the art of marinade

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:

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Giuseppina Falanga
May 30, 2019
Nous viendrons vous voir à saint Cyr sur loire