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Discover the Art of Chimichurri Marinade
The magic of marinades lies in how they tenderize meat and fish, while enhancing the aromas and flavors of the ingredients they contain.
A simple way to explore diverse culinary cultures from around the world.
Preparation:
Here are a few basic rules to get started:
Marinating Time:
- at least 30 minutes for small pieces (like fillets), 24 hours for larger cuts.
Components:
- a fatty base
- + a touch of acidity
- + herbs and aromatics
Don’t forget to prepare enough marinade to completely cover the item you’re marinating.
Our Tips for a Successful Barbecue:
- Cook lamb and pork cuts close to the coals.
- Pork and veal should be grilled longer over moderate heat.
- Never pierce meat on the grill—it will lose its juices, diminishing the benefits of the marinade.
- Wait until the end of cooking to salt the meat, as salt draws out the juices.
Important: never reuse a marinade that has already been used. If you'd like to use it as a sauce or to glaze your cooked meat, reduce it over heat for 10 to 15 minutes until thickened.
Marinades with Exotic Inspirations:
