Do you know how to marinate any type of meat? See how to get the seasoning right!

Do you know how to marinate any type of meat? So it is! This is a very important step for those who want to get the right seasoning and above all for those who love to combine different flavours. Therefore, whether it’s red or white meat, you need to know the tips and tricks to enhance the flavor of each type of meat.

First of all, marinating means season the meats with a little liquid and leave to rest as desired🇧🇷 That is, this technique is used to make meat tastier and softer. But there’s a way to marinate every type of meat, as they require different seasonings.

This way you avoid mixing too many seasonings in the same marinade, such as there may be taste conflicts🇧🇷 In this sense, the advice is: choose a liquid and three other condiments. Herbs should also be used sparingly, as some, like coriander and rosemarythey have a very characteristic taste.

To learn how to marinate meat with the right seasoning and flavor, the Cooking Guide has separated the foods that go best with each type of meat and some clever tips to give it taste. So you will never go wrong again!

Red meat

You can use red wine, lager or stout, celery, onion, rosemary or thyme sprigs, bay leaves, garlic, cumin, black peppercorns, basil, marjoram, oregano, and sage.

White meats (poultry and fish)

This type of meat goes well with white wine, orange or passion fruit juice, onion, leek, parsley, sage, bay leaves, white peppercorns and ground coriander.

pork meat

Pork combines with pineapple juice, brandy, lager, orange juice, onion, celery, rosemary, parsley, bay leaves, sage, thyme, ground coriander, rosemary, ground cinnamon and cloves.

Special fish (white)

Tilapia, dogfish, hake and sole are marinated in oil to make them more moist. Fatty fish, such as salmon, tuna, and sardines, do best with an acidic marinade, made with lemon juice, orange juice, or vinegar. But when using vinegar or lemon juice, mix with other less acidic liquids or water, as the acidity of the marinade can cook the meat.

For cooking whole fish

Grease a refractory with butter and layer with fennel stalks or sliced ​​onions. Place the fish on top and put in the oven, always covered with aluminum foil for the first few minutes to cook without burning. Fillets are best grilled or baked in aluminum foil.

Also, to give the fish a stronger flavor and aroma, add coriander or basil leaves. So grilled and stewed they are excellent with rosemary, basil and sage.

Tough meats and ribs

These types of meat are most tender if they rest in the seasoning overnight along with a little pineapple juice or 2 or 3 drops of unripe papaya milk. But don’t use too much, as the meat can also fall apart.

Quantity and proportions

Wine, beer, orange juice, milk, and even cola also work great in a marinade for tenderizing meats. If you choose one of these ingredients, pay attention to the proportions: for 1 piece of meat weighing 1.5 kg, use 200 ml of wine, beer or juice mixed with 200 ml of water.

meat tenderizer

This option is also good for marinating meat. Also, fabric softeners are easily found in supermarkets and act in the same way as natural ones.

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Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.