I-Anatomy ye-Marinade

I-Marinades yindlela elula yokufaka ukunambitheka okukhulu ekudleni. Kunezinkulungwane zezinhlanganisela zokunambitheka ezinokwenzeka ezinama-marinades, kodwa wonke ama-marinade kufanele afake izingxenye ezimbalwa eziyisisekelo. Thola ukuthi izici ezihlukene ze-marinade zisebenza kanjani ukwengeza ukunambitheka ekudleni kwakho, okugwetshiwe nokuphekwe.

Amafutha

Amafutha ayingxenye ebalulekile ema-marinades ngoba kusiza ukudlulisa ama-flavour e-soluble enyama. I-fat component izosiza futhi inyama ukuba igcine umswakama njengoba iphekwe.

Amafutha asiza amaphrofayili omuncu omhlaba futhi agcine ama flavour obukhali noma acidic ekudambiseni isipiliyoni. Izibonelo zezingxenye ze-fat e-marinade zingafaka: amafutha omnqumo, amafutha e-canola, ubisi lwekakhukhunathi , i-yogurt egcwele yamafutha, noma amanye amafutha emifino.

I-Acid

I-Acids isebenza ngezindlela eziningi zokusiza ukunambitheka kungenele inyama. Ama-Acids asiza ukuhlukumeza izicubu ezixhumeneyo enyameni, okunganciphisa inyama kancane futhi uvumele ukungena okujulile kwe-flavour. Ingxenye ye-flavour acidic nayo ibalulekile ukulinganisa iphrofayela ye-flavour. Inothi eliphezulu le-tangy elinikezwe isithako se-asidi lizosiza ukungeza i-zing ne-freshness ku-flavor engavamile. I-Acids nayo isebenza njengama-antioxidants, angakwazi ukulwa nama-radicals mahhala akhiqizwa lapho inyama ipheka emazingeni okushisa aphezulu, njengokungathi ukugcoba.

Izibonelo zezingxenye ze-asidi zihlanganisa: ama-citrus, uviniga, iwayini, i-yogurt noma ibhotela.

Izikhathi zokuphumula

Izikhathi zokugubha izikhathi zindawo lapho ama-marinades efika ngempela empilweni.

Kunamathuba angenamkhawulo, kodwa indawo enhle yokuqala i-aromatics. Ama-aromatics afana negalikhi, anyanisi, noma ama-shallots ahlinzeka ngesisekelo se-flavour esijulile lapho amanye ama-flavour angakhiwa khona. Amakhambi nezinongo, noma omisiwe noma ahlanzekile, angenezelwa kumanethi wezingxenye ezengeziwe ze-flavour.

Usawoti ubuye yingxenye ebalulekile yenqubo yokuphumula.

Usawoti usiza ukukhulisa amanye ama-flavour afakwe ku-marinade. Ukwasawoti olwandle luyisinqumo esihle kakhulu ngoba liqukethe amaminerali anika ukunambitheka okwengeziwe. I-sauce ye-Soy nayo iyisithako esivamile esetshenziswa njengengxenye yosawoti ku-marinade.

I-pepper ye-Chile iyisithako esivamile emanzini ase-marinades ngoba afaka ukukhakha okuklabisayo okungahle kuthuthukise amaphrofayili amanambitheka amaningi. I-pepper e-Chile, noma eyomile noma ehlanzekile, inganezelwa kuma-marinades.

Ama-pepper e-aromatics ne-chile kufanele ahlonywe noma agwetshwe zibe yizicucu ezincane kakhulu lapho esetshenziselwa i-marinade ukwandisa indawo futhi uxhumane nenyama.

I-Citrus zest iyindlela enhle yokwengeza ukunambitheka kwe-citrusy ngaphandle kokungeza i-asidi eyengeziwe ku-marinade. Amafutha abalulekile afakwe ku-zest anikeza inani eliyingqayizivele lokuvutha, kodwa alikho i-asidi.

Ama-Sugars, afana noju, ushukela omnundu, ama-molasses, noma umgudu we-agave, ngezinye izikhathi ungeziwe kuma-marinades ukuze alinganise ingxenye ye-acidic. Uma isetshenziselwa izindlela zokupheka eziphansi zokushisa, njengokugcoba, ushukela uzothatha i-caramelize bese wengeza ukujula okwengeziwe. Uma isetshenziselwa izindlela eziphakeme zokupheka, njengokudla, ushukela ungashisa futhi kubangele ukunambitheka okukhiphayo.

Izilinganiso

Isilinganiso esiphakathi kwamafutha ne-asidi sizithoba futhi ngokuvamile siwumthombo wokuphikisana okukhulu. Ngokuvamile, kudingeka kuphela inani elincane le-asidi futhi isilinganiso samafutha angu-3: 1 ku-asidi sisetshenziswa njalo.

I-asidi kakhulu noma isikhathi esiningi kakhulu esivezwe ku-marinade enama-acidiki ingabangela ukuncipha kwamathenda amaningi ukuba abe mushy.