Marination

Marinate ( borrowed from French mariner " insert into salt water") or pickling is originally the insertion of food in brine for preservation for long sea voyages. Today it generally refers to the insertion of raw meat or fish in a seasoning, often acidic liquid marinade. By inserting spices and acid penetrate deep into the meat, and make it aromatic and tender.

Meat is usually braised, fried or grilled after marinating. Fish is consumed in part without further preparation (eg gravlax, Kronsild or ceviche ).

Marinades

The base of marinades form depending on the recipe and use acidic liquids such as vinegar, wine, sour cream or buttermilk and lemon juice, supplemented by a variety of herbs and spices, including vegetable oil, onions and garlic, sweet ingredients such as honey or sugar, and others.

The classic marinade seasoning contains pepper, allspice, mustard seeds, dill, coriander seeds, bay leaves and other spices, pork eg still marjoram and sage, basil and rosemary for venison.

Marinades should contain no salt, since they would otherwise escape through osmosis the inserted liquid food and the flavors einzögen worse. However, a salt-containing variant of the marinade is the brine.

Marinating

For marinating the pieces should be completely surrounded by the liquid and the vessel are possible hermetically sealed. The process will take depending on the size and type of inserted pieces from several hours to days. For meat, for example, penetrates the marinade every day about 1 centimeter a further, evident from the greyish discoloration. By using a vacuum vessel, the duration of the marinating is greatly reduced in commercial kitchens.

During the marinating not only the flavors penetrate through the acid and the connective tissue of the muscles is decomposed and dissolved the gelatin contained, whereby the fabric is relaxed and soft. At the same time through an acidic environment, the propagation of bacteria is inhibited.

After marinating the pieces are washed, dried and salted and then further processed depending on the recipe. The marinade can be used as a sauce base.

Use

Because of its tenderizing effect marinating especially in otherwise resistant to tough meat is used, especially in wild and long fiber pieces of beef, generally the meat of older animals. In addition to many venison sauerbraten is a typical example.

In addition, shorter marinating is popular with grills, because the invading flavors are protected from the heat, while spices would burn quickly on the surface.

The marinating fish is mainly used for flavor change - due to the different tissue structure plays breakdown of connective tissues hardly matters. Should fish be cooked or fried, sufficient short marinating. When they are longer, the fish is " cooked " just by inserting; stored accordingly he is then preserved for a long time and is usually enjoyed without further processing.

In addition to the original purpose of preservation, similar to the salting, marinating served before the invention of refrigeration also to mask incipient spoilage, which was created by too warm slopes and is called the haut gout. The typical " fishy " smell, the uncooled fish takes a short time, is traditionally masked by lemon juice.

Further meaning

As a marinade, acidic salad dressings are as indicated, for example, often vinaigrette. However, they serve only as a spicy sauces and are usually not mixed until just before serving with the other ingredients.

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