William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-03-01 / 3. szám
-fhe KftcheD When selecting meat you want to marinate and cook, select naturally tender meats, which are those that have less connective tissue. Meat is a muscle or combination of muscles held together by connective tissue and fibers. A filet mignon has less connective tissue than a rump roast. The more any muscle is used, it develops connective tissue. Filet mignon is located in the back under the spine of a cow, while a rump roast is high on the rear leg of the animal. The roast being a more active muscle will take more time to break down because it contains more connective tissue. Yogurt, papaya, citrus and kiwi are natural meat tenderizers due to the enzymes they contain. Add V« cup per pound of meat for three hours in refrigeration to get the best results. You can also add sour cream or buttermilk to the products listed above which also will give flavor and tenderize the meat. Foods with open-textured fleshlike fish and seafood-need less time to soak in any marinade. When marinating any seafood, the size determines the amount of time, but do not marinate for more than 45 minutes or else your product will turn tough and rubbery. A chicken breast needs one hour or less, while parts like wings and thighs can marinate for two hours or less. The sturdier the meat, the more time it needs to marinate. But, remember: Nomeaiproductshouldbe marinated for longer than 24 hours or the end result will be sawdust. Meat that has been over-marinated will dry up when it cooks and will fall apart or disintegrate. To get the best out of your meat and avoid toughness, use equal parts of acid to oil, making V2 cup of marinade per pound of meat. The extra oil seals in moisture and flavor making for a tasty entrée. For seafood marinades add no more than two tablespoons of acid to V* cup of oil. The more seafood sets in acid, the tougher it gets which is normally not good because the product will get tougher as it cooks. If you want the strong flavor of an acidic product like citrus in your seafood, add it at the end of cooking. The flavor will be there without a tough product. SEVICHE (or SEBICHE) is a Latin American dish that soaks the raw seafood in a strong, acidic marinade which turns it opaque in color and firm in texture, giving the appearance of a cooked product. This meal is the exception when we marinate. When attempting to prepare this meal it is very important to use the freshest seafood available. Marinating is a pre-cooking process, but in the case of seviche, it is the entire process, making this meal unique. Another example of marinating food without cooking deals with If you use measuring cups and measuring spoons when putting your marinades together, you will always have a consistent product. Guessing on amounts will leave you with too much or too little liquid, and that will not produce the desired effect the recipe is designed to obtain. The end result is a meal that tastes okay but could have been gourmet! vegetables. COLE SLAW is shredded cabbage in a cream or oil and vinegar based marinade. The cabbage breaks down and becomes tender while picking up flavor during the process. Large pieces of vegetables can be marinated then chopped up and put into a salad or served by themselves on a bed of lettuce. Vegetables are marinated to give them extra flavor. Tomatoes marinated in red wine vinaigrette are tastier than a plain ripe tomato. You have now completed Marinating Food 201. There is so much more information I want to share with you, so next month we will continue with this topic. Enjoy the recipes and remember to be creative in the kitchen. Trivia Answer: CABBAGE is the most popular marinated vegetable in the world. Cole slaw, kimchee and in whole head are just a few ways it's enjoyed. Have a fantastic month. Jó fegzaicLCS D*** "The Hungarian Kitchen " is a trademark of William S. Vasvary. If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at: William Vasvary 190 Fern Avenue Rye, NH 03870 Or, you can write to: The Hungarian Kitchen, c/o William Penn Association 709 Brighton Road, Pittsburgh, PA 15233 William Penn Life, March 2008 9
