We have two goals when we start pickling foods. We want to make them more tender or add a new taste. Or both. If you decide to pickle meat, think about why you need it..
How to pickle meat and other products, dry and wet pickling, dry and liquid marinades, glaze and glaze products.
In order for the meat to get a specific taste, it must be pickled for a long time. But in order to soften it, it will take even more time. In any case, keep in mind that the larger the pieces of meat, the more time you will have to marinate them..
There are great advantages to grating the meat with salt in advance (dry pickling). Pierce the meat with a knife to pickle it more efficiently. Dry pickling gives interesting flavor notes and is preferable to liquid marinades. Since the fat contained in them, prevents the disclosure of the taste and aroma of spices. In addition, the presence of fat in the marinade can cause it to ignite, and foods can burn.
For liquid marinades, it is best to use:
Other spicy exotic sauces.
Beer gives a rich and pronounced taste. Wine at the same time adds a little acid and strengthens the already existing tastes, as well as softens the meat. Sour sauces soften foods, but primarily enhance the taste. Soy sauce gives the product a salty and umami flavor. Chili-based sauces – a nice touch.
How to pickle meat and other products in a plastic bag.
One of the tricks that will come in handy with both dry and wet pickling is to put the meat with the marinade in a plastic bag and turn it over from time to time. In this case, you will need less marinade than if you were pickling in a bowl.
Remove all air bubbles from the bag before sealing it. To have as little oxygen as possible inside. Although, in principle, you can safely pickle food in an open bowl. Most products can be marinated for more than 24 hours. The taste of it only gets better.
Liquid marinades for meat and other products.
Classic liquid marinades are made by mixing liquids. Such as, for example, vegetable oil, wine, beer or yogurt, with other flavoring components. Such as garlic, chili pepper, onion, lemon, lime, herbs and spices.
The meat or other product is placed in the prepared mixture and allowed to marinate from a couple of minutes to a day. In order for the product to become softer in the marinade, several methods can be used. The first is to make an oxygen-deficient environment. This will allow the product not to deteriorate, which means that the meat will soften longer. The meat will be softer, and it will become easier to eat after you grill it or fry it.
If marinating meat in a loose bag, make sure that all the pieces are completely covered with marinade. The exposed pieces of meat will quickly deteriorate. Yogurt or kefir are great for removing air from the product. Wet pickling stops the evaporation process, preventing it from airing and makes the meat more juicy when cooking.
When marinating meat or another product in vegetable oil, pat it thoroughly before grilling. Otherwise, the dripping oil will flare up and your products will burn. In principle, fats are generally not very well suited for flavoring a product during pickling. Their own taste is quite inexpressive.
Another method is to add individual softening ingredients. As, for example, finely chopped onions, vinegar or lemon juice. Some fruits contain enzymes that soften meat. For example, papaya, kiwi, pineapple and fig. It is important not to pickle with these fruits for longer than several hours, otherwise the meat will become dry and lose its structure.
Garlic, ginger, chili pepper and many other spices stop the process of reproduction of bacteria and add wonderful aromas. You can also marinate meat in the refrigerator, while the products will be stored for a long time. However, the cold leads to the fact that aromas hardly penetrate the meat. If you are going to pickle in just an hour or two, it is best to place the food in a cool place with a temperature of about 10 degrees.
Dry pickling of meat and other products.
Dry marinade is essentially a mixture of dry spices. Various spices – herbs, seeds, seed boxes – are ground into powder and mixed with other ingredients. Such as hot ground pepper, sugar and salt. Dry marinade in English is called rub, which means “rub”, and this is what is required. Rub dry marinade into meat, poultry, fish, vegetables and fruits for a long time, until it is completely rubbed into the product.
You can rub dry marinade right before cooking, or per day. Depending on how rich the taste you want to get. In principle, you can simply roll the products in a dry marinade.
If the composition of the dry marinade includes salt, then the product is salted and more tender. Salt prevents the development of pathogens. However, try to ensure that your dry marinade is not too salty, otherwise the meat will become dry, especially if it lies in the marinade for a long time. If you want to salt the meat, it is better to dissolve the salt in water and pickle the meat in a brine that does not dry the meat.
In order to enhance the tastes and aromas, you can fry the spices for dry marinade. For example, ground paprika, cumin and cardamom give a much more interesting taste if they are fried in a dry frying pan until a pleasant smell and color change begins.
If desired, a small amount of vegetable oil can be added to the dry marinade. Then you get a paste that is easier to apply to some products. However, they will deteriorate faster..
Dry marinade must be stored in tightly closed jars in a dry, cool, dark place. However, do not store them for a long time, as the aroma of spices is lost. Try to use the prepared mixture for a month. Dried herbs, which completely lose their smell, suffer especially from too long storage..
Glaze and glaze products.
If you glaze products, whether it be scallops or a turkey, you will get a beautiful shiny crust. Glaze usually consists of several flavors:
Boiled wine vinegar.
Mixtures of honey, lemon and spices or ordinary ketchup.
Sweet ingredients in glaze are caramelized when grilled and give the product a beautiful glossy look. In a good glaze, a balance must be maintained between sour, sweet and salty notes of taste. Pungency is added with chili pepper, garlic, ginger or black pepper. Try not to add bitter ingredients to the glaze, because when caramelized, a slight bitterness appears..
Since the glaze covers only the surface of the product, you can make it quite saturated. Maple syrup, honey, cane sugar, citrus juice, chili pepper, garlic, balsamic vinegar are just some of the ingredients you can use.
It is enough to simply coat the product with glaze from time to time, if the meat is on a wire rack. However, if you are cooking under the lid, keep in mind that this way you lower the temperature or you can get a burnt product if you cook it under it for too long. You need to rely on intuition when you grill, try the product from time to time and use a lot of glaze.
Based on materials from the book “Grill, machinery, equipment, menu”.