How to pickle a chicken, duck, fish, meat

Cooking is an art! Yes, yes, do not be surprised. The artist creates masterpieces on canvas, and the cook is on the table. A real cook should always have his own special tricks and secrets for preparing tasty and healthy food. In this article, we will talk about one of these techniques.

This reception is widely known, but it is used extremely rarely, but it's a pity. After all, he makes the food more tender, softer, gives a wonderful taste and smell. What kind of reception is this, you ask? The answer is simple - marinating products. Are they surprised? And marinades, by the way, have been used for a very long time. This is a simple and effective way of not only storing foods, but also giving them certain flavoring qualities. People have long wondered about how to pickle a chicken, duck and other poultry, meat.

So, what do we know about marinades? The basis of any marinade, as a rule, is acid (acetic, citric) and table salt. Also there is a vegetable oil, all kinds of spices and spices. There are a lot of recipes, you can even create your own unique marinade, but you need to remember one thing - acid and salt must be present - this is the basis.

Marinades, if they are skillfully used, greatly improve the taste of cooked meat or fish. Add a pleasant, sometimes unusual taste. In the preparation of marinades do not necessarily adhere to the "classic" recipes. You yourself can add a twist, come up with how to marinate a chicken, duck or meat on its own technology. You can and need to experiment, try. To achieve the desired taste and eventually get your own brand marinade.

As additives and bases you can use a lot - fermented milk products, alcohol (wine, cognac, vodka, beer), mineral water, juice of berries and vegetables, butter (vegetable, olive, ghee), the list can be continued for a long time. The main thing is that all the components are combined and fill the product with aroma and taste. In this, incidentally, lies the very complexity. But if there is a desire, then there will be a result.

Where to apply marinovku products? The very first thing that comes to mind is blanks for the winter (cucumbers, mushrooms, tomatoes). But you can use it in cooking, for example, marinate meat, and then cook it on charcoal (everyone's favorite shish kebab), marinate the duck and bake it in the oven. It turns out very tasty, is not it?

The thing is that the acid with salt penetrates into the fibers of meat and softens them, after cooking the meat becomes soft and juicy. Here the main thing is time-keeping, it should be remembered and strictly observed. Components are also important, grape or apple cider vinegar is the best, citric acid is the least (but lemon juice is better).

How to pickle fish. Fish and seafood should not be marinated for more than half an hour, as their meat is tender and can begin to fall apart during cooking. Also for fish it is better to use lemon juice, and not vinegar. Vinegar is more coarse and better suited to beef or poultry.

How to pickle a chicken. The hen is marinated for about an hour, as a rule, it is enough if it is chopped. If you decide to pick it whole, then more time may be needed.

How to pickle meat. Beef or lamb marinated from four hours and more. It all depends on the thickness of the piece of meat - the thicker the piece the more time it will take for his marinovki.

By the way here is a small marinade recipe for a small game. Game is known to have a specific smell, which not everyone likes, and after marinovki it disappears. You need to boil five liters of water. Put the roots, all one by one: carrots, parsley root, celery, whole onion head. Add twelve peas of black pepper, a teaspoon of red pepper, six pieces of clove flowers, a bay leaf and salt to taste. Cook until roots are not cooked. Then remove from heat, pull out the bay leaf and gently, stirring all the time, pour a glass of grape vinegar, add five or six crushed garlic cloves. Cool down. In a cooled marinade, put the game for ten to twelve hours.

If you are interested in how to pickle a chicken, meat, duck, fish, then we want to assure you: there is nothing complicated in this. Just strictly follow the recipe and advice.