The seasonings give the dishes more palatability and flavor and improve their digestibility. But to use marinades, it is important to know how to dose them well!
THE condiments they give the dishes greater palatability and flavor and improve their digestibility. But to use them it is important to know them dose carefully, so as not to mask the natural organoleptic characteristics of food.
Here are some tips for the marinated to be used with meat and fish.
Spices like curry, tandoori, garam masala, coriander they have strong scents and are suitable for poultry, lamb or pork. A pinch is enough to give pleasant sensations. They can also be diluted in oil, yogurt or coconut milk. Leave to marinate for 1-2 hours. All spices, especially pepper, are best used by crushing them on the spot, so that they can best express aromatic richness and "freshness".
The aromatic herbs are used fresh, chopped or chopped to facilitate the escape of essential oils. Dried herbs have more concentrated aromas, therefore they are used in small quantities. The marinades for meats are completed with a drizzle of oil, never with salt, to avoid the loss of juices from the tissues. For the meat are suitable rosemary, sage, thyme, marjoram, savory, mint.
Parsley, dill, chervil, chives, thyme they are the most suitable herbs for the fish. For crustaceans and molluscs you can also use some spices such as cilantro or curry. In whole fish, they can be inserted into the ventral opening or incisions can be made to facilitate cooking and make the condiments better penetrate.
Particularly fragrant citrus fruits such as the can also be used to season and marinate the crustaceans lime, after pounding them with spices and oil.
Handmade dripping pan
A simple and practical "Baking tray" built with aluminum sheets, according to the length of your spit, it can be enriched with oil, flavors, wine. Placed under the spit it will collect the juices of the meat, which can then be used to brush it.
Text by Walter Pedrazzi (chef)