat or pierce it with a fork.

Marinating pork:

Marinating the pork depends on the size of the meat and which part of the pig you are going to cook. Pork steaks are well marinated for about 3-4 hours. The marinade time for pork ribs is about 1-2 hours. Larger and tougher pieces of pork are marinated for about 10-12 hours.

Marinating beef:

In order to absorb the flavors and aromas of the marinade well, the veal needs up to 24 hours in the marinade. The minimum is at least 12 hours.

Fish and seafood:

You should leave them in the marinade for about 30 minutes. There are dishes such as ceviche / is raw fish or seafood marinated in citrus juice and spices for about 30 minutes, which lacks heat treatment and ready for direct consumption /, which are ready only after a short stay in the marinade.

Baking:

– it is best to thaw the meat in the refrigerator from the previous evening;

– always wash the meat under running cold water, but without letting it soak in it;

– defrost frozen meat slowly. Do not soak them in hot water or defrost them in the microwave or in direct sunlight.

– Beef requires much longer heat treatment than chicken or pork.
However, if you want to speed up the cooking process, you can sprinkle it with vinegar, leave it for a few hours and rinse it;
– when grilling meat, regardless of whether it is meatballs, kebabs, skewers, etc., be sure to grease the grill with fat or half an onion;
– the roasted meat is reheated in a water bath in the oven. So it tastes like freshly baked.
– in order not to overcook the meat you are reheating, put it in the oven with a bowl of water.