3 very tasty marinade for meats

3 very tasty marinade for meats

marinade for meats

marinade for meats

Mustard marinade

 

Recipe:

  • Mustard — 1 can (250 g)
  •  Onions — 2 large heads
  • Soy sauce — 1-2 Solovykh spoons
  • thyme, sage, basil, oregano

Cooking:

Finely chop the onion. Mustard mix it with soy sauce. Add the onion to the mixture. Add the spices. All thoroughly mixed. Chunks of pork rolled in the marinade and leave for an hour.

Council:

For beef mustard unsuitable — meat is quite rigid, and mustard are not so strongly affects the meat, such as kiwi, so that skewers may get tough.

 

Mint-lemon marinade

Recipe:

  • 6 cups of lemon juice
  • 4-5 mint leaves
  • garlic powder (or 4 crushed garlic cloves)
  • 1 large onion bulb
  • 70 ml white wine
  • Marjoram, thyme, red pepper (spicy and sweet)

Cooking:

Onion finely chopped. Chopped mint, sprinkle with lemon juice. Mix onions and mint. Add the spices and garlic. Fill it with a mixture of wine. All mix well. Marinating meats hour

The marinade of lemon on the basis of a more delicious and less aggressive acid — it does not split the meat fibers, but removes stiffness. The juice will accelerate the fermentation of meat. In addition to softening, lemon meat helps to better absorb spices and herbs. This marinade protects the product from burning strong, as the first heat stroke, he assumes.

Universal marinade of kiwi

Recipe:

  • 1 kiwi
  • 3-4 Bulbs
  • 1 cup of water
  • Spices to taste

 

Cooking:

Onions finely chop. Mix spices and mineral water. Kiwi grind in a blender. Add the resulting mixture to the onions. Mix well. We leave to marinate for 20 minutes.

Marinade of kiwi is considered universal. Organic acids kiwi have a devastating effect on the collagen protein — meat will be easily chewed and digested. A enzyme that is found in fruits, very quickly softens the meat. Fruit greatly affects the meat, so it is suitable for all, even for tough veal.

One of these is suitable for the preparation of pickles Skewers of duck

You can leave a response, or trackback from your own site.

Leave a Reply