Marinating
Marinating means soaking meat, fish, tofu or vegetables in a seasoned liquid so the food absorbs flavour.
Origin
A classic marinade combines oil, an acid such as lemon juice, vinegar or yoghurt, salt and spices. Oil carries fat-soluble aromas, while acid and salt add seasoning. For tofu, which has little flavour of its own, the marinade is the main carrier of taste.
How to
Put marinade and food in a dish or freezer bag so everything is covered, and chill it covered. Vegetables usually need less time than meat, tofu can soak a little longer. Pat the food dry before frying so it browns properly.
Common mistake: Food left too long in strong acid turns mushy or dry. And a marinade that held raw meat should only be reused after boiling it thoroughly.
Related recipes
Fried Tofu & Pakchoi with bubbled Soyfoam, Parmesan Chicken Alfredo – Healthy & Creamy Without Guilt
Related terms
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