Marinade for foods to be cooked chicken extra virgin olive oil garlic bay leaves rosemary black pepper cloves. Marinade for raw ingredients mackerel fillets white wine vinegar extra virgin olive oil red onion garlic parsley bay leaf and black pepper.
Marinating requires immersing food in a liquid will increase its flavor. This technique is used to make tough meat cuts more tender and to "round-out" very strong flavors such as those characteristic of game.
Marinating for cooking: For this type of marinade, you usually use items such as wine, oil and flavorings. It is typically used to flavor meat, weaken a pungent taste and to prevent food from drying out too much during cooking. This marinade recipe is suitable for delicate meats such as chicken.
- To a bowl large enough to contain all of the food that you want to marinate, add two cloves of garlic, peeled and chopped, chopped rosemary, a handful of cloves, a few coarsely chopped bay leaves and a few black peppercorns.
- Place the meat on a bed of the herbs you just prepare and completely cover with olive oil.
- Mix well so that the herbs cover the meat as well.
- Marinate the meat overnight in refrigerator or at room temperature for 3 hours.
Marinating foods to be eaten raw: This marinade is usually used for very tender meat and fish. The marinade contains acidic ingredients such as wine, vinegar and lemon that literally kill the bacteria, allowing for a longer shelf life.
We therefore propose, as an example, a marinade for mackerel fillets.
- Pour the white wine vinegar in a saucepan, add the bay leaves and garlic cloves and bring to a boil. - Meanwhile, peel and cut the onion into thin slices.
- Arrange fish fillets in a baking dish large enough to hold all the vinegar.
- Remove the pan from heat and pour the boiling vinegar over fish fillets.
- Let cool, then drain, dry, and arrange the fish on a plate.
- Cover with pepper, parsley and onion, then cover it completely with oil and let marinate for several hours at room temperature.