The simple technique of marinating the meats guarantees a very tasty result for any meal and is widely used in several sophisticated dishes.

This way of seasoning consists of soaking meats and fish in liquids for a certain time and, generally, the marinade liquid is flavored with herbs and spices. The marinade appeared many years ago for food preservation, but with the emergence of the refrigerator, the marinade became a technique that adds flavor to the meat and, in some cases, also changes the texture, leaving the meat softer.

The Spices

Herbs like parsley, coriander and oregano go very well with chicken meat, which is tender and has a discreet flavor. For red meat use thyme, rosemary, parsley and bay leaves. Be careful when preparing fish, always use spices such as mint and rosemary.

Marinating time is very important to fix the flavor of the seasoning well. The basic rule is the bigger, the longer you should marinate and the more seasoning. Whole chickens, for example, can marinate for about 12 hours. On the other hand, cuts, such as chicken thighs and drumsticks, need about 6 hours to marinate. Remembering that the longer you marinate, the more the flavor of the seasoning is enhanced.

The liquids

They vary with the type of cut to be marinated and the flavors one wants to add to the food. The most used is wine, but there are recipes that indicate vinegars, beers, cachaça, juices and even natural yogurt. The more acidic the liquid, the more it breaks down the meat fibers and makes them softer.

For white meats (chicken and fish) the ideal is white wine, light beer and cachaça, as these liquids accentuate the flavor of these foods. And if the meat is red, use red wine or dark beer. The recommended portion is 250ml of wine or 150ml of beer for each pound of meat.

Special cares

When marinating meat, give preference to glass, dishware or stainless steel containers, as these materials do not interfere with the aroma. As soon as you prepare the marinade, place it in a tightly closed place and keep it refrigerated until preparation. The best way to prepare the marinade is to add the salt just before taking the meat to the fire. It can dehydrate the meat when placed in advance.

Now it's easy to prepare a dish that highlights the flavor of the meat and leaves your meal with the taste of wanting more.