Marinating performs two important functions: it adds flavour and changes the structure of a product. A marinade can be either dry or wet. A wet marinade contains acidic elements such as vinegar or yoghurt that can create a change in the structure. Herbs and spices and salt and sugar are used to add more flavour to a product. Various types of fish can completely change in structure and flavour with a quick marinade.
Equipment required: bowl, whisk, spice grinder.
Can be used for: beef, shellfish and crustaceans, red gurnard, mackerel, veal silverside, rump cap, chicken thighs, chicken fillet, duck breast, courgette, aubergine, pineapple, apple, etc.