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Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.
It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices.
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Tissue breakdown
In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acids, and oil.
Often confused with marinating, "macerating" is a similar form of food preparation.
Health Advisements
Some studies have shown that a reaction between creatine in muscle meats and amino acids caused by flame-cooking at high temperatures produces cancer-causing agents known as heterocyclic amines (HCA).
The American Institute for Cancer Research recommends discarding used marinade that has been applied to raw meats. Meats, such as red meat, fish, and chicken, may contain unhealthful substances which may enter the marinade, according to health experts attributed by the AICR. These substances would become neutralized in the cooking process but using the same marinade later in preparation holds the risk of reapplication. If additional flavoring from the marinade is desired, prepare a new batch.[1]
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References
- ^ "American Institute for Cancer Research". Good Food/Good Health (2007-06-11). Retrieved on 2008-02-02.
See also
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Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.
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1994 Sympak, Inc. Stephan Microcut - Series Emulsifier. Model: Microcut MCH20. S/N: 721.626.02. Material of Construction: 304 Stainless Steel. Stephan Motor 20 hp, 3510 rpm, 220/440 V, 48/24 amps, 60 Hz, 3 phase. Inlet: (1) 4 in. L x 1 in. W port. Outlet: (1) 3 in. dia. port. The MCH20 meets a wide range of the processing requirements of various segments of the food industry and has applications that include baby food processing, vegetable and fruit grinding, biscuit rework grinding, and marinade or sauce processing. A long-life, contactless rotor stator system allows premium fine cutting and emulsifying effects in the same machine. With special tools, difficult products like sinews, soft bones and skin are easily processed. Overall dimensions: 3 ft. 7 in. L x 2 ft. 2 in. W x 3 ft. H.
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Tandoori pistachio chicken - Gary Rhodes - UKTV Food
Cook chicken in a spiced pistachio marinade to give it a robust and nutty crust. http://uktv.co.uk/food/recipe/aid/591470
Author: UKTVFoodChannel
Keywords: Tandoori Chicken Gary Rhodes uktv food cooking recipes
Added: August 27, 2008