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Marinating the meat

Marinating the meat

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  • 1 tablespoon rosemary
  • 1 tablespoon basil
  • 1 tablespoon thyme
  • pepper
  • salt
  • 1 tablespoon sage
  • 1/2 glass of olive oil
  • 1/2 cup milk
  • 250 gr natural yogurt

Servings: -

Preparation time: less than 15 minutes


Mix the ingredients well.

After the meat is marinated, cover the bowl with aluminum foil

For sliced ​​meat, keep in the refrigerator for at least two hours.

Leave the whole piece of meat in the fridge for at least 12 hours.

How do I marinate meat?

Until you enjoy the pictures of spicy wings, let me tell you some useful tips related to marinating meat in general, that the grill season is just beginning and you need to be well informed.

The marinade you are preparing must be sufficient to cover all the meat. That's why the best method for marinating, I say, is to use zippered bags or marinating bags, in which to put the meat, sauce, close the zipper and mix well: the marinade reaches everywhere and covers the meat very well.

& # 8211 keep the meat marinated in the fridge, this is the only way you are completely protected from all kinds of food poisoning. And by the way, the marinade in which the meat was stored cannot be used as a raw sauce. Because it has been in contact with raw meat for so long, it must be cooked beforehand, so you can pour it into the pan over the meat and cook them together. Do not reuse marinade for another meat.

& # 8211 if you do not use plastic bags, then the best option is a glass bowl to cover with cling film. Marinades are usually acidic, so a metal bowl is not the best idea, due to possible chemical reactions (small but not negligible). In the plastic bowl it's ok, if you have a sacrificial bowl, which you can only use for marinating, because the plastic retains the flavors and no matter how much you wash it, you can't make it like new.

& # 8211 the longer the meat stays marinated, the more tender and flavorful it will be. Large pieces of meat should be marinated longer, up to 24 hours, as in the case of a whole chicken, and smaller ones should be marinated faster, but it's still good to keep them somewhere for 2 hours, such as the case of a chicken breast cut into pieces.

& # 8211 marinated meat is fried faster than raw, not by much, somewhere at 20-30% but it is important to keep this in mind

Meat seasoning

Both during marinating and during cooking, seasoning (or seasoning) is an essential process if you want the steak to have a special taste. Both salt and pepper are basic ingredients, and sweet or hot paprika can be used in almost any combination, for extra flavor and color.

Otherwise, each type of meat resonates better with certain spices. E.g:

  • The chicken can be seasoned with basil, coriander, marjoram, tarragon, rosemary, cumin or lemongrass
  • pig it can be seasoned with basil, thyme, tarragon, dill, sage or cumin
  • Meat of beef goes seasoned with bay leaf, basil, coriander, marjoram, mint, sage or thyme
  • The meat of lamb garlic is essential, but can also be seasoned with basil, rosemary, bay leaf, lemongrass, thyme or mint
  • fish it can be seasoned with basil, coriander, marjoram, parsley, dill, tarragon or mint.

Again, these are just a few examples. The kitchen is a laboratory where, if you follow some basic principles, you can experiment at will to get new and surprising tastes. Once you master the art of sailing and spices, it will be very easy for you to turn every piece of meat into a small work of culinary art.

3 methods of marinating meat

1. Marinated with vinegar

The most widely used method of marinating is vinegar, as this ingredient gives the food a sour taste. Marinating time depends on the type of meat. For example, it is recommended to keep the red meat marinated for 3-4 hours, the chicken for 2 hours to a whole night and the fish for 30 to 60 minutes.


  • Beef (2 kg)
  • 4 cloves garlic (5 g)
  • ½ cup of bee honey (100 ml)
  • 1 cup water (225 ml)
  • 2 cups vinegar (450 ml)
  • 3 tablespoons oregano (45 g)
  • 2 tablespoons parsley (30 g)
  • 1 tablespoon pepper (15 g)
  • 1 plastic bag with zipper (large)

Method of preparation

  • For starters, cut the meat into medium-sized pieces.
  • Add the vinegar, water, honey, oregano, parsley, cumin, pepper and garlic to the bag.
  • Then add the meat in the bag and leave it in the fridge for 3-4 hours. Some people prefer to leave it overnight.
  • After marinating it, put the meat on the grill and cook for 10 minutes on each side.
  • Let it sit for 10 minutes, then serve. Of course, you can cut the meat into thinner strips.

2. Marinated with red wine

Most professional chefs love the technique of marinating meat in white wine. The meat absorbs the aroma and taste of the wine and the other ingredients, without losing their own taste, which is especially true for chicken.


  • 2 onions (200 g)
  • A whole chicken (2 kg)
  • 4 bay leaves (3 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon sugar (5 g)
  • 2 cups red wine (450 ml)
  • 1 teaspoon pepper (5 g)
  • ½ cup of olive oil (100 ml)
  • 2 teaspoons mustard (10 ml)
  • 1 tablespoon wine vinegar (15 ml)

Method of preparation

  • Cut the onion into slices and spread the "scales".
  • Put the onion, wine, mustard, vinegar, salt, pepper, sugar, olive oil and bay leaves in a large bowl or bowl and mix.
  • Put the chicken in the bowl and turn it on all sides, covering it with marinade. Cover the bowl with plastic wrap and place in the refrigerator.
  • Let the chicken marinate for 2 hours or overnight.
  • Drain the juice well before cooking the chicken.

3. Marinated with lemon juice

When it comes to marinating meat, this is best for fish. The fish absorbs the citrus flavor of the lemon juice, as well as the taste of the other ingredients in just one hour. Then you can fry or grill the fish with onions and red bell peppers.


  • 1 hake (1.5 kg)
  • 1 teaspoon salt (5 g)
  • Teaspoon of oregano (3 g)
  • 3 cloves crushed garlic (4 g)
  • ½ diced onion (50 g)
  • 1 teaspoon pepper (5 g)
  • ½ cup of lemon juice (100 ml)
  • 5 tablespoons olive oil (75 ml)
  • ½ red bell pepper, diced (100 g)

Method of preparation

  • For starters, clean the fish (remove the entrails and bones).
  • Mix lemon juice, garlic, salt, pepper and oregano in a large bowl.
  • Add the fish to the bowl and turn it over to absorb the marinade.
  • Cover the bowl with cling film and leave it in the fridge for an hour.
  • After this time, before frying the fish or grilling it, let it drain a little, then put it in the pan with onions and peppers and cook over low heat.
  • Let it fry for about 10 minutes on each side, until it acquires a golden-brown hue.
  • Once ready, serve the fish with any garnish you want.

What do you say, what methods of marinating the meat do you want to use the next time you cook?

1. Prepare the dry ingredients:
Wash and chop the green onion and green garlic, continue with the rosemary and add all the other flavors in a bowl. We mix them.

2. We now turn to the preparation of the meat
We separate the thighs from the rest of the meat, if we have half a lamb or a goat and we cut the thicker skins with a sharp knife, but we do not remove the fat, as this gives an excellent flavor to our preparation. Wash the thighs well and then make notches using the tip of the knife, to fill them with flavors and to allow the wine that we will add later, to penetrate well into the meat.

3. Flavor the meat
Place the thighs in a container high enough and start filling the gaps in the notches, first with a peppercorn in each notch, and then with the dry ingredients mix. This method of flavoring the meat takes about 10-15 minutes, but the meat will acquire a strong aroma after a few days, you will see in the end, it is worth it.

4. Add the liquids
Add the sunflower oil to the bowl, then the white and red wine. If you can, use a country wine. The cheaper the wine bought, the more the taste of the final preparation will not be as expected. In conclusion, don't skimp on wine :)

5. Mix and cover the container with foil and put it in the refrigerator. After two days, turn the meat so that it penetrates evenly on all sides.

6. We keep fezandat in this way, at least 3 days, but not more than 6.

7. On Easter Sunday, we keep it in the oven for about 3 hours, together with half of the juice in which it was cooked. Remove some of the bay leaves when we put the tray in the oven. In the first 2 hours the tray is covered with aluminum foil to stifle the meat. Then, remove the foil and turn the meat to brown. At the same time we taste the juice and balance it, according to taste, with salt and pepper. The temperature should not be very high, it is okay at 150 - 160 degrees. The juice will decrease, and the meat will be very tender and fragrant and will melt in your mouth.

Don't be scared, the whole preparation will take some time, but I came to the conclusion that it is worth it, for a hearty Easter meal with the family.

We serve lamb steak with the other traditional Easter products, and if we feel the need for a garnish we make some potatoes separately baked with spices.

Top 10 beef marinade recipes

A good marinade will help almost any beef cut. Marinated beef needs a certain power (Acid) to make them effective in reducing the dense and strong fibers of this meat. When marinating beef, consider the thickness of the cut. Thin pieces should be marinated for an hour or two, while thicker pieces, such as steaks, can be marinated for up to 12 hours.

This marinade can be used in almost any meat dish or Mexican style. You will get an aroma of lime and cilantro, without defeating the aroma of the meat.

Whether you smoke or grill, this marinade will add a lot of flavor and help knead the meat. by marinating the brisket, start the formation of the crust by softening the surface which helps to promote smoke absorption.

This is a classic marinade, full of flavor and contains a very good beer! You don’t have to use Guinness if you don’t want to, but you will want a dark beer and Guinness Brand Stout is the perfect beer to give flavor to this marinade.

This is the traditional marinade recipe for Korean bulgaria, which is a marinated steak cut into strips and served in salad leaves or rice. This is also a great marinade for most pieces of beef.

This marinade adds a lot of flavor to beef ribs. The acid in lemon juice and vinegar will increase sensitivity once smoked. This marinade is great for helping to get fat from beef ribs.

This marinade is loaded with flavors perfect for making fajitas, although you can use any meat you want. Marinate the longest beef, less poultry, and fish for only about 30 minutes.

You've heard of the spices of Jerk and Jerk rubbing, it's good that it's a red braided marinade, which gets that big smell of startling deep in the meat. You can use this marinade on all types of meat and poultry.

While Asada Meat usually means beef, this marinade works just as well on chicken or pork. If you want to put together a delicious Mexican dish, then this is a great marinade to start with.

Marinating a breast is really a great way to make sure your smoked breast stays delicate and juicy. This marinade will start the detoxification process and will produce a lot of flavor in the chest. The best way here is to get a sealed bag large enough to hold your chest and make sure you get all the air out of the bag before you seal it.

This is a quick and light marinade that works great on the grill chest. It has a delicious aroma, and the wine will cut the meat and take the aromas deep inside.

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The steak is indispensable on the holiday tables, whether it is pork, chicken, turkey or beef. The secret of a tender and juicy steak is to marinate the meat. This process was used in the past for preservation, but today it has the role of tenderizing and flavoring meat. Here are some tricks to get the perfect steak.

Marinating can be done quickly, around 1-2 hours, for chicken and turkey pieces, or it can be long, up to 24 hours, in the refrigerator (in the case of large pieces of pork, beef, whole turkey).

In many dishes of traditional Romanian cuisine, the meat is seasoned and tenderized by marinating. When making a marinade, incorporate all the spices and vegetables into the liquid, mix well, only then dip the pieces of meat, making sure that they are well covered with liquid. If it is a long process, turn the meat a few times during marinating.

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Here's how to marinate each type of meat perfectly and what spices you need to use to get a perfect steak.

The advantages of marinating are numerous: the piece of meat absorbs liquid, and thus the steak will remain juicy and will not dry out during cooking. By breaking the fibers (caused by certain chemical reactions during marinating), the meat will become tenderer, and by absorbing the spices it will acquire flavor and color.

Marinades can be acidic (contain vinegar, lemon juice, wine) or enzymatic (with pineapple, papaya or ginger), but the latter are very little used in our traditional cuisine.

One of the easiest ways to marinate meat, especially chicken or turkey, is to marinate in yogurt, in which you add your favorite spices: herbs (or mixes): thyme, basil, rosemary, tarragon, oregano. Other suitable spices are ground coriander, white pepper, turmeric, sweet and hot paprika, smoked paprika, powdered cumin, ground cinnamon. Also, for this type of white meat, lemon juice is perfect: it tenderizes the meat, and through the chemical reactions during cooking it browns very nicely.

Thyme, rosemary, marjoram or sage can be used for pork. The aroma of the latter is extremely strong and counterbalances the fat of the meat. Usually, the pork is marinated in wine (sometimes in beer), in which a little wine vinegar can be added, for a better flavoring. Pork needs plenty of salt, black pepper (grains or ground), allspice grains, lots of garlic, but we can also use bay leaves. For both chicken and pork, mustard can be added to the marinade.

Beef steak is not a common Christmas dish in Romanian cuisine, but it can be prepared for New Year's Eve. Aromatic herbs such as rosemary and thyme complement the flavor of beef, and for a special dish you can add spices from Asian cuisine: soy sauce, Sichuan pepper, coriander, 5 spices, brown sugar.

Olive oil plays an important role in marinating and tenderizing meat, so it wouldn't hurt to add it to the combination. The same can be said about garlic. Whether you use it fresh or in the dehydrated version, it's never too much garlic.

We will prepare one first vessel quite roomy so fish to be fully contained in marinade sauce.

fish will be cleaned by scales, entrails and washed well with cold water.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Will be dry then with the help of an absorbent kitchen paper.

Vom taia fish in strips, as much as necessary for a portion of person.

Into the vessel we will put oil, lemon juice, peppercorns, thyme or oregano, sliced ​​garlic, bay leaf, white wine and fresh parsley.

All of these ingredients will be mixed well with the help of a goal.

fish will be added to this marinade sauce.

time allocated for this marinade can be of 30-60 minutes or even 2 hours, to create a balance of flavors.

After marinating, fish can be used as we put in thinking (fried, baked, boiled or grilled).

The remaining marinade from the fish will not be used again.

seals to this kind of recipe remain in our choices ( either plain boiled rice, natural potatoes with butter, or even a curry sauce).

Invitations from the table they can also enjoy a White wine which goes great with over.

Top 5 most successful marinades for turkey meat!

Turkey meat is a dietary product that is very well assimilated by the human body. We must mention that it also tastes great.

Turkey meat is food that can be fried, boiled, steamed, baked, etc. and can be consumed in the morning, at noon and in the evening. To make sure the meat stays juicy and tender and if you want to accentuate, highlight or correct its taste, use marinades.

Marinade recipes for turkey meat are a lot, we present you the most successful.

1. “Popular” marinade


-1 teaspoon black pepper

-2-3 cloves of crushed garlic


Combine all ingredients in a bowl and marinate the meat for 2-4 hours. You can marinate a whole turkey or pieces of meat.

2. “Refined” marinade


-2 glasses (500 ml) of natural grape juice

-2 glasses (500 ml) of cold water

-4-6 dried devil fruit.


First mix the dry ingredients, then dilute them with the liquid ones and mix well. Marinate the meat for 3-6 hours.

3. “Delicate” marinade - makes the meat juicy and tender



Mix all ingredients in a ratio of 1: 1: 1, grease the whole turkey or pieces of meat and refrigerate for 2-5 hours.

4. “Successful” marinade - gives the meat a honey taste and makes it soft


-½ glass (125 ml) of dry red or white wine


Mix all the ingredients well until the honey is completely melted. The meat is left to marinate for 1.5-3 hours.

5. “Red” marinade for baked turkey meat - for tomato lovers


-300 gr of tomatoes, mashed with a blender

-3 tablespoons grilled meat spices.


Combine all ingredients, mix, grease the meat and leave to marinate for 2-4 hours.

Marinated meat according to any of these recipes can be fried or cooked.

Top 6 marinade recipes for cooking meat in the oven. You will get the softest meat!

Our team offers you 6 delicious recipes for baked meat marinades. Thanks to the marinade used, you will get tender, very juicy and aromatic meat. The marinades give the meat an intense and rich taste, which makes you salivate. Marinate the meat according to these recipes and surprise your loved ones with amazing meat dishes.

Marinade no. 1


-1/2 lemon (or 250 ml of vinegar)

-1 small bunch of parsley


1. Cut the onion, garlic and carrot into slices.

2. Put the meat in a bowl and sprinkle with oil.

3. Sprinkle the chopped vegetables, bay leaves, parsley and black pepper with white wine, then sprinkle with lemon juice and leave the meat to marinate for 2 hours to 2 days.

Marinade no. 2


-1-2 tablespoons lemon juice

-mixture of aromatic herbs and hot peppers


1. Mix all the ingredients, place the meat on a flat plate, grease it with marinade and leave it to marinate for an hour.

2. Turn the meat over once.

Marinade no. 3



1. Mix the mustard with the beer and add each piece of meat through this mixture.

2. Add salt and pepper to taste.

3. Marinate the meat for a few hours.

Marinade no. 4


-200 g of mayonnaise (per 1 kg of meat)


1. Marinate the meat in mayonnaise for a few hours.

Marinade no. 5



1. Mix all the ingredients and refrigerate the meat for 2 hours.

2. The longer you marinate the meat, the tastier it will be (marinate the meat for up to 3 days).

3. You can also replace tomato juice with orange juice, but you only need to use a little to soak the meat.

Marinade no. 6



1. Pomegranate sauce has an intense, sweet-sour taste, a dense consistency and is suitable for marinating meat and fish. This sauce will give the pork a skewer taste.