Marinated for meat with olive oil
Marinates are a preparation made up of Vinegar, olive oil or citric acids and aromatic herbs, for various foods whose original purpose was the conservation of these. Although in this article we will focus on meat marinades, they can be applied to other products, such as fish, and the results are just as surprising and delicious.
Before continuing, it is advisable to make a warning about marinades: although they were conceived to keep different products for a longer time, this technique does not support everything. Although it contains in many of its acidic forms such as citrus, that does not mean that it kills the bacteria. Therefore, during the marinating process, the meats must be kept in the refrigerator.
Types of marinade
Not only is there a way to marinate in the kitchen, but there are multiple ways to apply these soaking soaks that give texture and flavor to meats. In this way, we can distinguish between three main groups:
- The marinade, which uses vinegar and olive oil to treat meats
- The Cebiche, which is mainly used lemon juices and is typical of South America.
- The dressing, where paprika and vinegar are present and is usually used for meat.
In this case, we will focus mainly on different forms of marinade to treat different types of meat. In all cases, the best option is to choose the hardest and lowest-tasting cuts, since thanks to the marinade they will become more tender and tasty.
In this way, the cuts of the highest category can be reserved to enjoy them in all their splendor of flavor and texture in other types of cooked.
Various marinade options: A perfect marinade for meats
Marinated pig
In the case of pig pieces, their marinade should never exceed 24 hours. This is because the acids in the preparation can spoil the texture of the meat.
A rich marinade for pork ribs can be made with extra virgin olive oil beloleum empeltre, water, lemon juice, salt, garlic, bay leaf and pepper. The ribs, once marinated the day before, will have an exquisite flavor cooked in the oven.
marinated beef
It is also not convenient for the beef to spend too much time submerged in marinade, since its flavor and texture will suffer in that case.
An exquisite marinade for veal is the one made up of some rosemary leaves, Extra Virgin Olive Oil, garlic, salt, soy sauce and honey. With a few hours of preparation, especially if the cut is fine, it will be enough.
Marinated chicken
Unlike veal and pork, chicken does allow longer periods of marinade time, even two or three days, in the case of a whole piece. However, being loose limbs, such as breasts, thighs, or wings, soaking time can be significantly reduced; Just a few hours will be enough for the taste to impregnate.
An option to marinate the chicken is to use, of course, extra virgin olive oil, lemon, thyme, rosemary, a pinch of port, water and salt.
Marinated rabbit
The rabbit, being a generally lean meat, lends itself especially to marinades. In fact, its pickled preparation is common in various parts of the country. Thanks to a good marinade, we will also make the rabbit more tender and better admit its preparation in embers, long cooking or ovens.
An excellent way to marinate the rabbit is with garlic, paprika, extra virgin olive oil, vinegar, salt, thyme, bay leaf and some pepper berries.
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