Nyob rau hauv cov neeg nws yog xav tias qhov zoo tshaj plaws marinade yog ib qho uas muaj vinegar nyob rau hauv nws muaj pes tsawg leeg. Yog vim li cas yog yooj yim: vinegar, supposedly, muaj peev xwm soften tej nqaij. Qhov tseeb, txhua yam yog me ntsis txawv: tsis tsuas yog hais tias vinegar feem ntau ntawm qhov tsis sib xws yuav ua rau lub thauv ntau txhav (nrog lub caij nyoog ntev pickling thiab high acid content), nws tseem tsis tuaj yeem txav mus rau lub thickness ntawm piece (zoo li lwm yam additives, tshwj tsis yog ntsev, qhov loj ntawm lub molecules uas yog me me). Vim li cas ho siv vinegar hauv marinades? Muab saj thiab softening ntawm lub saum npoo ntawm daim. Variations ntawm marinades nrog vinegar rau shish kebab los ntawm nqaij npuas peb yuav tsom xam ntxiv.
Marinade rau shish kebab nrog vinegar thiab dos
Ib qho tseem ceeb ntawm cov txiv hmab txiv ntoo ntawm vinegar hauv marinades feem ntau yog cov dos, uas muab cov nqaij qee yam ntawm nws cov saj thiab aroma. Yog tias koj npaj yuav cog qoob loo rau ntawm daim nplauv nrog rau cov nqaij, ces muab faib rau hauv av nplaum los yog ib nrab, rau lwm yam ntxiv ntawm kev saj, nws yog qhov zoo dua qub ua ntej kom huv.
Cov khoom xyaw:
- txiv ntseej roj - 55 ml;
- vinegar - 25 ml;
- qej - 3 cov hniav;
- dos - 90 g;
- mustard - 25 g;
- Qhuav parsley - 1 teaspoon.
Npaj
Pry lub qej ua ke nrog ib tug zoo pinch ntawm coarse ntsev. Dos kuj mash nyob rau hauv puree los yog sib faib rau hauv ib ncig ntawm tuab tuab. Tom qab npaj pieces ntawm nqaij npuas, muab lawv nrog tws dos thiab qej, ntxiv qhuav parsley, mustard thiab vinegar nrog butter. Tom qab tov, tawm cov nqaij nyob rau hauv lub marinade rau ib tug siab kawg nkaus ntawm 3-4 teev.
Marinade los ntawm kua txiv hmab txiv ntoo cider vinegar rau shish kebab
Nqaij npuas yog nrov heev hauv Asian cuisine, vim hais tias nws ua ke nrog cov tsoos tastes ntawm Japanese thiab Suav zaub mov yog organic thiab nthuav. Yog hais tias koj xav mus sim nrog shish kebab, ces sim no daim ntawv qhia nyob rau hauv kev xyaum.
Cov khoom xyaw:
- txiv ntseej roj - 55 ml;
- soy sauce - 55 ml;
- qej - 1 hniav;
- zib mu - 15 ml;
- kua cider cij vinegar - 35 ml;
- grated ginger - 1 teaspoon;
- Dijon mustard - 45 g.
Npaj
Yeej lub emulsion los ntawm butter, soy sauce thiab kua cider cij vinegar. Ntxiv rau qhov sib tov ib tug sib tov ntawm grated Ginger, Dijon mustard, zib mu thiab tws qej. Ncuav txhua yam rau pieces ntawm nqaij npuas, ntxiv ib tug zoo pinch ntawm ntsev thiab do. Thaum tag nrho cov npoo npog nrog marinade, lawv tseem tshuav mus rau marinate rau ib lub sij hawm 2 mus rau 6 teev.
Marinade rau shish kebab nrog balsamic vinegar
Nyob rau hauv sib piv rau lub niaj zaus lub rooj vinegar, balsamic raws ntau ntau nplua nuj saj. Tsis tas li ntawd, nws yog me ntsis caramelized thaum lub sij hawm ci, muab ib lub teeb, crispy crust. Ua ib hom Mediterranean khoom, balsamic vinegar yog txuam nrog roj txiv roj, qij thiab oregano.
Cov khoom xyaw:
- txiv ntseej roj - 115 ml;
- Balsamic vinegar - 115 ml;
- qej - 2 cov hniav;
- Qhuav oregano - 1 tsp.
Npaj
RUB qej nrog ib tug pinch ntawm coarse ntsev. Ntxiv cov txiv kab ntxwv los rau cov tshuaj ntsuab. Whisk lub emulsion los ntawm cov roj txiv roj thiab balsamic vinegar. Ntxiv qej muab tshuaj rau cov hmoov sib tov thiab muab cov marinade nrog nqaij npuas. Lub sijhawm pickling tuaj yeem siv li 3 mus rau 6 teev.
Classic marinade rau shish kebab nrog vinegar
Rau peb lub teb chaws, classicists yuav suav hais tias yog ua ke ntawm vinegar, butter, dos thiab ntsev nrog freshly av dub kua txob. Lub khub kawg yog ntxiv rau saj, thiab roj thiab vinegar yog tov nyob rau hauv ib qho 2: 1 ratio. Cov nqi ntawm dos yuav tsum txog li ib feem peb ntawm qhov volume ntawm nqaij. Tom qab sib txuas tag nrho cov khoom xyaw ua ke, daim ntawm cov nqaij npuas yog laug mus rau marinate mus txog 12 xuab moos.
Tsis tas li ntawd, nws tsis yog tsawg kawg los npaj marinade rau shish kebab nrog mayonnaise thiab vinegar, ntseeg hais tias lub sauce yuav ua rau daim softer, tab sis qhov no tsis yog li, vim hais tias mayonnaise yog lub cev tsis muaj peev xwm mus penetrate cov nqaij.