When we mix spices and other ingredients with all the imaginary and irresistible tastes to be infused into a real dish – marinades help us out! Marinades – layering their way to flavour – Aaah! It’s an effective method to brew your sought-after tang to all parts of the dish. We don’t want you to commit flavoring related blunders. So, let’s know the three key factors which decide the quality of marination –
1. What type of meat or fresh vegetable is it
2. What kind of cut is being used
3. The variety of tenderizer is being chosen
For how long to keep – The meat that you have lovingly flavored with the marinades can be kept in a refrigerator for 2-3 days. But, if you want to last it for a longer period of time, it’s time to freeze it. CAUTION!! When you defrost it, mark it important to achieve this purpose via microwave. And yes, don’t keep the marinated food in open (we all know India has a terribly hot climate)
Don’t rush into things – Let the food get synchronized with the room temperature before you put it into the tandoor. Salting can be done with spicing in the beginning. Again Caution!! Red meat would become sticky if salt addition takes place during the first marination. Add after 15-20 minutes before cooking.
Create exotic flavors – The use of dry fruits would impart a mesmerizing taste that many a times describe tandoori cooking as well. In fact in the marinades for meat, the seeds help in delivering a distinct flavor. Though, chicken doesn’t welcome seeds!
Marination is a process that plays an irreplaceable role in providing the right sort of smacks. So, can you do without it?