![]() Allow to marinade in the fridge for at least 1 hour, and ideally overnight, to allow the flavours to permeate the meat. Close the bag and massage the marinade into the meat. Transfer to a snap lock bag and add the lamb. Keep in mind, the above can be used as a guide but even 1-2 hours in marinade for any of these proteins does wonders to it’s flavour and texture.Whisk together ⅓ cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon finely shredded mint and a pinch of both salt and pepper. For fish especially, 20-30 minutes is enough. Fish and prawns: These very delicate meats are best marinated for no longer than an hour.Beef and lamb: Red meats and gamey meats can withstand longer marinating times and you can marinate them up to overnight.Chicken and pork: These meats are best marinated anywhere up to 6 hours.My Greek lamb kebabs marinate for just that long and turn out to be so incredibly tender using this Greek marinade. You want to keep some of that fibre in the meat for a meaty texture.Īs little as 1-2 hours is often enough for smaller cuts of meat or more delicate cuts. ![]() Longer than that and the meat can take on a strange mushier texture that isn’t so pleasant – this is because the acid in marinades actually breaks down muscle fibres. Dried chilli flakes (red pepper flakes): These are for flavour and a touch of spice but you can leave them out if you prefer.įirst things first, it is possible to over-marinate meat so the rule of thumb is to marinate no longer than 24 hours.If you have fresh, you can use that and add double the amount. Dried oregano: One of the most classic Greek herbs and they do use it a lot dried. ![]() Salt: Salt not only adds flavour but also helps to make the meat juicier. ![]()
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